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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sliced chicken meatballs

Lemon Oregano Chicken Meatballs

Posted by: Ari Laing

Lemon Oregano Chicken Meatballs are hands down the best chicken meatballs you will ever make! They have a crisp exterior, while the inside is tender, juicy, and unbelievably moist. They're seared on a stovetop, then finished in the oven with a bright, citrusy sauce that gets a kick from red pepper flakes. Serve with crumbled feta and fresh dill for an easy weeknight dinner the whole family will love!

recipe +-

Posted by: Ari Laing
Sliced chicken meatballs
Print Recipe
5 from 4 votes

Lemon Oregano Chicken Meatballs

These are hands down the best chicken meatballs you will ever make! They have a crisp exterior, while the inside stays unbelievably moist. Sear on a stovetop, then finish in an oven with a bright, citrusy sauce. Serve with crumbled feta and fresh dill for an easy weeknight dinner the whole family will love!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American, Greek, Mediterranean
Keyword: greek chicken, ground chicken meatballs, homemade meatball recipe
Servings: 8 servings
Calories: 287kcal
Author: Ari Laing


  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small cookie scoop
  • Large nonstick skillet


For the chicken meatballs

  • 2 lbs ground chicken
  • ½ cup traditional breadcrumbs
  • 3 cloves garlic finely chopped, about 2 Tbsp
  • 1 tsp lemon zest
  • 2 Tbsp fresh lemon juice about 1 lemon
  • 2 tsp dried oregano
  • 1 large egg
  • 4 Tbsp extra virgin olive oil divided
  • 1 ½ tsp Kosher salt

For the sauce

  • 2 medium shallots peeled and thinly sliced into half moons
  • Pinch red pepper flakes
  • ½ cup dry white wine if you don't have wine, you can use all chicken stock
  • cup low sodium chicken stock
  • 1 lemon cut into thin ¼" thick slices
  • Fresh oregano, dill, and feta cheese for serving


  • Make the meatball mixture. Place 2 lbs ground chicken in a large bowl, then add ½ cup breadcrumbs, 3 cloves chopped garlic, 1 tsp lemon zest, 2 Tbsp juice, 2 tsp dried oregano, a whisked egg, 2 Tbsp EVOO, and 1 ½ tsp Kosher salt. Use your hands or a spatula to throughly mix.
  • Form the meatballs. Line a rimmed baking sheet with parchment, then scoop heaping portions of the meatball mixture using a small cookie scoop and line them up. Roll each meatball to be uniform in size and shape.
  • Brown the meatballs. Preheat an oven to 350F. Heat a large skillet over medium to medium-high heat, then add remaining 2 Tbsp olive oil. When hot, add meatballs, leaving about ½" in between them. You may need to work in batches. Cook for 2-3 minutes per side, or until browned all over, about 8-10 minutes total. Remove meatballs to a plate.
  • Make the sauce. Add sliced shallots and a pinch of red pepper flakes to the skillet, then cook 2-3 minutes, stirring occasionally. Deglaze the pan with ½ cup white wine and ⅔ cup chicken stock, scraping the brown bits off the bottom of the pan with a spatula, then add a few lemon slices and swirl. Return meatballs to the pan, then transfer to a preheated oven and cook for ~8 minutes, or until the internal temperature of the chicken reaches 165F.
  • Garnish, then serve. Sprinkle with oregano leaves, fresh dill, and crumbled feta cheese. Serve immediately!


  • This makes a lot of meatballs (about 2 dozen!), but most packs of ground chicken are sold in 1 lb packages, and 1 lb never seems to be enough. To freeze leftovers: allow meatballs to cool completely to room temperature. Place meatballs (and sauce, if freezing) in a freezer-safe storage bag in a single layer, removing as much air as possible. Freeze for up to 3 months. 
  • To defrost: allow to thaw overnight in a refrigerator, then reheat in a sauce pan or skillet on a stove top over medium heat until warm throughout.


Serving: 3meatballs | Sodium: 571mg | Calcium: 42mg | Vitamin C: 10mg | Vitamin A: 46IU | Sugar: 2g | Fiber: 1g | Potassium: 696mg | Cholesterol: 121mg | Calories: 287kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 3g | Saturated Fat: 4g | Fat: 17g | Protein: 22g | Carbohydrates: 9g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!