These healthy oven-baked Greek chicken meatballs are packed with flavour and take just 15 minutes to throw together. They are made with whole ingredients and are gluten-free. The perfect protein for a homemade Greek meal!
These Greek chicken meatballs are the ultimate flavour bomb! Ground chicken is seasoned with classic Greek flavours such as feta, oregano, and dill. Packed with protein, these chicken meatballs are baked in the oven for a healthy meal or snack. And with coconut flour as a binder, these meatballs are also gluten-free and grain-free.
Pair them with tzatziki, rice, or a Greek salad and you have a nourishing and delicious meal. Keep reading to learn how to make these simple and healthy Greek chicken meatballs.
Jump to:
Why You'll Love This Recipe
- Healthy yet flavourful. Packed with Greek flavours like red onion, feta cheese, dill, and oregano, these meatballs pack a protein and flavour punch!
- Quick and easy. These chicken meatballs are super easy to prep ahead of time, and take just 15 minutes to prepare before baking in the oven.
- Allergy-friendly. This recipe is gluten-free, nut-free, grain-free, and easily dairy-free. No one will ever guess it though with all of the flavour!
Ingredients
Here is everything you'll need to make these Greek chicken meatballs:
Ground chicken: The flavours in these meatballs pair best with chicken.
Egg: An egg binds the meatballs and keeps them from being too dense.
Olive oil: A tablespoon of olive oil also helps keep the meatballs moist.
Coconut flour: Coconut flour is very absorbent and is great for meatballs and meat patties. If you don't have coconut flour, you could use all purpose or gluten-free all purpose flour. You may need an extra tablespoon if they absorb less.
Garlic, oregano, & dill: Use fresh or dried, whatever you have!
Red onion: Red onion is classic in a Greek salad, but you could also use whichever type of onion you have.
Feta cheese: Feta can come from cow, goat, or most often, sheep milk. Use what you can find! I also love Violife's vegan feta for a dairy-free option in these meatballs.
Fresh parsley: Gives a lot of freshness to the meatballs. I just buy the little pre-chopped parsley cups because they last quite long!
Substitutions
While this recipe was developed with optimal ingredient pairings, here are a few substitution suggestions if required:
- Meat: While you could use any ground meat you like, I find that chicken pairs best with the flavours in these meatballs. Turkey would work too. Cook time may vary. Turkey should also be cooked to 165ºF.
- Change the flour: Feel free to use any flour you have—all purpose, rice flour, tapioca starch, anything will do. You may just need an extra tablespoon, as the recommended coconut flour is very absorbent.
- Dairy-free: To make these meatballs dairy-free, either omit the feta cheese or use Violife Foods dairy-free feta.
- Egg: The egg is quite essential in binding the meatballs and preventing them from being too dense. I do not have an egg substitute at this time, though you could try 1-2 tablespoon milk.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 400ºF.
(1) In a medium size bowl, combine the ground chicken, egg, olive oil, coconut flour, spices, salt, and pepper. Fold in the red onion, crumbled feta, and parsley until evenly distributed. Avoid overworking the mixture. It should be quite wet and sticky, but add extra coconut flour, 1 teaspoon at a time, if it doesn't hold together.
(2) Rub some olive oil on your hands to avoid sticking, and portion the mixture into 18 medium size meatballs. Place on a baking sheet lined with parchment paper and bake for 25 minutes.
(3) Enjoy meatballs immediately with some tzatziki, greek salad, and/or rice.
How to Serve
There are so many ways to enjoy these healthy chicken meatballs. Here are some suggestions for how to serve them:
- As an appetizer. Serve meatballs on a stick with a tzatziki dipping sauce.
- As a salad protein. These meatballs are great as a part of a Greek chicken salad.
- In a bowl. Serve with herbed rice, vegetables, and some salad for a complete meal.
- On a sandwich. Add lettuce, cheese, tomatoes, and more for a Greek meatball sub!
- As a snack. Munch on these meatballs plain or with tzatziki for a high protein snack.
Storage & Freezing
Storage Instructions: Cooled meatballs will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
Freezing Instructions: Cooked meatballs can be frozen in an airtight container for up to 2 months. Reheat in the oven at 400ºF for about 10-15 minutes until completely warmed through.
Note that I have not tested freezing raw meatballs.
Make Ahead
Mix the meatball mixture and roll into balls. Place on a parchment lined baking sheet and cover with plastic wrap or aluminum foil. Refrigerate until ready to bake. Prepare up to 24 hours in advance. Bake as directed and enjoy.
Expert Tips
- Don't overmix the meat. Use a rubber spatula or your hands to combine ingredients. Once the fillings are evenly distributed, stop mixing to avoid the chicken becoming tough.
- Use your hands to shape the meatballs. As these meatballs are quite wet and sticky (that's what makes them so moist!) I prefer to roll them with some oil on my hands. You could also use a greased cookie scoop.
- Don't overbake! The meatballs should be done in 23-25 minutes. Check that the internal temperature has reached 165ºF if you are concerned about doneness.
- Serve with tzatziki. A fresh dip pairs so well with these flavourful meatballs!
Frequently Asked Questions
Yes! Mix the meatball mixture and roll into balls. Place on a parchment lined baking sheet and cover with plastic wrap or aluminum foil. Refrigerate until ready to bake. Prepare up to 24 hours in advance. Bake as directed and enjoy.
While I have not personally tested these chicken meatballs in the air fryer, I think it should work. My concern with the air fryer is that these meatballs are quite soft and the ventilation holes may be an issue. I would try 350ºF for about 20 minutes, as air fryers can run hotter and cook faster than conventional ovens. Please ensure that the centre of the meatballs have reached 165ºF to be fully cooked.
Meatballs can become tough for two reasons: 1) If the mixture is overmixed and 2) If they are overbaked. Try to avoid both of these for the juiciest meatballs!
These gluten-free Greek chicken meatballs are moist, healthy, and packed with flavour. They are quick and easy to prep, and are delicious to enjoy with some tzatziki, Greek salad, and rice!
More Easy Gluten-Free Meals:
- Healthy Burger Bowls
- Tuscan Chicken and Orzo Skillet
- Vegan Spicy Vodka Pasta
- Healthy Beet and Goat Cheese Salad
- Buffalo Chicken Stuffed Sweet Potatoes
Related Recipes
Have you made these Greek chicken meatballs? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below and tag me on instagram @fromoliviaskitchen!
Recipe
Easy Greek Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1 egg
- 1 tablespoon olive oil
- 2 tablespoon coconut flour
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill or fresh if you have it
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ red onion, finely diced (½ cup)
- ½ cup crumbled feta cheese (50g)
- Pinch of fresh parsley, chopped
Instructions
- Preheat the oven to 400ºF.
- In a medium size bowl, combine the ground chicken, egg, olive oil, coconut flour, spices, salt, and pepper. Fold in the red onion, crumbled feta, and parsley until evenly distributed. Avoid overworking the mixture. It should be quite wet and sticky, but add extra coconut flour, 1 teaspoon at a time, if it doesn't hold together.
- Rub some olive oil on your hands to avoid sticking, and portion the mixture into 18 medium size meatballs. Place on a baking sheet lined with parchment paper and bake for 25 minutes.
- Enjoy meatballs immediately with some tzatziki, greek salad, and/or rice.
Notes
- Meat: Ground turkey could work too. Cook time may vary. Turkey should also be cooked to 165ºF.
- Flour: All purpose, rice flour, tapioca starch, or anything will do. You may just need an extra tablespoon, as the recommended coconut flour is very absorbent.
- Dairy-free: To make these meatballs dairy-free, either omit the feta cheese or use Violife Foods dairy-free feta.
- Don't overmix the meat. Once the fillings are evenly distributed, stop mixing to avoid the chicken becoming tough.
- Use your hands to shape the meatballs. As these meatballs are quite wet and sticky (that's what makes them so moist!) I prefer to roll them with some oil on my hands. You could also use a greased cookie scoop.
- Storage: Cooled meatballs will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
- Freezing: Cooked meatballs can be frozen in an airtight container for up to 2 months. Reheat in the oven at 400ºF for about 10 minutes until completely warmed through.
Let us know what you think!