Greek Chicken Meatballs

30 minutes

2-pounds ground chicken

1 egg, lightly beaten

½ cup panko breadcrumbs

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon ground cumin

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon red pepper flakes

¼ cup fresh dill, chopped

¼ cup fresh mint, finely chopped

¼ cup red onion, finely chopped

4 garlic cloves, finely minced

½ teaspoon lemon zest

Oil for frying


Yogurt Sauce:

1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

2 tablespoons fresh parsley, chopped

2 tablespoons fresh dill, chopped

Salt and pepper to taste


Serving suggestions:

Rice, cherry tomato, romaine, mint, cucumber, red onion, olives.

  1. Preheat oven to 350 degrees Fahrenheit. Line a half sheet with foil or parchment paper and set aside.
  2. In a large bowl, mix chicken, egg, breadcrumbs, salt, pepper, cumin, basil, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest.
  3. Scoop a heaping tablespoon of the chicken mixture and form into a ball. Repeat until the mixture is finished.
  4. Bake meatballs for 18-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  5. For the sauce, whisk yogurt, parsley, dill, salt, and pepper in a small bowl until well combined.
  6. Serve meatballs with yogurt sauce and your favorite salad or grain bowl.
Back to top