I am obsessed with chicken keftedes. They are light, tender, and filled with fresh flavours from the dill, Italian parsley, and mint. With the perfect balance of crispiness on the outside and tenderness on the inside, these meatballs are versatile enough to serve a crowd as an appetizer or enjoyed with rice, Greek salad and pita bread as a high-protein dinner bowl idea!

These Greek meatballs, chicken keftedes, are loaded with flavour. This is one of my favourite recipes for easy dinners during the week. This recipe is a twist on traditional keftedes because it’s made with lean ground chicken instead of ground meat. Let me be the first to tell you—these are incredible!

Whether baked in the oven or pan-fried, keftedes are a Greek culinary delight! If you don’t have tzatziki, you can easily make a quick dill mayo. All you need is mayo, fresh dill, and a squeeze of lemon juice.

Why You’ll Love Chicken Keftedes:

• This is a quick and simple recipe. It takes just 20 minutes to prep these flavourful chicken keftedes.
• This meatball recipe is so versatile that you can serve them as an appetizer with pita bread and tzatziki, as part of a mezze platter, or with rice and salad!
• These Greek chicken meatballs are so much better than a basic meatball. They are coated in flour, so they have a beautiful golden brown crispy exterior packed with flavour.

RECIPE TIPS

• Ideally, try to make the meatballs all the same size so they cook evenly.
  
  
• I suggest lightly oiling your hands before you shape the meatballs. This helps the meatball mixture not stick to your hands!
  
  
• I love coating the meatballs in flour just before frying or baking to get them extra crispy! If you do this, shake off any excess flour beforehand.
  
  
• If the chicken meatball recipe is too soft, gradually add more breadcrumbs or panko crumbs until the meatballs are easier to shape.
  
  
• The cooking time will vary based on the size of the meatballs.

Ingredient Notes:

Lean ground chicken: The star ingredient for these chicken keftedes! You should be able to find lean ground chicken in the meat section at your grocery store.

Herbs: Combining fresh and dried herbs makes these keftedes so flavourful! I love using a mixture of fresh mint, Italian parsley, dill and dry oregano.

Eggs: Eggs play a crucial role in binding the ingredients together. The lightly whisked egg enhances the structural integrity of the meatballs and adds richness and moisture.

Olive oil: Olive oil is used to fry the keftedes and to add extra moisture and flavour to the meatball mixture.

Breadcrumbs or panko crumbs: You can use panko crumbs or breadcrumbs. Like the egg, breadcrumbs act as a binder for the meatballs and help them hold their shape. Panko breadcrumbs are slightly softer than regular breadcrumbs. I haven’t tried this recipe with gluten-free breadcrumbs, but I’m sure those would work, too!

Flour: While optional, coating the meatballs in flour will give you a golden brown crispy crust.

SUBSTITUTIONS & ADDITIONS

• To make traditional Greek keftedes, you can follow this recipe and use ground beef instead of ground chicken.
  
  
• Feel free to experiment with different herbs or add more mint, parsley and dill.
  
  
  
• Easily swap in regular breadcrumbs instead of Japanese panko breadcrumbs.

HOW TO MAKE CHICKEN KEFTEDES: STEP BY STEP

Step 1: Prep your ingredients. Peel and grate the onion. Discard the liquid and set aside the grated onion. Peel and mince the garlic. Wash, de-stem, and dice your Italian parsley, dill, and mint. Set aside.

Step 2: Make the meatball mixture. In a large bowl, combine the ground chicken, grated garlic and onion, diced fresh herbs, dried oregano, olive oil, whisked egg, lemon juice, yellow mustard, honey, and salt and pepper. Use a large spoon, spatula or your hands to mix everything together.

Step 3: Shape the meatballs. Add the breadcrumbs to the meat mixture. Scoop a tablespoon or two of the meatball mixture into your hands and shape it into a round ball. Repeat with the remaining mixture, ensuring the meatballs are all about the same size—slightly smaller than a golf ball.

Step 4: Pan-fry the meatballs or try baking them in the oven. Heat up 2-3 tablespoons of olive oil in a large frying pan. Once the oil is hot, place the meatballs in a single layer, ensuring not to overcrowd the pan. Cook on medium heat until brown on all sides and cooked through, about 15-20 minutes or until the internal temperature reaches 165°F (74°C). The cooking time will vary depending on the size of the meatballs.

If baking the meatballs, line a baking tray with parchment paper. Spread the meatballs in a single layer and bake on convection bake for 20-25 minutes at 350°F or until the internal temperature of the meatballs reaches 165°F (74°C).

STORING & SERVING

Leftovers can be stored in an airtight container in the fridge for 4-5 days. To reheat chicken meatballs, you can microwave, oven, or pan-fry until warmed. They are also tasty cold, so that’s an option, too! 

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