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Easy Creamy Lemon-Dill Greek Chicken Meatballs

Close-up of Easy Creamy Greek Chicken Meatballs covered in a creamy dill sauce, one meatball is broken open.
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Prepare simple, moist Greek chicken meatballs baked or simmered in a light, creamy lemon-dill sauce. This recipe is quick enough for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup breadcrumbs (Panko preferred)
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 2 tablespoons olive oil (for baking)
  • For the Creamy Sauce:
  • 1 cup chicken broth
  • 1/2 cup plain Greek yogurt (full fat recommended)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

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, dill, feta, egg, minced garlic, oregano, salt, pepper, and lemon zest. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform 1.5-inch meatballs and place them on the prepared baking sheet.
  4. Brush the tops of the meatballs lightly with olive oil. Bake for 18-20 minutes, or until cooked through (internal temperature reaches 165°F or 74°C).
  5. While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine the chicken broth and lemon juice. Bring to a simmer.
  6. Whisk in the cornstarch slurry and cook for 1 minute until the liquid slightly thickens. Remove the pan from the heat.
  7. Whisk the Greek yogurt into the warm broth mixture until smooth. Do not boil the sauce after adding the yogurt.
  8. Return the cooked meatballs to the empty saucepan or a serving dish. Pour the creamy lemon-dill sauce over the meatballs and gently toss to coat. Serve immediately.

Notes

  • For extra moisture, you can gently simmer the baked meatballs in the sauce on low heat for 5 minutes instead of just tossing them.
  • If you prefer pan-frying, brown the meatballs in batches before making the sauce in the same skillet.
  • Use fresh lemon juice for the best flavor in the sauce.

Nutrition

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