Baked Meatballs

Main Dishes

Chicken & Feta Baked Meatballs

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15 minutes


25 minutes


4 (14-16 meatballs)

These juicy Baked Meatballs have a Greek spin with the yummy dressing, and feta. Cook them up on a sheet pan with veggies and you have a full, one-pan meal.

I love a good meatball recipe. Meatballs can be such an easy dish to make. They’re great for meal prep to toss in bowls or salads and can be made in so many different ways with your favorite ground meat and herbs. For these Baked Meatballs, I used ground chicken with feta, because you know this Greek girlie can’t go far without a little bit of feta. 😉

Baked meatballs on a sheet pan

❤️ Why You’ll Love Baked Meatballs

  • Healthy: These Baked Meatballs are not only made with healthy ingredients but by baking them vs. frying them, they’re even healthier
  • Versatile: Make these balls with asparagus, zucchini, and olives like I did in this recipe, or switch it up with your favorite veggies

🍲 Ingredients

Breadcrumbs & Egg – These two ingredients act as binding agents in most meatball recipes. They will make sure your Baked Meatballs stay in ball form and don’t crumble

Feta – Most meatball recipes use parmesan cheese, but not these Greek-balls (see what I did there). Feta adds some salty flavor, to these, and a little Greek spin that I love

Bowl with baked meatballs and veggies

👩‍🍳 How to Make Baked Meatballs

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Make the Greek lemon sauce and set aside.
  3. Cook bulgur according to package instructions and set aside.
  4. To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives, and chopped zucchini.
  5. Make the meatballs: Mix the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil. Once combined, scoop about 2 tbsp at a time and form into meatballs. Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
  6. Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
  7. Bake for 22-26 minutes or until the meatballs are cooked through.
  8. Once cooked, drizzle the capers and the rest of the lemon sauce overtop of everything. Serve the meatballs and vegetables on top of a bed of cooked bulgur with a side of tzatziki for dipping.
Baked meatballs on sheet pan

🪄 Tips and Tricks

  • To prevent the meat mixture from sticking to your hands while rolling the balls, wet your hands or cover them in olive oil
  • Meal prep the meatballs on their own and store them in the freezer to have a quick protein source to add to bowls or salads

🗒 Substitutions

  • Chicken: You can use ground turkey instead of chicken if you prefer
  • Bulgur: Instead of bulgur, serve with another grain of choice like quinoa or rice

🗒 Best served with

👝 How to Store Leftovers

Store leftovers in the fridge in an airtight container for up to 3 days. You can also make just the meatballs, and freeze those for an easy meal.

🤔 Common Questions

Why are my meatballs falling apart?

The binding agent in meatballs is usually eggs and breadcrumbs, however, if you add too many breadcrumbs your meatballs will crumble. Start with a little and add more if you need.

Are meatballs better when baked?

Meatballs, when baked, are tender and full of juices.

Chicken & Feta Baked Meatballs

5 from 6 votes
These juicy Baked Meatballs have a Greek spin with the yummy dressing, and feta. Cook them up on a sheet pan with veggies and you have a full, one-pan meal.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Mail Dish or Side
Cuisine Greek-Inspired
Servings 4 (14-16 meatballs)
Calories 771 kcal


For the Greek lemon sauce

For the meatballs

For the sheet pan

  • 1 medium zucchini, cut in half-moons
  • 1 bunch asparagus, ends trimmed
  • 14 oz can butter beans, drained and rinsed
  • 1/2 cup green olives

For serving




  • Instead of bulgur, serve with another grain of choice like quinoa or rice.
  • These meatballs can be made on their own for a delicious meal prep recipe with bulgur.


Calories: 771kcal | Carbohydrates: 62.7g | Protein: 39.6g | Fat: 43.3g | Saturated Fat: 12.3g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 22.9g | Trans Fat: 0.1g | Cholesterol: 176.6mg | Sodium: 2581.9mg | Fiber: 11.3g | Sugar: 5.3g
Review This Recipe Let us know how it was!

5 stars
These are great! A light alternative to classic Italian style meatballs (no hate). I was unsure about the lemon and mint but they added great flavor. I made extra sauce because it was so good and used this recipe for meal prep!

Maria Koutsogiannis

Thank you so much, Olivia!!


5 stars
made this last week as a healthy and fresh alternative to our normal baked spaghetti and meatballs. Let me tell you! The kids LOVED it and I was able to get them to eat super healthy veggies. We used the leftovers as gyro fillers the next day for lunches!

Maria Koutsogiannis

YESS!! I love to hear it, Kevin! Thank you!

Leanne Reed

5 stars
A glorious punch of flavour. The lemon and dill make it so delicious.

Maria Koutsogiannis

Thank you so much my love!!

Jessica Tripi

5 stars
Omg. This recipe is SO GOOD. And it was super quick and easy to make!! You can play around with the veggies on the sheet pan if you want more or less, but I can’t stress enough how delicious this was! This is now in our meal prep rotation, we LOVE it!!!

Maria Koutsogiannis

thank you so much, jessica!!


I’m going to try it tonight with almond flour instead of breadcrumbs and rice for gluten free!

Maria Koutsogiannis

Let me know how that goes please.


5 stars
This was perfect! Almond flour usually does work well for gluten free, better than a lot of gluten free bread crumbs

Maria Koutsogiannis

good to know!! Thank you!!!!

Becca S

5 stars
Sooooo yummy! I paired with rice pilaf and it was unreal

Maria Koutsogiannis

This makes me so happy, thank you hunnie!


Made this tonite. Delicious! Wouldn’t change anything!

Maria Koutsogiannis

Thank you Bonnny!!!!

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