Feta Chicken Meatballs

These Dill and Feta Chicken Meatballs are always on repeat at our house. They're delicious as leftovers in a grain bowl or atop a Greek salad, or served simply with orzo and a dill yogurt sauce! They're meal prep friendly, quick and easy to make (ready in under 45 minutes) and packed with protein.

We're on a mission to share more of our favorite simple weeknight recipes as part of our new social media series: Easy Meals for Busy People. I just had a baby a few months ago, and it's harder than ever to cook nutritious dinners, so we want to share the recipes that we go back to again and again when we're too tired for anything complicated.

These dill and feta chicken meatballs are one of my husband's favorites. The meatball mixture is just 8 ingredients (mostly pantry staples!) and it comes together without any fuss in less than 45 minutes.

We like to serve these with cooked orzo and a simple yogurt dill sauce (similar to tzatziki, but without the cucumber). They're also delicious as a topping for our tahini pasta or this lemony, herby white bean artichoke salad. If you're not in the mood for pasta, simple herb roasted potatoes make for a perfect companion.

Leftovers are great for adding to a quick grain bowl or just eating as is!

Feel free to sub in lean ground beef or turkey instead of chicken for the meatballs. To make these gluten free, use your favorite gluten free breadcrumbs.

Step-by-step Instructions

In a large bowl, thoroughly mix together the chicken, feta, dill, salt, garlic powder, pepper, breadcrumbs and egg until well combined.

Using a 2-tablespoon cookie dough scoop, portion into meatballs and use your hands to roll into a smooth ball.

PRO TIP: To keep the meatball mixture from sticking to your hands and the scoop, spray both your hands and the scoop with nonstick cooking spray (we like this avocado oil one) every 5-10 meatballs, as soon as you notice any sticking.

Transfer to the baking sheet lined with parchment paper. Bake for 20-25 minutes at 400˚F, until the meatballs are light golden brown on the bottom and cooked through in the center.

While the meatballs are in the oven, cook the orzo according to package instructions. Whisk together all ingredients for the yogurt dill sauce. Taste and adjust as desired.

Serve the meatballs with orzo and yogurt dill sauce. Enjoy!

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for 3-5 days.

Freezer storage: let the meatballs cool completely, then place on a single layer (not touching) on a sheet pan with parchment paper and freeze until solid. Transfer to a freezer safe container or plastic bag and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.

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