Cretan-style Chicken and Zucchini Meatballs
These juicy Cretan-style chicken and zucchini meatballs are packed with herbs, cheese, and a touch of raki — perfect with potato salad, yogurt, and a glass of tsikoudia.
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In the sunny kitchens of Crete, meatballs aren’t just food — they’re tradition, comfort, and celebration all rolled into one. This Cretan-style version uses minced chicken and grated zucchini, bound with eggs, and a trio of fresh herbs for a light yet flavorful twist.
A splash of raki and a good handful of cheese bring depth, while frying them in olive oil adds the Cretan touch. You can serve them as meze or a main, and they’ll carry the soul of a summer taverna on your plate!
Chicken & Zucchini Keftedes
You start with some bread — not fresh bread, mind you, but the kind that’s gone a little hard on the counter. I used whole-grain bread with seeds, which added additional flavor and texture to these meatballs.
Tear up the bread and let it soak in milk for at least an hour. While it soaks, grate a zucchini and a small onion for added flavor and moisture. Don’t forget to lightly salt the zucchini and let it drain a bit to avoid soggy results.
Into a large bowl go the grated zucchini, onion, two eggs, and the minced chicken — lean, but perfect when lifted by the other ingredients. Add the strained bread (squeeze out the excess milk), the chopped parsley, dill, and mint, a small clove or two of minced garlic, and the cheese — I used aged myzithra, quite common in Crete, but Parmesan works beautifully too.
A splash of raki goes in — just enough to whisper of the island’s spirit. You can replace it with ouzo if you prefer, or skip it completely if kids are joining the table.
Season with salt and black pepper, maybe a little sweet paprika for color and warmth. If the mixture feels too wet, a spoonful or two of breadcrumbs will help. Shape the mix into small balls or flattened patties. Dust them lightly with flour and breadcrumbs to get a crisp result.
Now fry: olive oil, and lots of it. Heat it in a deep pan and fry the meatballs in batches until golden brown and cooked through. Drain them on paper towels and sprinkle with a touch of parsley.
To serve? Pair with your Cretan-style potato salad, a dollop of Greek yogurt, and a glass of ice-cold tsikoudia or ouzo. And let the cicadas sing, if only in your imagination.
A Family Favorite!
These meatballs are comfort food at its finest — warm, golden, and richly aromatic. They’re kid-friendly (skip the raki or ouzo), thanks to their soft texture and gentle flavors, and they reheat well, making them perfect for meal prep or packing into lunchboxes.
At home, I always serve them with my kids’ favorite potato salad. My kids also take them as a snack to school in a tortilla with plenty of lettuce and cherry tomatoes.
Cretan-Style Chicken & Zucchini Meatballs
Ingredients
- 300 grams minced chicken meat
- 1 medium zucchini grated
- 1 small onion grated
- 2 large eggs
- 4 slices (100 g) old bread torn and soaked in milk
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ¼ cup chopped mint
- 2 cloves garlic minced
- 100 grams Parmesan or dry myzithra cheese grated
- A splash of raki (or ouzo)
- Salt & pepper to taste
- Paprika (optional, for depth)
- Breadcrumbs, as needed (if mixture too wet)
- Flour (or a mixture of flour and breadcrumbs) for dusting
- Abundant olive oil extra virgin, for frying
- Chopped parsley to garnish
Instructions
- Soak the breadTear the old bread into small chunks and soak in milk for 1 hour. After soaking, strain and gently squeeze out excess milk.
- Grate & prep the vegetablesGrate the zucchini and onion. Lightly salt the zucchini and let it sit for 10 minutes, then squeeze out the liquid.
- MixIn a large bowl, combine the minced chicken with the grated zucchini, the onion, the eggs, the strained bread, the mix of garlic and herbs.
- Add the cheese, a splash of raki, salt, pepper, and a pinch of paprika.
- Add breadcrumbs only if the mix feels too loose.
- ShapeForm into small meatballs or oblong patties. Lightly dust with flour.
- FryHeat olive oil generously in a skillet. Fry the meatballs in batches, turning until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels.
- Garnish & serveSprinkle with chopped parsley. Serve hot or room temperature.
Nutrition
Serving Tips
- Pair with My Cretan Potato Salad
- A side of thick Greek yogurt or tzatziki
- Serve with a glass of chilled tsikoudia or ouzo
- Great as part of a meze platter, with olives and warm bread
Light, herby, and full of Cretan soul — these keftedes are comfort food that all the family likes! Try them and let me know!
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Cretan-style Chicken and Zucchini Meatballs Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
