Today, I’m sharing a recipe for my easy Greek chicken meatballs. A few years ago, we took our little one to Greece, and she fell in love with the food. She couldn’t get enough of the flavorful meat, seasoned with spices like oregano, thyme, dill, and aromatics like garlic, onion, and fresh lemon juice. Also, those potatoes! Greek potatoes are very well seasoned and absolutely delicious! And what goes together better than meatballs and potatoes?
This Greek chicken meatball recipe brings in all the Greek flavors. Additionally, it comes together quickly, is great for meal prep, and is family-friendly. Who doesn’t love a meatball?
Ground chicken is one of my favorite types of meat to use for meatballs. Ground chicken remains tender, even without a binder like bread crumbs. The delicate flavor of the meat really soaks up whatever flavor you add. My recipe for Greek chicken meatballs doesn’t use any eggs or binder – and don’t worry – it’s not a mistake!
Greek Chicken Meatballs and Potatoes Recipe
Please don’t be alarmed by the long list of ingredients. It’s mostly made up of basic ingredients you probably already have on hand – like bell peppers, onion, garlic powder, and potatoes.
I also use fresh herbs like parsley, mint and dill to bring lots of bright flavor. I feel that many recipes use sugar and fat to add flavor, and so when we’re lightening things up a bit, it’s a great idea to boost flavor with lots of fresh herbs. Buying little bits of fresh herbs at the grocery store can get expensive, so if you have space, I’d recommend growing some herbs in a sunny spot in your kitchen.
You can find high-quality, gmo-free herbs online at great prices or you can use at-home gardening kits to grow fresh herbs all year long. My husband got me an AeroGarden and I loved it so much I ordered a second one. Basically, he wants me to keep making delicious recipes like these Greek chicken and meatballs for him every day!
I use one to grow fresh herbs and the other to grow greens and tomatoes and peppers for our salads. There’s something so fun about growing your herbs and lettuce in the dead of winter!! AeroGarden is also fun for your little ones, and anything that encourages them to eat something they grew themselves is a win in my book!
Ingredients and Tips
I use a lean ground chicken, and I use 2 lbs because I love having enough for meal prep. This recipe makes a HEARTY portion, too.
I use two different spice mixes in this recipe – one to season the Greek chicken meatballs, and another for the potatoes and pepper mixture.
You can also use a pre-mixed Greek seasoning if you have that on hand.
For the Greek chicken meatballs, I like a mix of cumin, garlic, thyme, and oregano. And for the potatoes, I like to add in a bit of paprika for color, along with garlic and oregano.
Then, bake at 400 degrees for 25 minutes, shaking the sheet pan halfway through. Serve with my homemade (higher protein) tzatziki sauce and a Greek salad!
Greek Chicken Meatballs and Potatoes
Ingredients
Greek Chicken Meatballs
- 2lbs (908g) ground chicken
- 1/2 cup (85g) red onion, finely chopped
- 2 tbsp parsley, chopped
- 2 tbsp mint, chopped
- 1-2 tbsp dill, chopped
- zest of one lemon
- 2 tsp sea salt
- 1 tsp cumin
- 1 tsp ground thyme
- 1 tsp garlic powder
- 1 tsp oregano
Sheet pan Potatoes and Veggies
- 2 med (460g) potatoes, cubed into one-inch pieces
- 2 (375g) bell peppers, roughly chopped
- 1 tsp sea salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tbsp (9g) olive oil
- juice of one lemon
Instructions
- Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
- Place ground chicken in a large bowl. Add in herbs, spices, lemon zest, onion
- Using your hands, gently mix until all ingredients are well incorporated.
- Shape mixture into 24 meatballs (Approximately 40g each).
- Add meatballs to half of the sheet pan, leaving a bit of space around each one, and set aside.
- In another bowl, add your cubed potatoes, chopped bell peppers, olive oil, spices, and lemon juice. Stir gently to combine.
- Add the potato mixture to the other half of the baking sheet, spreading out to s single layer.
- Bake at 400 degree for 25 minutes, shaking pan halfway through. (Or using tongs to move the meatballs)
- Broil for 3-4 minutes to give the meatballs a nice color and to lightly char the bell peppers and crispy up the potatoes.
- Serve alongside a quick greek salad and with a side of tzatziki
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
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