Name: Green Goddess Chicken Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (or almond flour for low-carb); 1 large egg; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil (for cooking); 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 2 tbsp fresh lemon juice; 1/4 cup fresh parsley; 1/4 cup fresh basil; 2 tbsp fresh chives; 1 clove garlic; Salt and pepper, to taste

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These Green Goddess Chicken Meatballs are juicy, herb-packed bites served with a creamy, zesty sauce that brings everything together. They’re light, fresh, and full of flavor—perfect as an appetizer, weeknight dinner, or even a make-ahead meal prep option.

Green Goddess Chicken Meatballs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb ground chicken

½ cup breadcrumbs (or almond flour for low-carb)

1 large egg

2 cloves garlic, minced

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil (for cooking)

For the Green Goddess Sauce:

½ cup Greek yogurt

¼ cup mayonnaise

2 tablespoon fresh lemon juice

¼ cup fresh parsley

¼ cup fresh basil

2 tablespoon fresh chives

1 clove garlic

Salt and pepper, to taste

Directions

I start by mixing the ground chicken, breadcrumbs (or almond flour), egg, garlic, chopped parsley, basil, salt, and pepper in a large bowl. I make sure to mix until just combined to keep the meatballs tender.

Then I shape the mixture into 1-inch balls. I heat olive oil in a skillet over medium heat and cook the meatballs for about 8–10 minutes, turning occasionally, until they’re golden brown and cooked through (internal temperature should hit 165°F or 74°C).

While the meatballs cook, I prepare the Green Goddess sauce by blending the Greek yogurt, mayonnaise, lemon juice, herbs, garlic, salt, and pepper in a food processor until smooth and creamy.

Once everything’s ready, I serve the meatballs warm with the sauce either drizzled on top or on the side for dipping.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: 210 kcal per serving

Variations

I sometimes swap the ground chicken for turkey for a leaner option.

For a dairy-free version, I use a dairy-free yogurt and mayonnaise alternative in the sauce.

When I want more spice, I add a pinch of red pepper flakes or a dash of hot sauce to the meatball mix.

For a gluten-free version, I stick with almond flour or gluten-free breadcrumbs.

If I’m meal prepping, I double the recipe and freeze half the batch for later.

Storage/Reheating

To store leftovers, I keep the meatballs in an airtight container in the fridge for up to 4 days. The sauce also keeps well refrigerated for the same amount of time.

For reheating, I warm the meatballs in the microwave or in a skillet over low heat until heated through. I prefer not to microwave the sauce—stirring it straight from the fridge works best to keep its texture fresh.

If I freeze the meatballs, I let them cool completely first, then place them in a freezer-safe container. They keep well for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

How do I know when the chicken meatballs are fully cooked?

I always check that the internal temperature has reached 165°F (74°C) using a meat thermometer. They should also be firm to the touch and no longer pink inside.

Can I bake these meatballs instead of pan-frying?

Yes, I can bake them at 400°F (200°C) for about 15–18 minutes, turning them halfway through to ensure even browning.

Is the Green Goddess sauce spicy?

Not at all—it's herby, creamy, and slightly tangy. If I want a kick, I sometimes add a small jalapeño or a dash of hot sauce when blending the ingredients.

Can I make the meatballs ahead of time?

Absolutely. I often prep and shape the meatballs a day in advance and store them in the fridge. I can also cook and freeze them for longer storage.

What should I serve with these meatballs?

I like to pair them with quinoa, rice, fresh greens, or roasted veggies. They also make great lettuce wraps or pita fillings.

Conclusion

These Green Goddess Chicken Meatballs are everything I look for in a recipe—quick, flavorful, and adaptable. Whether I’m looking for an easy weeknight dinner or a healthy appetizer for guests, this dish never disappoints. The vibrant sauce and herb-loaded meatballs are a winning combination I keep coming back to.

Recipe:

Green Goddess Chicken Meatballs

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings

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Description

Juicy and herb-packed chicken meatballs paired with a creamy, tangy Green Goddess sauce. Perfect for appetizers, meal prep, or a quick weeknight dinner.

Instructions

In a large bowl, mix together ground chicken, breadcrumbs (or almond flour), egg, minced garlic, chopped parsley, chopped basil, salt, and black pepper until just combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F or 74°C).
While the meatballs cook, prepare the Green Goddess sauce by blending Greek yogurt, mayonnaise, lemon juice, parsley, basil, chives, garlic, salt, and pepper in a food processor until smooth.
Serve the meatballs warm with the Green Goddess sauce drizzled on top or on the side for dipping.