Cozy Greek Chicken Meatballs with Juicy Lemon Potatoes
Updated: Aug 17
I love a meal that tastes like you fussed when you really didn't — and this is that meal. It's a handful of simple, everyday ingredients (ground chicken, a few potatoes, a lemon, and some fresh herbs) turned into something that feels genuinely special. Tender chicken meatballs with fresh dill and garlic, salty Greek Mizithra, and lemony potatoes braised until they're silky and tender — it tastes like your favorite Greek restaurant, right from your own kitchen.
That's the whole magic of Greek cooking: the ingredients are simple but always delicious. Quality olive oil, fresh herbs, lots of garlic, and a little love do all the work. The meatballs anchor the plate, the lemon potatoes are their crave-worthy match, and a refreshing lemon-garlic yogurt sauce ties it into a complete Core Four meal. It's easy enough for a weeknight (the potatoes are hands-off while the meatballs bake), one of my favorite ways to make ground chicken feel special, and exactly the kind of cozy, real-food comfort we love inside Revel in Clarity.
Why You'll Love This
Simple ingredients, elevated — fresh dill, Greek Mizithra, lots of garlic, and a little love do all the work.
An easy, mostly hands-off weeknight meal — and a genuinely elevated way to use ground chicken.
Cozy, crave-worthy Greek comfort that's also a complete Core Four dinner.
Juicy braised lemon potatoes + tender herby meatballs + a bright yogurt sauce. Naturally gluten-free.
The Core Four Check ✓
Every Revel & Well recipe gets the Core Four Check — a quick look at how the plate covers the macro and micronutrients our bodies require daily.
Here's how this one stacks up:
Protein — Herby Greek chicken meatballs — clean, satisfying protein that anchors the plate.
Healthy Fat — Extra-virgin olive oil, the coconut-yogurt sauce, and Mizithra cheese.
Fiber — Brussels sprouts and the potatoes for staying-power and gut support.
Colorful Vegetables — Brussels sprouts, fresh dill, and a bright squeeze of lemon.
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Ingredients
Greek Chicken Meatballs
1 lb ground chicken
1 egg
⅓ cup grated Greek Mizithra cheese
3-4 garlic cloves, chopped
2 tbsp fresh dill, chopped
1 tbsp fresh oregano, chopped (plus 1 tsp dried oregano)
½ tsp sea salt (go easy — Mizithra is salty)
Black pepper
Optional: 2 tbsp almond flour to help them hold and stay moist
Juicy Greek Lemon Potatoes
1½ lb small yellow potatoes, halved
3 tbsp extra-virgin olive oil
Juice of 1½ lemons
Zest of 1 lemon
4–5 garlic cloves, grated
1–1½ cups chicken or bone broth
1 tbsp dried oregano
¾ tsp kosher salt
Black pepper
Lemon-Garlic Yogurt Sauce
¾ cup unsweetened plain coconut yogurt (Cocojune) or plain Greek yogurt
1 garlic clove, grated
Juice of ½ lemon (add more to taste)
1 tbsp chopped dill
Sea salt and black pepper
Steamed Brussels Sprouts
1 lb Brussels sprouts, halved
Squeeze of lemon, sea salt, and black pepper
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How to Make It
The game plan: The potatoes take the longest, so start them first. While they braise-roast, mix and bake the meatballs, whisk the yogurt sauce, and steam the Brussels — everything finishes together.
Juicy Lemon Potatoes
Toss and add broth: Preheat the oven to 400°F. In a baking dish, toss the potatoes with olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Pour in the broth — it should come about a third of the way up the potatoes.
Braise (covered): Cover tightly with foil and roast for 35–40 minutes, until fork-tender.
Reduce (uncovered): Uncover, baste, and roast for another 20–25 minutes, until the liquid cooks down to a glossy sauce and the tops brown. Spoon the pan juices over the potatoes once or twice while they cook, and add more broth as needed.
Greek Chicken Meatballs
Mix gently: In a bowl, combine the chicken, egg, Mizithra, garlic, dill, fresh and dried oregano, salt, and pepper. Mix just until combined — don't overwork it, so they stay tender. Roll into 1½-inch balls.
Bake: Bake at 400°F for 15–18 minutes, until golden and cooked through to 165°F.
Yogurt Sauce & Brussels
Yogurt sauce: Whisk the yogurt, garlic, lemon (start with half, add to taste), dill, salt, and pepper.
Brussels: Steam for 5 minutes or until just tender, then toss with lemon, salt, and pepper.
Plate It
Pile the meatballs and lemon potatoes onto plates, add the Brussels, and drizzle everything generously with the lemon-garlic yogurt sauce.
Tips, Swaps & Make-Ahead
Make-ahead: The meatballs and potatoes reheat beautifully — keep the yogurt sauce separate and add it just before serving. Great for meal prep.
Swap the protein: These are just as good with ground turkey, beef, or lamb.
Dairy-free: Use the unsweetened coconut yogurt (Cocojune) and swap or skip the Mizithra.
Feeding a crowd: Double the meatballs — they go fast.
The Revel Rundown
Times: Prep 25 min · Potatoes ~60 min · Meatballs 15–18 min · Hands-on about 30 min
Serves: 4
Core Four (per serving): Protein ~30g (chicken meatballs) · Fiber from Brussels & potatoes · Healthy fat from olive oil, yogurt & cheese · Colorful vegetables from Brussels, dill & lemon.
Nutrition (estimated, per serving): ~460 calories · 33g protein · 25g carbs · 6g fiber · 24g fat. Estimate only; varies with brands and portions.
FAQ
Why weren't my Greek lemon potatoes juicy?
Usually, it's due to not enough liquid or time. Braise-roast them: add broth a third of the way up the potatoes, roast covered for 35–40 minutes until fork-tender, then uncover and roast for another 20–25 minutes until the liquid reduces to a glossy sauce. That's the tender, silky texture you're after.
Coconut yogurt or Greek yogurt for the sauce?
Either works! I used Cocojune coconut yogurt for a dairy-free, gut-friendly option, but a good plain Greek yogurt is delicious and adds extra protein. The one rule: use unsweetened, plain — you want that cool tang to balance the lemon and garlic, not any sweetness.
What is Mizithra — and what can I use instead?
Mizithra is a traditional Greek cheese made from sheep's or goat's milk — mild, a little salty, and pleasantly nutty, somewhere between fresh ricotta and a firm grating cheese. Look for it at Greek or Mediterranean markets, specialty cheese counters, or well-stocked grocery stores (often near the feta). No luck? Feta, pecorino, or parmesan all make lovely stand-ins.
Is this Whole30 or paleo friendly?
Close — the coconut-yogurt sauce and lemon potatoes are compliant, but the Mizithra in the meatballs is dairy. Skip or swap the cheese and the whole plate works for both.
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Xo, Mo
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