When I’m craving something cozy, craveable, and full of bright Mediterranean flavor, these Greek Chicken Feta Meatballs with roasted lemon potatoes over whipped feta never let me down. The meatballs are juicy and packed with salty feta, fresh garlic, and big Greek energy. They roast alongside crispy-edged, buttery potatoes that soak up all the good flavors—and everything gets hit with a punchy lemon-oregano sauce that brings it home.
It’s a sheet pan dinner that feels like a warm hug and tastes like something you'd get at a seaside taverna. Comfort food, but make it Mediterranean.
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💛 Why You’ll Love This Recipe
Plays well with others – Serve it with a simple salad, warm pita, or roasted veggies. This one’s a dinner party in disguise.
One sheet pan, one glorious dinner – Minimal cleanup, maximum flavor. Your future self will thank you.
That lemony pan sauce – Tangy, savory, and just the thing to spoon over everything. Honestly, it’s drinkable.
Make-ahead magic – Prep the meatballs and whipped feta the night before and sail through dinner like a kitchen boss.
Greek Chicken Feta Meatballs Video
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Greek Chicken Feta Meatballs Ingredients
For the Greek Lemon Potatoes
Yukon gold potatoes – Their creamy center and buttery texture make them ideal for roasting.
Lemon juice – Fresh-squeezed only. It adds brightness and tang that balances the richness.
Dijon mustard – Gives the sauce body and subtle heat.
Mediterranean oregano – Different from Mexican oregano, this one’s earthy and herbal, not citrusy.
Garlic – Freshly minced for flavor that infuses the whole dish.
Chicken broth – Adds depth and helps soften the potatoes while roasting. I like to use a good chicken bone broth for added protein, or I love using low-sodium better than bouillon.
For the Chicken Feta Meatballs
Ground chicken – Use a mix of dark and light meat if you can for best flavor and moisture. You can also grind your own meat which is what I prefer. I show you how to do this in my Sheet Pan Chicken Kebab recipe. You could also mince it in a good food processor.
Yellow onion (grated) – This trick adds flavor and moisture without chunks.
Feta cheese – Salty, tangy, and delicious, melted inside each bite. Opt for feta in brine.
Garlic + spices – Garlic powder, onion powder, oregano, and black pepper for balance.
Mint – Adds freshness and a subtle cooling contrast to the richness of the meatballs. Fresh mint is best, but dried works too.
Egg + breadcrumbs – To bind it all together without making them heavy.
For the Whipped Feta
Check out my Whipped Feta recipe. I would say this is optional, but I would be lying 🙂 I didn't use the dill this time but feel free to include it.
How To Make Greek Chicken Feta Meatballs
Full recipe and instructions in the recipe card at the end of the post.
Step 1: Boil your potato chunks in salted water for about 10 minutes until just tender, then drain.
Step 2: Whisk together sauce ingredients.
Step 3: Toss the potatoes with half the sauce, spread on a hot sheet pan, and roast at 400°F for 25 minutes.
Step 4: Mix ground chicken, grated onion, feta, spices, egg, mint, and breadcrumbs. Form into equal-sized meatballs.
Step 5: Nestle the meatballs into the pan with the potatoes, drizzle with the rest of the sauce, and roast another 10–12 minutes. Finish with 3 minutes under the broiler.
Step 6: Blend whipped feta ingredients until smooth and creamy.
Substitutions & Variations
Whipped feta glow-up – Add a spoonful of labneh for tang or a drizzle of honey for that sweet-savory magic. You will want to eat it with a spoon.
No ground chicken? Use ground turkey, just as juicy and a bit more mellow in flavor.
Need it gluten-free? Swap the breadcrumbs for almond flour or GF panko. The meatballs won’t mind.
Fresh herb moment? Stir in a bit of chopped dill or parsley to brighten things up—Greek grandma approved.
FAQ
Grated onion is key — just squeeze out the excess juice to keep the texture right.
Tzatziki, hummus, or a simple lemon-yogurt sauce are all great swaps.
Yes! Just make sure not to overmix.
⭐️ Recipe
Greek Chicken Feta Meatballs
Ingredients
Lemon Potatoes:
- 8 medium Yukon potatoes cut into wedges
- ¾ cup lemon juice
- 4 tablespoon olive oil
- 2 tablespoon Dijon mustard
- 3 garlic cloves minced
- 1 tablespoon Mediterranean oregano
- 1 teaspoon kosher salt
- 2 cups chicken broth
Greek Chicken Meatballs:
- 1.5 lbs ground chicken
- 1 medium yellow onion grated and squeezed dry
- 2 garlic cloves minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup crumbled feta
- 1 teaspoon salt kosher
- ¼ teaspoon black pepper
- 1 egg
- ½ cup breadcrumbs
Instructions
Preheat the oven & parboil the potatoes
- Preheat your oven to 400°F (200°C). Fill a large pot with water, add 1–2 teaspoons kosher salt, and bring to a boil. While the water heats, scrub and cut the Yukon potatoes into wedges. Add potatoes to the boiling water and parboil for about 10 minutes, until just fork-tender but not falling apart. Drain well and set aside.8 medium Yukon potatoes
Make the lemon-oregano sauce
- In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, Mediterranean oregano, kosher salt, and chicken broth until well combined. This will be divided between the potatoes and meatballs.¾ cup lemon juice, 4 tablespoon olive oil, 2 tablespoon Dijon mustard, 3 garlic cloves, 1 tablespoon Mediterranean oregano, 1 teaspoon kosher salt, 2 cups chicken broth
Roast the potatoes
- Place the drained potatoes in a large bowl and toss with half of the lemon-oregano sauce. Transfer to a preheated sheet pan (placing the pan in the oven while it preheats helps crisp the bottoms). Spread potatoes out in a single layer and roast for 25 minutes, flipping halfway through for even browning.
Prepare the meatball mixture
- While the potatoes roast, place the grated onion into the center of a clean cheesecloth or thin kitchen towel. Gather the ends and twist firmly to squeeze out as much moisture as possible — this is crucial to avoid soggy meatballs. In a large mixing bowl, combine the squeezed onion, ground chicken, minced garlic, garlic powder, onion powder, crumbled feta, chopped fresh mint, kosher salt, black pepper, egg, and breadcrumbs. Use your hands to gently mix until just combined, being careful not to overwork the meat.1.5 lbs ground chicken, 1 medium yellow onion, 2 garlic cloves, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ cup crumbled feta, 1 teaspoon salt, ¼ teaspoon black pepper, 1 egg, ½ cup breadcrumbs
Shape the meatballs
- Using a small scoop or spoon, portion the mixture into roughly 2-tablespoon-sized balls. Roll gently between your palms to form smooth meatballs. Keep them uniform in size for even cooking.
Combine potatoes & meatballs for final roast
- Remove the potatoes from the oven after 25 minutes. Nestle the meatballs between the potatoes on the sheet pan, making sure they’re not touching too closely so they can brown evenly. Drizzle the remaining lemon-oregano sauce over the meatballs and potatoes. Return to the oven and roast for 10–12 minutes, until the meatballs are cooked through (internal temperature should reach 165°F). For extra color, switch the oven to broil for 3 minutes to caramelize the tops.
Make the whipped feta (optional but highly recommended)
- In a food processor, blend crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with a pinch of salt if desired. The recipe is linked under ingredients in the post.
Serve
- Swirl the whipped feta onto a serving platter or individual plates. Arrange the roasted potatoes and meatballs over the top, and drizzle with the golden pan juices. Serve immediately.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or in a covered skillet over medium heat with a splash of broth.
- Whipped feta stays fresh for up to 5 days in the fridge — great as a dip or spread later.
Harry says
I just love this recipe so much. One bit with that feta, lemony sauce, potatoes and meatballs and I just get transported into another universe. One of my favorites by far! Will be in rotation for sure!