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Easy Creamy Greek Chicken Meatballs

Five golden-brown Easy Creamy Greek Chicken Meatballs covered in a rich, creamy dill sauce.
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Make simple, flavorful Greek chicken meatballs baked until tender, served in a light, creamy lemon-herb sauce.

Ingredients

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  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for sauce)
  • 1 cup chicken broth
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, feta cheese, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into small, uniform meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the meatballs for 18 to 20 minutes, or until cooked through and lightly browned.
  5. While the meatballs bake, prepare the sauce. In a small saucepan, heat the olive oil over medium heat.
  6. Pour in the chicken broth and bring it to a simmer. Reduce the heat to low.
  7. In a separate small bowl, whisk together the Greek yogurt and lemon juice.
  8. Slowly whisk the yogurt mixture into the simmering broth until the sauce is smooth and creamy. Do not let the sauce boil after adding the yogurt.
  9. Stir in the fresh dill. Taste and adjust salt or pepper if needed.
  10. Remove the meatballs from the oven and gently transfer them to a serving dish. Pour the creamy sauce over the warm meatballs before serving.

Notes

  • For an even quicker cleanup, you can cook the meatballs in an oven-safe skillet and make the sauce directly in the skillet after removing the cooked meatballs.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk this slurry into the simmering broth before adding the yogurt mixture.
  • Serve these meatballs over rice, quinoa, or with pita bread for dipping in the extra sauce.

Nutrition

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