Greek-Style Chicken Meatballs

Mint and lemon zest give a fresh flavor to chicken meatballs with tangy yogurt sauce.
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Lean chicken meatballs go Greek, with fresh mint, lemon zest and a creamy yogurt sauce. Freeze or refrigerate half the meatball mixture to make meatballs for a warming Chicken Meatball Soup later on.
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  • Total Time : 40 minutes
  • Prep Time : 20 minutes
  • Cook Time : 20 minutes
  • Servings : 4


  • 2 pounds ground chicken
  • 4 scallions, chopped
  • 4 Tablespoons chopped fresh mint (or 2 Tablespoons dried mint)
  • 1 teaspoon lemon zest, from 1 lemon
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons olive oil
  • 2 cups plain yogurt (low-fat or full-fat)
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 3 cups cooked white or brown rice, warmed through


step 1In a large bowl, combine the chicken, the scallions, 2 Tablespoons of the chopped mint (or 1 Tablespoon of dried mint), the lemon zest, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Mix well.

Divide the mixture equally and store half in a Ziploc® Brand Container with the Smart Snap™ Seal in the freezer or refrigerator for another meal later. Shape the remaining half into 16 one-inch-wide balls.

Note: The mixture can be refrigerated for up to two days or frozen for up to two weeks. The half you put away for later will leave you enough for two batches of Chicken Meatball Soup or for another light dinner of meatballs.
step 2In a large nonstick skillet, heat the oil over medium-high heat. Add the meatballs and cook for 20 minutes or until they are cooked through and browned all over. Turn off the heat and keep the meatballs warm by covering the skillet with a lid or aluminum foil.
step 3In a small bowl, whisk the yogurt with 1/2 cup of water, 1 Tablespoon of mint (or 1 1/2 teaspoons of dried mint), cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Serve the meatballs over the rice, drizzled with yogurt sauce and sprinkled with the remaining 1 Tablespoon of chopped mint (or 1 1/2 teaspoons of dried mint).

chef's notes

If possible, use fresh mint instead of dried, because it will yield a finished dish with a fresher flavor.

The cooked meatballs can be cooled and kept frozen in a Ziploc® Brand Freezer Bag for up to two weeks, or refrigerated for up to two days.
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comments (4)
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recent comments
1/8/2010 , 
B  T.
I made this last night. It was wonderful! A refreshing change from the usual and is good for you! Was fairly simple to make. Even my picky 13 yr old son loved them.
4/2/2009 , 
Marge  S.
Looks good! I agree with the ladies...Will try using fat-free turkey, low-fat yogurt, etc. You didn't mention this, but I pay $1.13 for 13 oz. of turkey and 50 cents for Yogurt at my local Save-A-Lot store, so this receipe is pretty inexpensive!
3/5/2009 , 
Christine  K.
I think the calorie count for the Greek meatball dish is confusing. Is the rice counted in the calorie count of 600+? These meatballs could be made with many less calories by using Perdue 97% fat free ground turkey. I'll try it that way and use brown rice.
3/4/2009 , 
Kathy  M.
Are you kidding? YOu mention the remainder can be anothe "light meal" of meatballs. LIGHT? 610 calories & 28 grams of fat is in no way Light. Use 97% lean chicken & bake the meatballs at 375 for 20 min. Tasty & LIGHT. You can work out the calorie & fat savings.

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Nutrition Facts

Serving Size: 1/4 of dish
Serving Amount 4
Calories 610
Calories From Fat 250
Total Fat 28g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 155mg
Sodium 1390mg
Total Carbohydrates 44g
Dietary Fiber 2g
Sugars 9g
Protein 46g
Nutritional information provided by
Compu-Food Analysis, Inc.