Name: Mediterranean Chicken Meatballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 pound ground chicken; ½ cup panko bread crumbs; ½ cup crumbled feta cheese, about 2 ounces; 1 egg, lightly beaten; 2 garlic cloves, pressed or minced; 2 tablespoons finely chopped red onion; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh mint; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon red pepper flakes; 1 tablespoon canola oil, if pan-frying; 1 tablespoon butter, if pan-frying; tzatziki or cucumber dill sauce, for serving

Description

These Mediterranean Chicken Meatballs bring a burst of flavor with ground chicken, feta, and fresh herbs, perfect for a quick and healthy dinner. They are easy to prepare and make a delightful dish for any occasion.

Ingredients

Scale

1 pound ground chicken
½ cup panko bread crumbs
½ cup crumbled feta cheese, about 2 ounces
1 egg, lightly beaten
2 garlic cloves, pressed or minced
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
1 tablespoon canola oil, if pan-frying
1 tablespoon butter, if pan-frying
tzatziki or cucumber dill sauce, for serving

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Instructions

In a large bowl, mix together ground chicken, panko, crumbled feta, beaten egg, minced garlic, chopped red onion, dill, and mint, along with oregano, salt, and red pepper flakes. Wet your hands slightly and knead the mixture until well combined. Cover and refrigerate for at least 15 minutes or up to overnight.
Using a small scoop, form the mixture into 1 ½-inch meatballs and place them on a cutting board. Shape the meatballs gently with your hands and arrange them on a baking sheet if you are baking them.
To pan-fry, heat canola oil and butter in a skillet over medium heat. Add half of the meatballs and cook, turning every 1 ½ – 2 minutes until browned all over, about 15 minutes.
To bake, preheat the oven to 425°F. Lightly coat meatballs with cooking spray or olive oil and bake for approximately 15 minutes, or until cooked through. Broil on high for an additional 5 minutes for a crispy crust.
Serve warm or at room temperature with Greek salad, lemon rice, or orzo, paired with tzatziki or cucumber dill sauce.

Notes

Feel free to add more herbs like parsley or basil for extra flavor.
These meatballs store well in the refrigerator for up to 3 days.
They can also be frozen for future meals, just reheat in the oven.

Nutrition

Serving Size: 1 meatball
Calories: 180
Sugar: 1g
Sodium: 480mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 14g
Cholesterol: 70mg