Greek Lemon & Dill Chicken Meatballs with Feta Yogurt Sauce
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Juicy, herby chicken meatballs infused with zesty lemon and fresh dill, served with a creamy feta yogurt sauce—perfect for a light, Mediterranean-inspired meal! 🍋🧆✨
A Zesty, Herby Bite of Greece
If there’s one thing I love about Mediterranean food, it’s how fresh and simple ingredients can come together to create magic. And these Greek-inspired chicken meatballs? Absolute flavor bombs! They’re bright with lemon zest, fragrant with dill, and have just enough garlic to make your kitchen smell incredible.
I first made these on a whim when I needed something quick, protein-packed, and a little different from the usual chicken dinners. Turns out, the combination of lean ground chicken, tangy feta, and fresh herbs was a game-changer. Best part? They’re baked, not fried, so they stay juicy without the fuss. Paired with a creamy feta yogurt sauce, these are perfect for meal prep, weeknight dinners, or stuffing into pita wraps for a quick Mediterranean feast. Let’s get cooking!
Why You’ll Love This Recipe
✅ Bursting with fresh lemon & dill for a light, refreshing flavor
✅ Juicy meatballs that bake to golden perfection—no frying needed!
✅ The feta yogurt sauce adds a creamy, tangy kick
✅ Naturally gluten-free (with almond flour or GF breadcrumbs)
Quick Reference
🕒 Prep Time: 15 minutes ⏳ Cook Time: 20 minutes 🍽 Servings: 4-6 🥗 Dietary Info: Gluten-free option available, high-protein
🌿 Key Ingredients at a Glance: Ground chicken, lemon zest, fresh dill, garlic, feta cheese, Greek yogurt
Ingredients
For the Meatballs:
- 1 lb ground chicken (or turkey)
- ⅓ cup feta cheese, crumbled
- 1 small onion, finely grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs (or almond flour for GF option)
- 1 large egg
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for baking)
For the Feta Yogurt Sauce:
- ¾ cup Greek yogurt
- ¼ cup feta cheese, crumbled
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- Salt & pepper, to taste
📝 Optional: Serve with warm pita, cucumber-tomato salad, or over a bed of lemony rice!
Step-by-Step Instructions
1. Prep the Meatballs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle with olive oil.
- In a large bowl, combine ground chicken, crumbled feta, grated onion, garlic, breadcrumbs, egg, dill, lemon zest, oregano, salt, and pepper. Mix until just combined—don’t overwork it!
2. Shape & Bake
- Roll the mixture into 1.5-inch meatballs (about 18-20 meatballs total).
- Place on the prepared baking sheet and brush or lightly drizzle with olive oil.
- Bake for 18-20 minutes, flipping halfway, until golden and cooked through (internal temp should be 165°F).
3. Make the Feta Yogurt Sauce
- In a small bowl, whisk together Greek yogurt, feta, lemon juice, olive oil, garlic, and dill.
- Season with salt and pepper to taste. If too thick, add a splash of water or more olive oil for a silkier texture.
4. Serve & Enjoy!
- Arrange meatballs on a platter and drizzle with feta yogurt sauce.
- Garnish with extra dill and lemon wedges.
- Serve with pita, salad, or rice for a complete meal.
Serving & Pairing Ideas
🍋 Stuff into pita with cucumbers & tomatoes for a Mediterranean wrap
🥗 Serve over a lemony quinoa or rice bowl with roasted veggies
🥒 Pair with a fresh Greek salad for a light, balanced meal
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 10 minutes or air fry for a crispy touch.
- Freeze raw meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months—bake straight from frozen!
Final Thoughts
These Greek Lemon & Dill Chicken Meatballs are a little bite of Mediterranean sunshine! They’re easy, flavorful, and work for meal prep or a cozy family dinner. If you give them a try, drop a comment or tag me @SouthernSoilSunshine on Instagram—I’d love to see your plate! 🌿🍋
