Herby Greek Chicken Meatballs Recipe

These Herby Greek Chicken Meatballs are the kind of meal that becomes a weekly staple in no time—light yet satisfying, juicy with pops of feta, and absolutely packed with fresh green herbs. Each bite is sunshine on a plate, especially when piled high with lemony giant couscous and a cooling cucumber salad. Mediterranean flavors shine here, with dill, parsley, mint, and plenty of fragrant lemon bringing the whole dish to life. It’s the sort of recipe you’ll want to keep in your pocket for quick weeknight dinners, easy meal prep, or those times when you just need a burst of color (and flavor!) on your table.

Ingredients You’ll Need

You won’t believe how easy it is to create such flavor-packed Herby Greek Chicken Meatballs with these simple, but thoughtfully chosen ingredients. Every element pulls its weight: from tenderizing the meatballs to infusing them with brightness, aroma, and creaminess. Here’s what you’ll grab:

• Chicken mince: The base for plump, juicy meatballs with a protein boost and a mild flavor that welcomes all the fresh herbs.
• Feta (100g, crumbled): Crumbly, tangy cheese that melts into creamy puddles, adding salty pops throughout each meatball.
• Zucchini (1 large, grated): Sneaks in moisture (no dry meatballs here!) and a gentle sweetness that balances the herbs.
• Lemon (1, zested and juiced): Delivers both zest and juice for a double hit of citrusy brightness—nothing says Mediterranean like lemon.
• Egg (1 large): Binds everything together while keeping the texture soft.
• Garlic (2 cloves, minced): Adds aromatic punch and classic Greek depth.
• Bread crumbs (½ cup): Catch all the juices, helping the meatballs stay shapely and tender.
• Salt (½ tsp): Crucial for seasoning the meatballs throughout.
• Fresh mixed herbs (20g dill, mint, parsley, chopped): The heart of these Herby Greek Chicken Meatballs—each adds layers of fragrance and garden freshness.
• Black pepper (large pinch): Finishes with a mild, warming bite.
• Olive oil (for brushing): Promotes caramelization and that just-right golden exterior.
• Giant couscous (1 cup): Pearl-like grains that soak up flavor and add delightful bite beneath the meatballs.
• Water (1.5 cups): To cook the couscous perfectly al dente.
• Salt (big pinch, for couscous): Essential for seasoning the grains as they cook.
• Dill (5g or 1 Tbsp, chopped): A fresh, anise-tinged finish stirred into the couscous.
• Olive oil (1 tsp, for couscous): Adds gloss and richness to the finished grain.
• Cucumber (1 large, thinly sliced): Refreshes every bite with cooling crunch.
• Red onion (1, thinly sliced): Gives the salad a sweet, zesty hit and irresistible color.
• Salt and pepper (to taste): Brings balance to the salad and couscous alike.

How to Make Herby Greek Chicken Meatballs

Step 1: Prep Your Meatball Mix

Get ready for a bowl full of delicious anticipation! In a large mixing bowl, combine the chicken mince, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumbs, salt, chopped fresh dill, mint, parsley, and a generous pinch of black pepper. This vibrant, herb-packed base is what makes Herby Greek Chicken Meatballs stand out—it’s a simple step, but don’t rush it!

Step 2: Mix Thoroughly

Grab a fork or get in with clean hands and mix everything until just combined. Work gently but thoroughly—overmixing can make meatballs tough, but you want every bite to be flecked with cheese, herbs, and zucchini for maximum flavor.

Step 3: Shape the Meatballs

Now for the fun part! Scoop out 12 even portions and roll them into golf ball-sized rounds. Place them on a lined tray, and brush or spritz each one with a little olive oil for that irresistible golden finish. This step guarantees juicy, caramelized Herby Greek Chicken Meatballs no matter whether you’re baking or air frying.

Step 4: Cook the Meatballs

Choose your cooking adventure: for an air fryer, preheat to 205°C and cook the meatballs close to the heating element for about 11 minutes until deeply golden. For oven bakers, preheat to 220°C and arrange the meatballs on the top third of your oven, letting them roast for 12 to 15 minutes until cooked through and slightly blistered. Either way, your kitchen is about to smell amazing!

Step 5: Toast the Giant Couscous

In a hot pan, add a drizzle of olive oil and toss in the giant couscous. Give it a quick 1 to 2 minute fry—just until some of the pearls take on a golden hue. This little step brings out an irresistibly nutty flavor that forms a delicious cushion for your meatballs.

Step 6: Cook the Couscous

Pour in the measured water, sprinkle with a big pinch of salt, and let the couscous simmer gently for 10 to 12 minutes until tender but still pleasantly chewy. Drain any extra water, stir in a touch of olive oil and fresh chopped dill, and season to taste—this is about to be your new favorite grain.

Step 7: Brighten with Lemon

With the heat off, squeeze in about 20 ml of juice from your zested lemon and stir to combine. This touch of acidity perks up the couscous and ties it perfectly with the meatballs.

Step 8: Make the Cucumber Salad

Toss the sliced cucumber and red onion together in a bowl, then drizzle with the remaining lemon juice (roughly 20 ml). Season with salt and pepper, tossing everything to coat—let it sit for a few minutes while you finish, so the flavors can mingle and mellow.

Step 9: Plate and Serve

Spoon the fluffy giant couscous onto four plates, and top with a generous heap of Herby Greek Chicken Meatballs. Add a scoop of the lemony cucumber salad, followed by a final flourish of olive oil. Get ready—the first bite will have you dreaming of a Greek island breeze!

How to Serve Herby Greek Chicken Meatballs

Garnishes

A handful of chopped fresh herbs—especially dill or mint—scattered over your Herby Greek Chicken Meatballs makes the flavors pop and the plate feel like a summer picnic. For a creamy touch, dollop some thick Greek yogurt or tzatziki on the side, and a sprinkle of crumbled feta takes it all over the top. Lemon wedges are a must for extra zing at the table.

Side Dishes

These meatballs are practically a meal in themselves, but they absolutely love company. Serve with warm pita or flatbread to scoop up every bit, or try a simple Greek salad or roasted vegetables for extra color and crunch. The couscous base makes it filling, but even a small plate alongside soup or mezze would be wonderful.

Creative Ways to Present

For parties, thread Herby Greek Chicken Meatballs onto skewers with grilled veggies for a modern twist, or tuck them into pita with salad and sauce for easy hand-held lunches. You can also make them mini-sized for festive appetizers—just cut down the baking time for snack-worthy bites that disappear fast!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Herby Greek Chicken Meatballs, couscous, and salad in airtight containers and refrigerate for up to 3 days. These meatballs stay juicy, and the couscous holds up surprisingly well—just keep the cucumber salad separate so it stays crisp.

Freezing

For longer storage, freeze cooked meatballs in a single layer on a tray, then transfer to a freezer bag or container (they won’t stick together this way). They’ll keep for up to 2 months. Thaw them overnight in the fridge when you’re ready for a quick, flavorful meal.

Reheating

To reheat, simply place meatballs on a tray and warm them in a medium oven (about 180°C) until hot through, or give them a quick zap in the microwave if you’re in a hurry. You can microwave couscous with a splash of water to keep it fluffy, but the cucumber salad is best enjoyed fresh and cold.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Turkey mince works just as well in this recipe and will still deliver moist, flavorful meatballs. Just make sure it’s not ultra-lean, or add a splash of olive oil for juiciness.

What herbs work best if I don’t have all three listed?

You can play with whichever soft, fragrant herbs you have—parsley, dill, and mint are classic, but even basil or chives work in a pinch. Use at least two for balance and freshness in your Herby Greek Chicken Meatballs.

Can I make these meatballs in advance?

Yes! You can shape the meatballs a day ahead, cover, and refrigerate them until ready to cook. This makes dinner prep extra speedy.

Is there a gluten-free option?

Definitely! Swap regular breadcrumbs for gluten-free, and use a gluten-free grain like quinoa or rice in place of couscous for a totally wheat-free meal.

What’s the best way to keep meatballs moist?

Thanks to zucchini and feta, these stay tender, but don’t overcook them—watch for golden outsides and a just-cooked center. Brushing with olive oil before baking also locks in plenty of moisture and flavor.

Final Thoughts

If you’re looking for an easy, colorful dinner that brings a little Mediterranean magic to your kitchen, these Herby Greek Chicken Meatballs are the answer. They’re family-friendly, meal-prep approved, and sure to win over even picky eaters. Give them a try and let your table taste a burst of sunshine!

Print