Description

Bring the flavors of Greece to your table with these Herby Greek Chicken Meatballs! Packed with fresh herbs, crumbled feta, and zesty lemon, these meatballs are juicy, light, and bursting with Mediterranean goodness. Served over nutty giant couscous and paired with a refreshing cucumber salad, this dish is the perfect balance of savory, citrusy, and fresh elements. Whether you’re meal-prepping, entertaining guests, or making a quick weeknight meal, these meatballs will be a new favorite in your kitchen!

Ingredients

For the Greek Chicken Meatballs:

1 lb ground chicken
½ cup crumbled feta cheese
½ cup grated zucchini (excess moisture squeezed out)
1 egg, lightly beaten
2 cloves garlic, minced
½ cup breadcrumbs
1 teaspoon dried oregano
½ teaspoon dried mint
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
Zest of 1 lemon
1 tablespoon olive oil (for brushing or air-frying)

For the Giant Couscous:

1 cup giant couscous (Israeli couscous)
2 cups water or vegetable broth
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon fresh dill, chopped
Juice of ½ lemon

For the Cucumber Salad:

1 large cucumber, thinly sliced
¼ red onion, thinly sliced
1 tablespoon lemon juice
1 teaspoon olive oil
Salt & black pepper, to taste

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Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine ground chicken, feta, zucchini, egg, garlic, breadcrumbs, herbs, salt, pepper, and lemon zest.
Mix until just combined (don’t overwork the mixture).
Shape into golf ball-sized meatballs and place on a parchment-lined baking sheet.
Brush lightly with olive oil if baking, or spray with cooking spray if air frying.

2. Cook the Meatballs

Oven Method: Bake at 425°F (220°C) for 12-15 minutes until golden brown and cooked through.
Air Fryer Method: Cook at 400°F (205°C) for 11 minutes, shaking the basket halfway through.

3. Prepare the Giant Couscous

Heat 1 tablespoon olive oil in a saucepan. Add giant couscous and lightly toast for 2 minutes.
Add 2 cups of water or broth, bring to a boil, then simmer for 10-12 minutes until tender.
Drain any excess liquid, stir in fresh dill, lemon juice, and salt, then fluff with a fork.

4. Make the Cucumber Salad

In a bowl, toss cucumber slices, red onion, lemon juice, olive oil, salt, and pepper.
Let sit for 5 minutes to absorb flavors.

5. Assemble & Serve

Divide the giant couscous onto plates.
Top with warm meatballs and a scoop of cucumber salad.
Drizzle with extra olive oil and serve with tzatziki or hummus for a complete meal.

Notes

Use Fresh Herbs – Swap dried herbs for fresh mint, dill, and oregano for an even brighter Greek flavor.
Squeeze Zucchini Well – Too much moisture can make the meatballs soft and difficult to shape.
Make It Low-Carb – Swap couscous for cauliflower rice or serve over zucchini noodles.
Customize the Spice Level – Add a pinch of red pepper flakes for a little heat.
Make It Gluten-Free – Use gluten-free breadcrumbs or replace them with almond flour.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Oven or Air Fryer
Cuisine: Greek/Mediterranean