These Greek chicken meatballs started as a fridge-cleaning experiment and turned into our family's fast weeknight favorite. I first combined the fragrant herbs and citrus zest one warm evening when we needed a simple, fresh dinner that still felt special. The result was meatballs that are tender inside, lightly golden outside, and bursting with dill, mint, and garlic. They pair beautifully with a generous scoop of cool tzatziki and crunchy vegetables, and they quickly became the go-to when friends drop by unexpectedly.

What makes these particularly memorable is the balance of textures and flavors — juicy ground chicken flecked with fresh herbs, the slight bite of red onion, and a whisper of red pepper flakes for warmth. They cook quickly in a skillet, so they’re perfect for busy nights when you want something homemade without a long list of steps. I love serving them over a bed of chopped romaine with cucumber, tomato, a sprinkle of feta, and warm white rice for anyone who wants it. Leftovers also reheat well and make a fantastic lunch wrapped in pita with extra tzatziki.

Ingredients

• Ground chicken (2 pounds): Use lean but not ultra-lean ground chicken for the best texture. I often buy 85/15 style from trusted brands like Perdue or local butcher options for better flavor. Dark-and-white mixes add juiciness.
• Salt (1 teaspoon) & black pepper (1/4 teaspoon): Essential seasoning. Kosher salt works well because it seasons evenly; adjust to taste if using table salt.
• Ground cumin (1/2 teaspoon) & dried oregano (1/2 teaspoon): These dried spices add classic Mediterranean warmth and an herbal backbone without overwhelming the fresh herbs.
• Red pepper flakes (1/2 teaspoon): Adds gentle heat. Omit or reduce for children or heat-sensitive eaters.
• Fresh dill (1/4 cup) & fresh mint (1/4 cup), chopped: The bright, clean flavors of these herbs are central — use fresh rather than dried for that lift.
• Red onion (1/4 cup, finely diced) & garlic (4 cloves, minced): Provide both texture and savory depth. Finely dice to distribute evenly through the meatballs.
• Lemon zest (1/2 teaspoon): Adds a bright citrus note that cuts through the richness.
• Olive oil (1 tablespoon) for frying: Use extra virgin olive oil for flavor; heat it to medium to get a golden exterior without burning.
• For serving: Chopped romaine, crumbled feta, diced cucumber, diced tomato, cooked white rice, and tzatziki sauce. These build a complete plate with contrasts in texture and temperature.

Instructions

Mix the filling:Place the ground chicken, salt, pepper, cumin, oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest into a medium bowl. Use clean hands to fold everything together gently — overworking will make the meatballs dense. You want a cohesive mixture that still feels soft. Resting the mixture 10 minutes in the fridge helps the flavors meld if you have time.Portion and shape:Scoop the mixture with a cookie dough scoop or tablespoon to make evenly sized meatballs, roughly 1 to 1 1/4 inches in diameter. Roll lightly between your palms to shape. Wetting your hands occasionally prevents sticking and helps create smooth surfaces that brown evenly.Heat the skillet:Warm a large skillet over medium heat and add 1 tablespoon of olive oil. To test readiness, flick a tiny amount of mixture into the pan; it should sizzle gently. Work in batches so meatballs have room to brown—crowding causes steaming rather than searing.Cook to temperature:Place meatballs in the hot skillet and cook for about 3 to 4 minutes per side, turning carefully with tongs so all sides develop golden color. Total cook time will depend on size; aim for an internal temperature of 165 degrees Fahrenheit checked with an instant-read thermometer. If the exterior browns too quickly, lower the heat slightly and finish cooking to temperature.Finish and serve:Transfer cooked meatballs to a plate lined with paper towels to rest briefly. Serve warm over chopped romaine with crumbled feta, cucumber, tomato, a scoop of warm rice if using, and a generous spoonful of tzatziki. Leftovers can be chilled and reheated gently in a skillet or microwave.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, arrange fully cooled meatballs on a baking sheet and flash-freeze for an hour, then transfer to a freezer bag or container for up to 3 months. Reheat from frozen by simmering in a covered skillet with a splash of water for 8 to 10 minutes, or thaw overnight in the refrigerator and warm in a 350 degrees Fahrenheit oven for about 10 minutes until heated through.

Ingredient Substitutions

If you cannot find ground chicken, ground turkey works as a one-to-one substitute; consider adding a tablespoon of olive oil to the mixture if using very lean turkey. For a dairy-free meal, skip the feta and serve with a dairy-free cucumber sauce or hummus. If mint is unavailable, extra dill plus a pinch of chopped parsley keeps the fresh profile. For crisper meatballs, add a single beaten egg to bind; this will slightly change the texture but helps shape hold together.

Serving Suggestions

Serve over chopped romaine for a lighter bowl, or spoon onto warm pita with extra tzatziki for a handheld option. Add a side of lemon-roasted potatoes or a simple Greek salad of cucumber, tomato, red onion, and olives for a fuller plate. Garnish with extra chopped mint and a squeeze of lemon for brightness. These also pair well with a chilled glass of dry rosé or a crisp lager.

Cultural Background

The flavors here are inspired by Greek and Eastern Mediterranean cooking where fresh herbs, garlic, and lemon are central. While kofte and keftedes vary widely across regions, the essence is the same: protein seasoned with herbs and spices, seared or fried until golden. Using ground chicken lightens the dish compared with traditional lamb or beef versions, keeping it accessible for weeknight meals while retaining Mediterranean character.

Seasonal Adaptations

In spring and summer, double the mint and add chopped spring peas into the serving bowl for color and sweetness. In autumn, swap cucumber for roasted red peppers and fold a spoonful of harissa into the tzatziki for warmth. For winter entertaining, serve meatballs with warm farro and roasted root vegetables and replace the fresh mint with a sprinkle of dried mint when fresh herbs are scarce.

Meal Prep Tips

To meal-prep, form meatballs and place on a rimmed tray to chill for up to 24 hours before cooking; this firms them and improves the browning. Cooked meatballs portion well into single-serving containers with rice and chopped veggies for grab-and-go lunches. Store tzatziki separately to keep textures fresh and avoid soggy greens; it can be made up to three days ahead for convenience.

These meatballs are a small daily joy in my home — quick, flavorful, and adaptable. Whether you toss them into a bowl for dinner or wrap them for a packed lunch, they consistently deliver comfort and brightness. Try them with extra mint the first time; you might end up hoarding it like I do.