When the week feels busy but we still want something fresh and flavorful, these easy chicken feta meatballs with cool cucumber salad become our go-to dinner! They’re juicy, tangy, and perfect over brown rice with a generous drizzle of creamy tzatziki.
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This Greek-inspired bowl is one of our weekly meal prep favorites. Our daughter calls the meatballs "little flavor bombs," and they keep us dreaming of Mediterranean flavors. How could they not? They're packed with garlic, oregano, and parsley.
For more easy dinners, try my Slow Cooker Beef & Pinto Bean Chili or Easy 5-Ingredient Chickpea Curry. They’re prep-friendly weeknight favorites too. Now, let’s bake these Greek chicken meatballs!
Jump to:
- Why You’ll Love This Chicken and Feta Meatballs Recipe
- Ingredients and Substitutions
- How to Make Chicken and Feta Meatballs with Cucumber Tomato Salad
- Variations
- Serving Suggestions & Food Pairings for Chicken and Feta Meatballs
- Storage Tips
- Top Tips for Chicken and Feta Meatballs
- FAQs
- Related
- Pairing
- Easy Greek Chicken and Feta Baked Meatballs Recipe (Gluten-Free)
Why You’ll Love This Chicken and Feta Meatballs Recipe
These baked chicken meatballs are golden on the outside, juicy on the inside, and and ready in under 40 minutes! They’ll become part of your regular rotation recipes in no time.
Quick: Just 15 minutes of prep, then the oven does the rest of the work.
Meal-prep friendly: Perfect for lunches all week or freezing for hectic weeknights.
Light yet satisfying: You get brown rice, a refreshing salad, and lean ground chicken meatballs in every bite.
Versatile: Serve in bowls, with pita bread, as appetizers, or switch up the salad.
Ingredients and Substitutions
This herby chicken feta meatballs recipe uses simple ingredients for big Mediterranean flavor! Scroll to the recipe cardat the end of this post for the full recipe with ingredient amounts.
For the Meatballs
- Ground chicken: Ground turkey is a great substitute.
- Feta cheese: Adds salty tang. I like to crumble the block of feta myself so the crumbs are finer. Goat cheese is a good swap.
- Breadcrumbs: Panko or gluten-free breadcrumbs are fine. Crushed salted crackers work in a pinch.
- Egg: Binds everything together.
- Fresh garlic: Feel free to swap it for ¾ teaspoons garlic powder.
- Herbs: Fresh parsley and dried oregano add freshness. You can substitute the parsley for fresh dill.
- Olive oil: Helps the meatballs turn golden brown. Avocado oil works too.
For the Salad
- Cucumber: Regular or Persian cucumbers are great for this.
- Cherry tomatoes: Make sure they're super plump and juicy.
- Red onion: Adds crunch. Feel free to use shallots.
- Red wine vinegar: You can use apple cider vinegar instead. Avoid white vinegar.
- Dried oregano: 1-2 tablespoons freshly chopped parsley works too.
- Salt and pepper: Kosher salt and freshly-cracked black pepper are best.
For Serving
- Cooked brown rice: Any kind of rice is okay.
- Tzatziki: Use store-bought or homemade tzatziki sauce.
- Feta: This is an optional topping.
See recipe card for quantities.
How to Make Chicken and Feta Meatballs with Cucumber Tomato Salad
These baked feta chicken meatballs are an effortless meal! Mix, roll the meatballs, and bake for a satisfying dinner with plenty of nutrients, carbs, and protein. Scroll to the bottom of the post for the full recipe card.
- Step 1: Prepare the Meatballs:
In a large bowl, combine ground chicken, crumbled feta, breadcrumbs, egg, minced garlic, parsley, oregano, ½ tablespoon olive oil, salt, and pepper. Mix gently until just combined, avoid overmixing.
2. Step 2: Shape and Bake:
Roll the mixture into small meatballs, about 1.5 inches in diameter, and place them evenly on a baking sheet. Brush the tops with the remaining olive oil. Bake at 375°F (190°C) for 18 minutes. For a golden, slightly crispy finish, switch to broil for the last 2–3 minutes (optional). Remove from oven and let the meatballs rest for 5 minutes.
3. Step 3: Make the Salad:
In a bowl, combine chopped cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and a splash of vinegar, then season with oregano, salt, and pepper. Toss gently to combine and keep chilled until serving.
4. Step 4: Assemble the Bowls:
Scoop cooked brown rice into each serving bowl. Add a portion of the cucumber tomato salad on the side. Top with the baked chicken and feta meatballs. Drizzle with tzatziki sauce and sprinkle extra crumbled feta over the top. Serve immediately.
Variations
These sheet pan Greek meatball bowls are easy to switch up depending on what you've got in the fridge! Try these yummy twists:
Air fryer meatballs: Cook the meatballs at 380°F for 10–12 minutes, shaking the basket halfway through for even cooking.
Add a citrus punch: Add 1 teaspoon lemon zest and 1 teaspoon lemon juice to the meatball mixture for a tangy kick.
Spicy kick: Mix in ¼-1/2 teaspoon red pepper flakes, cayenne pepper, or Aleppo pepper. ¼-1/2 finely chopped jalapeño works too.
More veggies: Add ¼ cup finely grated zucchini (squeezed dry), carrots, or finely diced bell peppers to the mixture for more flavor and texture.
Make them an appetizer: Serve warm with toothpicks and tzatziki on the side for dipping.
Serving Suggestions & Food Pairings for Chicken and Feta Meatballs
These Mediterranean meatballs with rice and salad are a hit every time! Here are our favorite ways to enjoy them:
- Serve over fluffy rice, quinoa, or cauliflower rice.
- Wrap in pita bread or naan bread and drizzle with tahini and tzatziki for a shawarma-style lunch.
- Pair with Garlic Roasted Green Beans or Healthy Orzo Pasta Salad.
- Change the salad for your favorite greens or my Creamy Cucumber Pepper Salad.
- Dip with Creamy Chipotle Sauce or Spicy Garlic Aioli.
- Enjoy with my Corn Black Bean & Feta Dip on the side.
Storage Tips
These baked chicken feta meatballs reheat beautifully and are perfect for weekly meal prep! Here’s how to keep them fresh for later:
Refrigerator
Store the fully cooled meatballs in an airtight container for up to 4 days. Keep the salad, rice, and tzatziki in separate containers. The salad can be stored for up to 3 days.
Freezer
Freeze baked meatballs on a tray, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 350°F for 15–20 minutes.
Reheating
Sprinkle with ½ teaspoon water and microwave in 30-second increments until warm, or heat in a pan over medium-high heat for 8-9 minutes.
Top Tips for Chicken and Feta Meatballs
These simple tricks will make your Greek chicken meatballs perfect every time:
Even meatballs: All the meatballs should be evenly sized so they don't dry out in the oven or remain under-cooked in the center.
Don't skip the broiling: It's an optional step but highly recommended because it gives the meatballs a beautiful golden color and a slight crisp exterior.
Make heartier bowls: I like to add diced avocado, sautéed mushrooms, and even grilled tofu to our bowls when I want to clean out the fridge and make dinner extra yummy.
Swap the salad: You don't need to make the Greek salad for this recipe. Any fresh greens and vinaigrette work great.
Bake in batches: Don't crowd the meatballs in the baking sheet to prevent steaming. Bake in batches if needed.
FAQs
Here’s what other home cooks and meal prep-lovers are asking about this easy Greek dinner bowl!
Yes! It’s a great substitute and works perfectly.
Absolutely! Bake and refrigerate up to 2 days before serving.
Yes! It gives them an even crispier exterior.
Definitely! Cook over medium heat in a skillet, turning occasionally until golden and cooked through.
Yes! They’re perfect for parties, just add toothpicks and a small side of tzatziki.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Chicken and Feta Meatballs recipe:
These juicy chicken and feta meatballs with Greek salad and rice are our favorite way to bring Mediterranean flavors to the table! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more easy dinner ideas and recipe cards!
Easy Greek Chicken and Feta Baked Meatballs Recipe (Gluten-Free)
Ingredients
Ingredients for Meatballs
- 1 lb ground chicken
- ½ cup crumbled feta cheese
- ½ cup breadcrumbs
- 1 large egg
- 3 cloves garlic minced
- ¼ cup fresh parsley chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil divided
Ingredients for Cucumber Tomato Salad
- 1 medium cucumber chopped
- ½ cup cherry tomatoes halved
- ¼ cup red onions sliced
- ½ teaspoon olive oil
- 1 teaspoon red wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Ingredients for Serving
- Cooked brown rice
- Tzatziki sauce
- Crumbled feta cheese
Instructions
- Instructions for Meatballs
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, add the ground chicken, crumbled feta, breadcrumbs, egg, minced garlic, parsley, oregano, ½ tablespoon olive oil, salt, and pepper.
- Mix until just combined, don’t overmix.
- Roll into small meatballs for about 1.5 inches wide, and place evenly on the baking sheet. Brush the tops of the meatballs with the remaining olive oil before baking.
- Bake for 18 minutes. For extra color and texture, switch to broil during the last 2–3 minutes to get them golden and slightly crispy. This step is optional, but it adds a delicious golden finish.
- Remove from oven and let rest for 5 minutes before serving.
- Instructions for Salad
- Add chopped cucumber, cherry tomatoes, and red onion to a bowl.
- Drizzle with olive oil and a splash of vinegar. Season with oregano, salt, and pepper.
- Toss gently until combined. Keep chilled until serving.
- Assemble the Bowls
- Start with a scoop of brown rice in your bowl.
- Add a spoonful of cucumber tomato salad on the side.
- Place a few chicken and feta meatballs on top.
- Drizzle with tzatziki sauce.
- Sprinkle extra crumbled feta over the whole bowl before serving.
Notes
Nutrition
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