Chicken Feta Meatballs

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These Mediterranean-inspired chicken feta meatballs are tender, herby, and full of salty feta in every bite. Serve with a bright homemade tzatziki for a simple, flavor-packed dinner or appetizer that always disappears fast.

I don’t know about you, but meatballs always feel like a happy meal, no matter what direction they’re leaning – cozy like these better than IKEA Swedish meatballs, sweet-heat like the honey sriracha turkey meatballs, or, in this case, bright and Mediterranean with plenty of herbs, lemon, and briny feta. There’s just something so satisfying about rolling everything into little flavor-packed bites and letting the oven do the rest.

These chicken feta meatballs come together without a lot of fuss, but somehow feel a little special – a dish you actually look forward to, even on a busy weeknight. The tzatziki on the side is cool and tangy, the herbs give every bite freshness and lift, and the feta adds that salty pop that keeps you going back for another.

Whether you’re serving them straight off the baking sheet for dinner, tucking them into warm pitas, or scooping them up with generous amounts of homemade tzatziki, they always hit that perfect weeknight sweet spot: easy, flavorful, and endlessly versatile.

Why You’ll Love This Chicken Feta Meatballs Recipe

Bakes in one pan. No frying, no splattering – just roll, bake, and dinner is done.

Super tender texture. The combination of feta, breadcrumbs, and a little olive oil keeps the chicken moist and soft, never dry.

Great for meal prep or entertaining. These reheat beautifully and work in bowls, pitas, salads, or straight from the pan with your favorite dipping sauce.

Kid-friendly but “grown-up” flavorful. Mild enough for picky eaters, but full of enough deliciousness to make adults happy too.

A quick protein source. These chicken feta meatballs come together fast and pack in plenty of protein, making them perfect for busy nights when you need something satisfying without much effort.

Ingredient Notes

For the Meatballs

Ground chicken

Ground chicken keeps these meatballs light, tender, and super versatile. I usually reach for regular (not extra lean) because it has just enough moisture to stay juicy in the oven. If all you have is extra-lean, no worries – the olive oil in the mixture helps balance things out.

Of course, ground lamb, turkey, pork or even beef will all work too.

Fresh herbs

Fresh mint, oregano, and dill are what give the meatballs their bright Mediterranean flavor. Fresh really makes a difference here – especially with mint and dill – but if you’re short on fresh herbs, a teaspoon each of the dried varieties will do the job.

A little fresh parsley also works nicely here if you want a substitute for any of the fresh herbs.

Feta cheese

Feta adds creamy, salty pops throughout the meatballs. Make sure you crumble it fairly small so the meatballs hold together easily. Store-bought crumbled feta also works great – just break down any big chunks with your fingers.

Shallot

A finely chopped shallot adds a light sweetness and keeps these chicken feta meatballs flavorful without overpowering the herbs.

If you’re out, a few tablespoons of finely minced red onion will also work.

Garlic

Fresh garlic gives the meatballs that savory depth that dried garlic just can’t match. So, always use fresh when you can!

Egg

The egg acts as the binder, helping everything stick together without making your chicken feta meatballs dense.

Breadcrumbs

Breadcrumbs help these chicken feta meatballs stay tender and moist by absorbing some of the juices as they cook.

Plain or panko both work – panko gives a slightly fluffier texture!

Lemon zest

A teaspoon of zest adds the perfect pop of brightness. It doesn’t make the meatballs taste “lemony,” just a little fresher.

Olive oil

Olive oil adds richness and moisture. It also helps mimic the tenderness you’d get from using a fattier ground meat without adding heaviness.

For the tzatziki dipping sauce

Greek yogurt

Whole-milk Greek yogurt gives the tzatziki its creamy, tangy base. Low-fat works too.

Cucumber

Grated or finely chopped both work – just squeeze out any excess moisture if your cucumber is extra juicy. This keeps the tzatziki thick and scoopable.

Fresh lemon juice

Fresh lemon juice brightens the whole sauce and balances the richness of the yogurt. Start with the amount listed and adjust if you like it zingier.

Mint & dill

These herbs keep the tzatziki tasting incredibly fresh. Dill is more traditional, but mint adds a cool note that pairs so well with the warm meatballs.

Garlic

Freshly grated garlic is key for that classic tzatziki flavor. It can be strong, so grate it finely and start small if you’re sensitive to strong garlic flavor.

Step-by-Step Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

1. In a large mixing bowl, stir together the chicken, oregano, mint, dill, feta, shallot, garlic, egg, breadcrumbs, olive oil, lemon zest, salt, and pepper until everything is well combined.

1. Shape the mixture into meatballs, about 1.5 tablespoons each, and arrange them on the prepared baking sheet.

1. Bake for 16–20 minutes, or until a digital thermometer inserted into the center of a meatball reads 165°F.

1. While the meatballs bake, make the tzatziki: In a medium bowl, mix the yogurt, cucumber, lemon juice, olive oil, garlic, mint, dill, salt, and pepper. Give it a taste and adjust the seasoning to your liking.

1. Serve the chicken feta meatballs with the tzatziki sauce.

Recipe Tips For Success

Chill the mixture if it feels too soft. Ground chicken can be a little sticky. If the mixture is hard to roll, pop the bowl in the fridge for 10–15 minutes to firm up.

Use a cookie scoop for even meatballs. This keeps everything uniform so they bake at the same speed (and makes the process much faster).

Don’t overbake. Chicken meatballs dry out quickly, so pull them as soon as they hit 165°F. This way your chicken feta meatballs will stay juicy and tender!

Do NOT overmix. When you’re mixing the meatball mixture, stop as soon as everything looks combined. Overmixing can make these chicken feta meatballs a little dense.

Give them some breathing room. When placing the meatballs on the pan, leave a bit of space between each one. Good airflow = better browning.

Serving Suggestions

Serve them mezze-style.
Add warm pita, hummus, olives, and chopped veggies for a fun, build-your-own plate situation.

Make a Mediterranean-inspired bowl for easy weeknight dinners.
Pair with Baked Greek rice, quinoa, or couscous, plus a big scoop of tzatziki and a simple tomato cucumber feta salad on the side.

Tuck them into pitas.
Warm pita + meatballs + tzatziki + a squeeze of lemon = the easiest sandwich ever.

Turn them into an appetizer.
Stick a toothpick in each meatball, spoon the tzatziki into a small bowl, and you have a crowd-pleasing bite that disappears faster than you expect.

Storage Instructions

These chicken feta meatballs keep beautifully, which is one of the reasons I love making a batch early in the week. Once they’ve cooled, just store them in an airtight container and refrigerate for 3–4 days.

They also freeze super well – freeze them on a sheet pan lined with parchment first so they don’t stick together, then transfer to a freezer bag and stash them for up to three months. To reheat, a quick warm-up in a 350°F oven brings them right back to life, or you can microwave them in short bursts if you’re in a hurry.

The tzatziki is best stored on its own. It stays fresh for about 2–3 days in the fridge, and if the cucumber releases a little liquid, just give it a quick stir before serving.