Chicken and Feta Meatballs

Happy Easter to everyone celebrating today. We have a fun day planned, first church and then lunch and an egg hunt with the family. Today’s recipe is not really Easter inspired, but rather a dinner or lunch dish for next week!

Chicken and feta meatballs! These are so good and paired with an easy tzatziki and tomato-onion relish, makes it flavor packed. You can serve this dish with pita bread, or with a side of your favorite grain. I was thinking how good this would be with an orzo salad.

The tzatziki sauce and relish can be made in advance and the meatballs are baked, so you can serve immediately or save and quickly reheat when your are ready to eat. A great option for meal prep!

I typically try and pre-cook a few things each week, to help make sure dinner is a breeze and these meatballs are great for that. Preparing a few food items in advance and having a general plan really helps our family get through the week. Plus dinners such as this one, gives us leftovers which is key for having some different lunch options.

You can make this meal even more weeknight ready, with a store-bought tzatziki (Trader Joe’s sells one for sure) or add hummus too, lots of options here. I hope your week ahead is looking good. Ours is a quiet one, coming off the holiday and that is okay with us!

Happy Sunday!!

Chicken Feta Meatballs

Servings 4


  • 1 lb ground chicken
  • ½ cup whole wheat bread crumbs
  • ¼ cup fresh parsley, chopped
  • ½ lemon, juiced
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  • 2 teaspoons avocado oi
  • 1 egg, lightly beaten
  • ½ cup crumbled feta

Tomato Salad

  • ½ large red onion, thinly sliced
  • ¼ teaspoon salt
  • ½ lemon, juiced
  • drizzle of honey
  • 2 roma tomatoes, seeded and sliced


  • 1 ½ cups plain Greek yogurt
  • 1 lemon, juiced
  • ¼ teaspoon cumin
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ½ cup shredded cucumber



  • Preheat your oven to 350F degrees
  • Line a large baking sheet with parchment paper and set aside.
  • In a medium large bowl add your ground chicken, bread crumbs, parsley, lemon juice, spices, salt, garlic, oil, egg and feta, and mix until combine. (careful not to over mix here)
  • Using a scoop, measure out about 20 two-tablespoon sized meatballs, roll into balls and place on sheet pan.
  • Bake meatballs in oven for 25-30 minutes until golden brown and cooked through.

Tomato Relish

  • In a small bowl add your thinly sliced onions and top with lemon juice, salt and honey and mix to coat.
  • Add tomato on top of onions and leave un-mixed until ready to serve. (the onions will breakdown slightly with the lemon and salt addition)
  • Cover and let sit in refrigerator until ready to serve.
  • Toss before serving.


  • In a medium bowl add your yogurt, lemon juice and whisk to combine.
  • Add spices and mix well.
  • Shred your cucumber and place in paper towel or clean dish rag and cover and twist to drain off some of the liquid.
  • Fold the cucumber into the yogurt sauce, cover and let sit until ready to use.

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