Oven-baked Greek chicken meatballs with feta and spinach. Juicy, flavorful, and easy to make - perfect for meal prep, bowls, wraps, or salads.
These Greek chicken meatballs are my favorite way to pack bold, herby flavor into one easy bite. Oven-baking keeps them tender and juicy without the mess of pan-frying. They're perfect for meal prep - toss them into grain bowls, salads, or wraps for a flavorful lunch or serve them as part of a fun mezze spread.
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Why You’ll Love This Recipe
- Extra moist texture even though they’re baked (no dry meatballs here)!
- Packed with Greek flavor from feta, herbs, garlic, and spinach.
- Super versatile - add to grain bowls, salads, wraps, or serve as appetizers.
- Great for meal prep and freezer-friendly for easy lunches or dinners.
Ingredients for Greek Chicken Meatball
- Ground chicken: Lean, but still tender when mixed with the right ingredients.
- Feta cheese: Brings salty, creamy richness that makes each bite pop.
- Spinach: Adds color, moisture, and a little extra nutrition.
- Panko breadcrumbs, milk, and egg: These binders help hold the meatballs together and keep them soft. Panko, in particular, is made from crustless bread and has a light, airy texture. It absorbs the milk without becoming dense, which is key for extra moist meatballs.
- Onion, garlic, oregano, and parsley: Classic Greek aromatics that build deep, savory flavor.
- Onion powder and black pepper: Simple pantry spices that enhance the overall seasoning.
- Kosher salt: Start with a small amount ¼ to ½ teaspoons.
- Baking spray: Helps the meatballs release easily from the pan.
How to Make It
- Mix Flavor Base First
In a large bowl, combine everything except the ground chicken, egg, and milk. This helps the herbs, seasonings, and aromatics distribute evenly - and keeps the meatballs tender later. - Add Chicken and Binders
Gently fold in the ground chicken, egg, and milk until just combined. Be careful not to overmix! That’s the key to juicy, tender meatballs. - Portion and Shape
Use a cookie scoop to portion the mixture into evenly sized balls. This makes sure they cook at the same rate and stay nice and moist. - Bake Until Just Done
Arrange the meatballs on a baking sheet sprayed with cooking spray. Bake at 400°F for 20 to 25 minutes, or until they reach an internal temp of 165°F. I usually check around the 20–22 minute mark - they’re often done by then!
Flavor Variations
- Milder onion flavor:
Sauté the onion and garlic before mixing them in for a softer, sweeter taste. I usually keep them raw to save time and add more punch. - Swap in ground turkey:
This recipe works great with ground turkey too! Just use a blend that’s not too lean so the meatballs stay moist. - Add fresh dill or mint:
For a fresh twist, try folding in a little chopped dill or mint with the parsley. It brightens the flavor and gives the meatballs a summery feel.
Different Cooking Methods
- Oven-Baked (my go-to!)
This is the easiest, most hands-off method. Just pop the meatballs in the oven and bake at 400°F until cooked through. You might notice a white liquid pooling around the meatballs - totally normal! That’s just protein and moisture from the chicken. It’s safe to eat, but if you prefer less of it, bake on a wire rack so the liquid drips underneath.
I stick with oven-baking because it’s quick, cleanup is easy, and I can cook everything in one batch. Air fryers need multiple rounds, and stovetop cooking takes more babysitting. - Stovetop
Pan-frying gives nice browning, but it’s easy to overcook lean meats like chicken. Keep the heat medium and don’t crowd the pan. Let the meatballs sit for a few minutes before flipping. - Air Fryer
A good option for small batches. Air fry at 375°F for 10–12 minutes, shaking halfway. Just note: they won’t be as moist, and you’ll likely need to cook in batches.
Pro Tips for Moist Oven-Baked Greek Chicken Meatballs
- Mix everything except the chicken first
This helps the seasonings, herbs, and breadcrumbs distribute evenly - and prevents overmixing once the meat goes in. - Don’t overmix the meat
Gently fold in the ground chicken, egg, and milk until just combined. Overmixing can make the meatballs tough. - Use a cookie scoop
I use a 1.25 oz cookie scoop and get about 16 meatballs. Keeping them the same size helps them cook evenly and stay moist. If you make smaller meatballs, start checking the internal temp a little earlier. For larger ones, check a couple minutes later. - Check the internal temp
Bake until the meatballs reach 165°F. I usually check around the 20–22 minute mark to avoid overbaking.
FAQs About Greek Chicken Meatballs
These meatballs go with just about everything! I love pairing them with cozy sides like my Moroccan roasted carrots and parsnips , zucchini couscous , or simple roasted broccolini with olive oil and lemon. They’re also delicious in a grain bowl with rice and tzatziki, tucked into a pita wrap, or served over a fresh Greek salad.
Yes, totally normal! That white residue is just coagulated protein and moisture that naturally releases from the meat as it cooks (especially with lean meats like ground chicken or turkey). It might not look pretty, but it’s completely safe to eat. To reduce it, you can place the meatballs on a wire rack while baking so the liquid drips below.
Use moisture-rich ingredients like spinach, milk, and egg. Don’t overmix the meat, and bake until just cooked through (165°F is the sweet spot).
Yes! You can refrigerate the raw meatball mixture for up to 24 hours before baking. Baked meatballs also freeze well! You can reheat them in the oven or microwave when ready to eat.
Absolutely. Just swap the panko with gluten-free breadcrumbs! Everything else stays the same.
These moist and easy Greek chicken meatballs with feta are easy to make, full of herby flavor, and so versatile. Whether you’re prepping lunch for the week or building a Mediterranean-inspired dinner plate, they’ll fit right in. Try them with my Moroccan Roasted Carrots and Parsnips, Zucchini Couscous, or alongside Roasted Broccolini. And if you're stocking your pantry, don’t miss my Mediterranean Ingredients Guide! It’s full of essentials that make recipes like this one come together with ease.
PrintEasy & Moist Greek Chicken Meatballs with Feta
Oven-baked, moist Greek chicken meatballs with feta and spinach. Juicy, flavorful, and ready in about 35 minutes — perfect for meal prep, bowls, or wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs 1x
- Category: Main
- Method: Oven
- Cuisine: Mediterranean
Ingredients
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1 lb ground chicken
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¼ cup crumbled feta
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3 tablespoons panko breadcrumbs
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2 to 3 tablespoons minced parsley
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¼ cup thawed spinach, squeezed dry and finely chopped
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¼ cup minced onion
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2 cloves garlic, minced or grated
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1 teaspoon dried oregano
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2 tablespoons milk
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1 teaspoon onion powder
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1 egg
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¼ teaspoon black pepper
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¼ to ½ teaspoon Kosher salt (start with less — depends on how salty your feta is)
Instructions
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Preheat oven to 400°F (200°C). Lightly coat a baking sheet with baking spray.
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In a large bowl, mix everything except ground chicken, egg, and milk. This includes the feta, breadcrumbs, spinach, parsley, onion, garlic, oregano, onion powder, black pepper, and salt.
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Add ground chicken, egg, and milk to the bowl. Gently mix until just combined — don’t overmix.
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Use a 1.25 oz cookie scoop or spoon to portion the mixture into 16 meatballs. Place them evenly spaced on the prepared baking sheet.
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Bake for 20–25 minutes, or until the internal temperature reaches 165°F.
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Remove from oven and let rest for a few minutes before serving.
Notes
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For step-by-step visuals, check out the How to Make Greek Chicken Meatballs section above.
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Don’t skip the Pro Tips and FAQ - they’ll help you get perfectly moist meatballs every time.
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I use a 1.25 oz cookie scoop and get about 16 meatballs. If yours are smaller or larger, adjust the bake time and check for doneness with a meat thermometer.
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You can also find tips for stovetop and air fryer methods in the Cooking Methods section if you prefer a different approach.
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