Greek Chicken Feta Meatballs

Meatballs and roasted potatoes on yogurt sauce with herbs in a bowl.

Greek Chicken Feta Meatballs

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.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: easy, quick

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 489kcal

Author: Lola Jay

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

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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.

Nutrition