Greek-style Chicken Meatballs

I've been doing a lot of meal experimentation lately and this Greek Chicken Meatballs recipe is the dish that keeps on giving.

These gorgeously zesty and herby chicken meatballs are spiked with feta and doused in a rich tomato and olive sauce.

It's the perfect dish to serve with rice or quinoa and an easy gluten free dinner recipe everyone will love.

I just love the combination of tangy, salty and sharp flavours; it's the perfect summer dish.

This is a really versatile dish - I'd ideally serve it with rice or quinoa but it pairs equally as well with gluten free pasta or spaghetti too.

And of course, this would also be the perfect match for my Crispy Garlic and Lemon Potatoes.

So if you want a delicious and tasty gluten free dinner idea which cooks in just half an hour and freezes well, these Greek Chicken Meatballs are your answer.

Easy Greek flavours

I'm going around the world a bit with my dinners at the moment, considering actual travel is impossible.

Greek food has been one of my favourites so far - I love anything with feta and olives!

A lot of Greek flavours, such as oregano and lemon, are things I cook with a lot, so it's been great to try some new dishes.

I'd never thought to add lemon or feta to meatballs, and thought this would definitely work better with chicken mince.

You could try use beef, lamb or turkey if you can't get hold of chicken, but trust me - it's worth it.

I usually use the Heck! chicken mince from Sainsbury's but I've noticed Asda now have their own chicken mince, as do most local butchers.

The feta and lemon give these meatballs an awesome tang, which contrasts so well with the saltiness of the olives and rich tomato sauce.

I make a lot of tomato-based sauces throughout the week so it's always fun when I can find a way to make it a bit different.

What ingredients do I need?

While this may look like a long list, it's merely because it's the ingredients for both the sauce and the meatballs.

And actually, a lot of them are the same!

There's a full printable recipe card below, but for the shopping list you'll need:

FOR THE MEATBALLS:

• 500g chicken mince
• 2 slices of gluten free bread
• 1 large egg
• 100g 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
• ½ tsp cumin
• ¼ tsp ground cinnamon
• 1 x 400g tin chopped tomatoes
• 75g tomato puree
• 1 vegetable stock pot (I used Knorr)
• 1 tbsp balsamic vinegar
• 75g pitted green olives

You also might want some extra feta and chopped fresh parsley to sprinkle on top to serve.

If you wanted, you could use a pack of ready-made gluten free breadcrumbs, but it's much easier to just make your own.

For the stock pot I always use Knorr but you can find a list of all the gluten free stocks in the UK supermarkets here.

For a cheeky twist, you could add a little extra glug of red wine if you fancy it too!

Tips for making chicken meatballs

Making these chicken meatballs is super easy and will only take five minutes to do.

I tend to chuck everything in a bowl and kind of 'mush' it together with my hands.

You could use a spoon if you prefer but honestly, it's a lot easier to just get in there.

I always add egg and breadcrumbs to my meatballs as it improves the texture but also makes the mixture go further.

This also makes it a lot cheaper!

When shaping the meatballs it helps to wet your hands to stop the mixture sticking to you.

Chicken mince tends to be especially sticky to this is really crucial to not getting into a massive mess!

I bake my meatballs in the oven as it saves on time - you simply make the sauce up as the meatballs cook, then add them in.

My Greek chicken meatballs recipe

Here is it, the Greek chicken meatballs you've been waiting for - hopefully by now you're salivating!

This recipe makes enough to serve four people, making 12-14 meatballs depending on size.

I tend to serve it up with rice or quinoa for a simple dish, but it would also work well with pasta.

Plus you can freeze any leftovers or make a giant batch and then you always have some to defrost in an emergency!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

Continue to Content

Yield: 4

Greek Chicken Meatballs

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These easy Greek chicken meatballs are delicious - packed with feta, lemon and oregano. Served up with a rich tomato sauce, this dish goes really well with rice or quinoa. Could also be eaten with pasta or my crispy lemon and garlic potatoes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

For the meatballs:

• 500g chicken mince
• 2 slices of gluten free bread
• 1 large egg
• 100g 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
• ½ tsp cumin
• ¼ tsp ground cinnamon
• 1 x 400g tin chopped tomatoes
• 75g tomato puree
• 1 vegetable stock pot (I used Knorr)
• 1 tbsp balsamic vinegar
• 75g pitted green olives

To serve:

• Extra feta
• Handful fresh parsley (chopped)

Instructions

To make the meatballs

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Remove the cooked meatballs from the oven and pour into the sauce. Stir well until fully coated.
2. Crumble over the feta and sprinkle with the chopped parsley. Serve up with rice or quinoa. This dish also works well with pasta and can be served with my Lemon and Garlic Potatoes too.
   

Notes

• Any leftovers will keep in the fridge for 3-5 days. Reheat thoroughly before eating - this can also be frozen (once cooled) for up to six months.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 209mgSodium: 958mgCarbohydrates: 25gFiber: 5gSugar: 10gProtein: 39g

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Need some more healthy food inspiration?

Want to have a go at some of the other gluten free dinner recipes on the blog?

Give some of these other gluten free meals and sides a try and see what you think!

There are plenty to choose from – here are a couple of easy gluten free dinner ideas to get you going:

• Slow cooker chicken noodle soup
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If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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