Description
Greek Chicken Meatballs: Juicy, flavorful meatballs made with ground chicken, feta cheese, and Mediterranean spices. Quick, easy, and crowd-pleasing!
Ingredients
Scale
- 1 pound (454g) ground chicken
- 1/4 cup (25g) breadcrumbs (panko or regular)
- 1 large egg, lightly beaten
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small red onion, finely diced (about 1/2 cup)
- 1/4 cup (60g) crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 tablespoon olive oil (plus more for cooking)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare the Mixture In a large mixing bowl, combine the ground chicken, breadcrumbs, beaten egg, minced garlic, and diced red onion. Add the crumbled feta cheese, chopped parsley, mint, dill, dried oregano, and lemon zest. Drizzle with olive oil and season with salt and pepper. Using clean hands, gently mix the ingredients until just combined – be careful not to overmix as this can make your Greek Chicken Meatballs tough.
- Step 2: Chill the Mixture Cover the bowl with plastic wrap and refrigerate the mixture for 15-30 minutes. This resting period helps the flavors meld together and makes the mixture easier to shape. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly oil it.
- Step 3: Form the Meatballs With slightly dampened hands (to prevent sticking), scoop about 2 tablespoons of the mixture and gently roll it between your palms to form a ball about 1.5 inches in diameter. Place each formed meatball on the prepared baking sheet, leaving some space between them. You should get approximately 18-20 meatballs from this recipe.
- Step 4: Cook to Perfection For the best texture and flavor, use a combination cooking method. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for about 2 minutes per side until golden brown. Transfer the seared meatballs back to the baking sheet and bake in the preheated oven for 10-12 minutes, or until they reach an internal temperature of 165°F (74°C).
- Step 5: Rest and Serve Allow your Greek Chicken Meatballs to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat, ensuring moist and flavorful meatballs. Serve them hot with your favorite accompaniments like tzatziki sauce, lemon wedges, or a fresh Greek salad.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 meatballs
- Calories: 160 calories per serving
- Sugar: 2 grams
- Sodium: 380 mg
- Fat: 10 grams
- Saturated Fat: 3.5 grams
- Unsaturated Fat: 6.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 14 grams
- Cholesterol: 70 mg