Soft and Tender Baked Greek Chicken Meatballs – No Breadcrumbs Recipe
These Soft and Tender Baked Greek Chicken Meatballs are a delicious gluten-free meal option packed with fresh herbs and aromatic spices. Made without breadcrumbs or flour, they come together quickly and bake to a juicy, flavorful perfection. Ideal served with rice, fresh salad, or a creamy dairy-free tzatziki sauce, these meatballs make a perfect weeknight dinner or appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12–16 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Meatballs
- 1 pound ground chicken (dark meat preferred, but either works)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup very finely diced red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh mint
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, kosher salt, black pepper, garlic powder, onion powder, dried oregano, paprika, chili flakes (if using), finely diced red onion, chopped dill, parsley, mint, and lemon zest. Use a fork or chopstick to gently mix everything together until just combined. Be careful not to overmix to keep the meatballs tender.
- Shape and Bake Meatballs: Using a tablespoon or a 1 1/2 tablespoon cookie scoop, portion out the meat mixture and shape into meatballs with your hands. Wet your hands with water to prevent sticking. Arrange meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until cooked through and golden brown. For an extra crispy exterior, you can broil the meatballs for 1-2 minutes at the end, but watch carefully to avoid burning the parchment paper.
- Serve and Enjoy: Remove the meatballs from the oven and serve hot. They pair beautifully with tzatziki sauce, rice bowls, or your favorite side dishes.
Notes
- Using dark meat ground chicken adds more moisture and flavor but white meat can be used if preferred.
- Avoid overmixing the meat mixture to keep the meatballs tender and juicy.
- Wet your hands before shaping meatballs to keep the mixture from sticking.
- Optional chili flakes add a mild heat, adjust to taste or omit for no spice.
- Broiling at the end crisps the outside, but monitor carefully to prevent burning.
- This recipe is gluten-free, making it suitable for those with gluten sensitivities.
