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These Greek Chicken Meatballs are just the gift that keep on giving. A combination of juicy chicken meatballs, tangy, salty and sharp flavours – it’s the perfect summer dish. Made in just 30 minutes, this is a great meal for batch cooking and deliciously gluten free.
The Best Greek Meatballs You’ll Ever Eat!
- Why choose this recipe? The juiciest chicken meatballs, packed with feta and lemon zest, and smothered in a rich tomato, olive and balsamic sauce. What’s not to love about this delicious Greek Chicken Meatballs with Feta recipe? Oh, and it’s gluten free, which means everyone can enjoy it!
- Batch Cooking? Make extra meatballs and sauce and freeze them for an easy meal on a busy evening. You can freeze them separately or together, depending on how you want to eat them!
- Top Tip: Use wet hands to shape the meatballs – keeping your hands wet will stop the mixture from sticking to you.
- Serving Suggestions: I love serving this with basmati rice or quinoa, but you can’t go wrong with some gluten free orzo and a fresh Greek salad on the side.
- Updated for 2025: I first published this in 2021, but I’ve given it a facelift (April 2025) with some new photos and step-by-step shots. We still make this regularly – I love it so much!
Ingredients and Substitutions
There’s a printable recipe card below for these Greek Chicken Meatballs with Feta. But here are the main ingredients and ideas for any swaps for both the meatballs and sauce.
For the Chicken Meatballs:
- Chicken Mince: You could swap this for turkey mince if you prefer.
- Gluten Free Bread: Or use my gluten free breadcrumbs if you already have some.
- Egg: To help bind the meatballs
- Feta: Omit this or use a vegan feta for a dairy free recipe.
- Onion and Garlic: I prefer red onion but you can use a brown onion if you prefer.
- Herbs and Spices: I use dried oregano in the meatballs and sauce, plus some cumin and cinnamon in the sauce.
- Lemon: The zest of a lemon really adds a lovely flavour to these Greek meatballs.
- Olives: I use green ones but use Kalamata olives if you prefer.
- Tinned Tomatoes
- Tomato Puree: The tomato paste helps add a richness to the sauce.
- Stock Pot: I use the Knorr vegetable stock pots which are gluten free.
- Balsamic Vinegar: Yes, this is gluten free!
How to Make Greek Chicken Meatballs
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these Greek Chicken Meatballs are to make.
Start by making the meatballs. Preheat the oven to 180’C / Fan 160’C / Gas Mark 6. Take the two slices of gluten free bread and blitz them in a food processor until they form crumbs.
Add all of the ingredients for the meatballs to a large bowl. Using your hands, combine the mixture thoroughly. Once it is mixed, shape into 12-14 meatballs.
Lightly oil a baking tray and then place the meatballs on it, evenly spaced apart. Bake for 20-25 minutes until browned and cooked through. Meanwhile make the sauce.
While the meatballs cook, make the sauce:
Add the olive oil to a large frying pan and place on a medium heat. Add the onion and garlic and fry on a low heat for 5 minutes, stirring regularly.
After 5 minutes, add the oregano, cumin and cinnamon and stir well. Cook for 30 seconds, stirring, and then add the tinned tomatoes.
Half fill the tin with water, swill it round and then add to the pan. Add the tomato puree and stock pot and stir well. Bring the pan to the boil and then turn down to a simmer.
Keep stirring until the stock pot has dissolved. Add the balsamic vinegar, stir again and then simmer for 5 minutes until the sauce thickens slightly.
Add the olives and stir to mix through. Leave to simmer on the lowest heat, stirring occasionally, until the meatballs are ready.
Remove the cooked meatballs from the oven and pour into the sauce. Stir well until fully coated. Crumble over the feta and sprinkle with the chopped parsley.
Frequently Asked Questions
Here are some FAQs about these chicken meatballs with feta recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes – this recipe is fab for batch cooking and freezing! You can freeze the finished dish and microwave it for an easy microwave meal. Or freeze the meatballs and sauce separately if you want to use them in different recipes.
I love these chicken meatballs with rice or quinoa, but they also work really well with gluten free orzo, or even spaghetti. You can serve them with potato wedges or oven chips, or with my Greek Garlic and Lemon Potatoes.
More Gluten Free Greek Recipes
If you love these Greek Chicken Meatballs then be sure to check out some other faves:
- Greek Chicken Traybake
- Gluten Free Greek Chicken Gyros
- Greek Salad
- Garlic and Lemon Greek Potatoes
- Greek Pasta Salad
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Greek Chicken Meatballs Recipe
Ingredients
For the meatballs:
- 500 g chicken mince
- 2 slices gluten free bread
- 1 large egg
- 100 g feta cheese, (crumbled)
- 3 garlic cloves, (peeled and crushed)
- 1 tbsp dried oregano
- Zest of 1 lemon
For the sauce:
- 1 tbsp olive oil
- 1 large red onion, (chopped)
- 3 garlic cloves, (peeled and crushed)
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp ground cinnamon
- 400 g tin chopped tomatoes
- 75 g tomato puree
- 1 vegetable stock pot, (I used Knorr as they are gluten free)
- 1 tbsp balsamic vinegar
- 75 g pitted green olives
To serve:
- Extra feta
- Handful fresh parsley, chopped
Instructions
- To make the meatballs
- Preheat the oven to 180’C / Fan 160’C / Gas Mark 6. Take the two slices of gluten free bread and blitz them in a food processor until they form crumbs.
- Add all of the ingredients for the meatballs to a large bowl. Using your hands, combine the mixture thoroughly. Once it is mixed, shape into 12-14 meatballs. You might find it helps to wet your hands to stop the mixture sticking to them.
- Lightly oil a baking tray and then place the meatballs on it, evenly spaced apart. Bake for 20-25 minutes until browned and cooked through. Meanwhile make the sauce.
To make the sauce:
- Add the olive oil to a large frying pan and place on a medium heat. Add the onion and garlic and fry on a low heat for 5 minutes, stirring regularly. You want the onion to soften and go translucent – not burn.
- After 5 minutes, add the oregano, cumin and cinnamon and stir well. Cook for 30 seconds, stirring, and then add the tinned tomatoes. Half fill the tin with water, swill it round and then add to the pan. Add the tomato puree and stock pot and stir well.
- Bring the pan to the boil and then turn down to a simmer. Keep stirring until the stock pot has dissolved. Add the balsamic vinegar, stir again and then simmer for 5 minutes until the sauce thickens slightly.
- After 5 minutes, add the olives and stir to mix through. Leave to simmer on the lowest heat, stirring occasionally, until the meatballs are ready.
To finish:
- Remove the cooked meatballs from the oven and pour into the sauce. Stir well until fully coated.
- Crumble over the feta and sprinkle with the chopped parsley. Serve up with rice or quinoa – or see notes for storage/freezing instructions.
Notes
- Storage: Any leftovers can be kept in the fridge for up to 3 days and reheated thoroughly before eating.
- Freezing: You can either freeze the meatballs and sauce separately or together. I like to freeze them together for an easy microwave meal, or separate if I’m not planning to serve them together next time.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Greek Chicken Meatballs recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
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Can you freeze the sauce and if so meatballs and sauce together or separately? Thank-you x