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close up of greek chicken meatballs in a bowl with greek salad and rice
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5 from 2 votes

Easy Greek Chicken Meatballs

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course, Snack
Cuisine: Greek
Diet: Gluten Free
Servings: 18 meatballs
Calories: 60kcal

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. 
 
Nutrition facts are an estimation. 

Nutrition

Calories: 60kcal | Carbohydrates: 1g | Protein: 5g | Fat: 3.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g | Cholesterol: 33mg | Sodium: 116mg | Potassium: 156mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 40.5IU | Vitamin C: 2mg | Calcium: 22.5mg | Iron: 0.7mg