Greek Chicken Meatballs - Healthy & Easy
- Sally Rychlak
- Aug 4
- 1 min read
by Sally Rychlak
I love any recipe that gives leftover ingredients a second life, and these meatballs are one of my favorite examples. If I have cooked rice sitting in the refrigerator from dinner earlier in the week, it almost always ends up here. It adds a little structure while helping the meatballs stay tender and juicy, and it saves perfectly good food from getting tossed. If you don't have leftover rice, don't overthink it. Breadcrumbs, cooked quinoa, quick oats, or even almond flour all work well. The goal isn't to taste any of those ingredients. It's simply to give the meatballs something to hold onto moisture so they stay soft instead of drying out.
Another little trick I like is baking the meatballs on a lightly greased wire rack set over a baking sheet. Air can circulate all the way around them, so they brown more evenly and don't sit in any liquid as they cook.
I didn't broil this batch, but if you're making them yourself, I highly recommend it. A quick two or three minutes under the broiler at the end gives them that golden bronze finish that makes them look like they came from a restaurant. Think of it as the culinary equivalent of a fresh coat of self tanner. Suddenly they're glowing, looking photogenic, and ready for their close up.
1
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. Reheat in the microwave, oven, or air fryer until warmed through.
Notes
1
Preheat the oven to 400°F. Place an oven-safe wire rack on top of a rimmed baking sheet and lightly coat the rack with cooking spray.
2
In a large bowl, combine the ground chicken, cooked rice, Greek yogurt, dill, parsley, green onions, garlic, oregano, salt, pepper, egg, and feta. Mix just until combined.
3
Roll into 20 evenly sized meatballs and arrange them on the prepared wire rack, leaving a little space between each.
4
Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F.
5
For extra browning, broil for 2 to 3 minutes at the end, watching carefully.
6
Serve with tzatziki, over rice, in a pita, or alongside a Greek salad.
Instructions
1 lb ground chicken
1/2 cup cooked white rice
1/4 cup plain Greek yogurt
2 tbsp fresh dill chopped
2 tbsp fresh parsley chopped
2 green onions chopped
2 cloves garlic minced
1 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp black pepper
1 large egg
1/4 cup feta cheese
Greek Chicken Meatballs
Greek Chicken Meatballs
Recipe Creator
Sally Rychlak
These healthy Greek chicken meatballs are packed with fresh herbs, feta, and Greek yogurt for juicy, flavorful bites. High protein, easy to make, and perfect for meal prep or serving with rice, salad, or tzatziki.
Servings :
4 Servings
Calories:
240 Calories / Serve
Prep Time
10 min
Cooking Time
20 min
Rest Time
5 min
Total Time
35 min
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