Greek Chicken Meatballs
These tasty, versatile Greek Chicken Meatballs are packed with flavor and protein and can be served so many different ways. Perfect for lunch or meal prep, these delicious meatballs are great in a wrap or pita with tzatziki and veggies, on top of a Greek salad, in a grain bowl with rice, quinoa, or farro, or even just eaten on their own with a dip. The possibilities are endless! My Greek Chicken Meatballs use ground chicken mixed with fresh chopped spinach, salty, creamy feta cheese, and all sorts of tasty garlic, herbs, and spices. They’re quick and easy to cook on the stovetop, and each meatball is 58 calories, 6 grams of protein, or 1 WW Point on the current Weight Watchers program. Alternatively, a serving of four meatballs is just 2 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Recipe Notes:
- Ground Chicken: I used 92% lean ground chicken breast for the meatballs in this recipe, and I’m happy to say that it works perfectly! If you have trouble finding ground chicken, you can substitute ground turkey without issue.
- Making the Meatballs: I highly recommend spraying your hands with cooking spray before trying to roll your little piles into meatballs. Ground chicken is sticky and coating your hands with nonstick spray really helps make them into balls without making a mess. I usually have to wash my hands and reapply the cooking spray halfway through. It really helps!
- Chill Time: Don’t skip this step! Chilling the meatballs in the fridge for 30 minutes helps them firm up so that they stay together without issue when transferring to the pan and while cooking. This can also be handy if you want to form the meatballs ahead of time and then chill until you’re ready to cook them.
- Serving Size: This recipe makes 16 meatballs and I left the nutrition info and WW Points per meatball so that you can divide them as needed. However, it does divide perfectly into four filling servings of four meatballs each, and I find four meatballs to be the perfect amount for a wrap, salad, or grain bowl.
- Serving Suggestions: These Greek Chicken Meatballs are great to make once and use to prep for several meals because they can be eaten all different ways! They’re delicious in a wrap or pita with tzatziki or hummus and veggies, on top of a Greek salad, or in a grain bowl with rice, quinoa, couscous, or farro. They’re even great on they’re own with dip!
More Tasty Greek-Inspired Recipes
Looking for more delicious, lightened up comfort food recipes inspired by Greek flavors? Check out my Mediterranean Chicken Chopped Salad, Greek Roasted Potatoes with Feta, Mediterranean Topped Grilled Chicken, Open-Faced Greek Steak Sandwiches, Mediterranean Couscous Salad, Greek Turkey Burgers with Tzatziki Sauce, Greek Chicken Bites, Feta Tomato Mini Frittatas, Greek Chicken Quinoa Salad, One-Pot Mediterranean Chicken with Orzo, Spinach and Chicken Phyllo Bake, Greek Layer Dip, and more tasty recipes in the Greek section of my recipe index!
Greek Chicken Meatballs
Ingredients
- 1 large egg
- ⅓ cup panko breadcrumbs
- 2 garlic cloves, minced
- 2 teaspoons dried minced/chopped onions, (found with the other dried spices)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ½ cup chopped fresh spinach leaves
- 1 oz crumbled Feta cheese
- 1 lb uncooked 92% lean ground chicken
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, add the egg, panko, garlic, dried onion, salt, pepper, oregano, basil, and rosemary, and stir together with a fork until well combined. Add the chopped spinach, crumbled feta, and ground chicken and stir the chicken into the other ingredients with a fork until just mixed.
- On a clean surface, divide the meat mixture into 16 evenly sized piles. Mist your clean hands with cooking spray and roll each meat pile into a meatball. Place the meatballs into a single layer in a sealed container and refrigerate them for at least 30 minutes to firm them up.
- When the meatballs are chilled, drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every couple minutes to brown all sides, for 8-10 minutes. Cover the pan with a lid and reduce the heat to low. Cook covered, removing the lid once or twice to stir the meatballs and then covering them again, for about 5 minutes until the meatballs are cooked through.
Notes
58 calories, 1 g carbs, 0 g sugars, 3 g fat, 0 g saturated fat, 6 g protein, 0 g fiber, 27 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per meatball (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
