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Easy Creamy Greek Chicken Meatballs

Close-up of five Easy Creamy Greek Chicken Meatballs served in a rich sauce and topped with crumbled feta cheese and herbs.

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Make simple, flavorful Greek chicken meatballs with a creamy finish. This recipe uses common ingredients and results in a satisfying weeknight meal.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1/4 cup crumbled feta cheese (for topping)

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, Parmesan cheese, egg, minced garlic, oregano, dill, 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 for 15 minutes.
  5. While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine the chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes.
  6. Remove the meatballs from the oven. Pour the cream sauce over the meatballs on the baking sheet.
  7. Return the sheet to the oven and bake for another 5 to 7 minutes, or until the meatballs are cooked through and the sauce is bubbly.
  8. Remove from the oven, sprinkle with crumbled feta cheese, and serve immediately.

Notes

  • Serve these meatballs over rice, with pita bread, or alongside a simple Greek salad.
  • For an extra creamy texture, stir in 2 tablespoons of cream cheese with the heavy cream in step 5.
  • You can substitute dried dill with 1 teaspoon of fresh chopped dill.

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