Greek Chicken Meatballs in Lemon Cream Sauce
Delicious and easy Greek Chicken Meatballs in a creamy lemon sauce that feels fancy yet perfect for a weeknight meal. Juicy meatballs served with a bright, tangy sauce that everyone will love.
Ingredients
For the Meatballs
- 1 pound Ground chicken Use 93% lean for juiciness
- 1/2 cup Breadcrumbs or finely ground oats Use gluten-free if needed
- 1 large Egg Acts as a binder
- 1/2 cup Crumbled feta cheese Adds flavor to the meatballs
- 2 cloves Garlic, minced For flavor
- 1 small Red onion or shallot, finely minced
- 1/4 cup Fresh parsley and/or dill, chopped For fresh flavor
- 1 teaspoon Dried oregano
- 1 teaspoon Lemon zest For added flavor
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Olive oil For searing
For the Lemon Cream Sauce
- 1 cup Chicken broth Low sodium preferred
- 1/4 cup Fresh lemon juice Adjust to taste
- 1 tablespoon More lemon zest
- 1/2 cup Greek yogurt or half-and-half Greek yogurt for light version, half-and-half for creaminess
- 1 tablespoon Butter or olive oil
- 1 clove Garlic Minced
- 1 tablespoon Cornstarch or flour To thicken the sauce
- 1/4 cup Extra herbs for finishing (parsley, dill, or mint leaves)
- 1 cup Baby spinach Optional, to wilt into the sauce
Instructions
Preparation
- In a large bowl, combine ground chicken, breadcrumbs, egg, feta, garlic, onion, parsley, oregano, lemon zest, salt, and pepper. Mix gently by hand until just combined.
- Shape the mixture into meatballs approximately 1 to 1.5 inches wide, yielding about 18-22 meatballs.
Cooking Meatballs
- Heat a large skillet over medium heat and add olive oil.
- Brown the meatballs in a single layer for about 2-3 minutes on each side until golden brown. They do not need to be fully cooked at this stage.
- Remove the meatballs and set them aside on a plate.
Making the Sauce
- In the same skillet, add butter or olive oil and sauté minced garlic for about 30 seconds.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in lemon juice and zest, then bring to a gentle simmer.
- If you want a thicker sauce, whisk cornstarch with a small amount of cold water and add to the simmering mixture.
- Lower the heat and stir in the yogurt or half-and-half until smooth, avoiding boiling.
Finishing
- Return the meatballs to the sauce and spoon some over the top. Simmer on low for about 8-10 minutes until cooked through (165°F internal temperature).
- If using, add spinach in the last few minutes to wilt.
Notes
Meatballs can be prepped ahead and stored in the fridge. They reheat well and flavors deepen over time. This recipe can easily be doubled and frozen. For meal prep, store portions with rice or veggies.