Description
These Greek Chicken Meatballs are tender, flavorful, and packed with Mediterranean-inspired ingredients like fresh herbs, garlic, and feta cheese. Perfect for meal prep, appetizers, or a healthy dinner, serve them with tzatziki sauce or over a Greek salad for a delicious, balanced meal.
Ingredients
Units
Scale
- For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup crumbled feta cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- For Serving (Optional):
- Tzatziki sauce
- Lemon wedges
- Greek salad or pita bread
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Ingredients:
- In a large bowl, combine the ground chicken, breadcrumbs, feta cheese, egg, garlic, parsley, dill (if using), oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Shape the Meatballs:
- Use a tablespoon or small cookie scoop to portion the mixture, then roll into balls about 1 ½ inches in diameter. Place the meatballs on the prepared baking sheet, spacing them slightly apart.
- Bake:
- Bake the meatballs for 18–20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve:
- Serve the meatballs warm with tzatziki sauce, lemon wedges, and a side of Greek salad, or stuff them into pita bread for a Mediterranean-style sandwich.
Notes
- For extra flavor, drizzle the meatballs with olive oil before baking.
- Substitute ground turkey for chicken if preferred.
- These meatballs freeze well. Store in an airtight container for up to 3 months.