Description
These Herby Greek Chicken Meatballs are a flavorful and healthy twist on traditional meatballs, combining lean ground chicken with aromatic herbs, tangy feta cheese, and aromatic spices. Baked to perfection, they are juicy, tender, and served with refreshing tzatziki sauce, making them perfect for a quick and satisfying Mediterranean-inspired meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp dried mint
- 1 large egg
- Salt & pepper, to taste
For Cooking & Serving
- 1 tbsp olive oil
- ¼ cup tzatziki sauce
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the meatballs evenly.
- Mix Ingredients: In a large bowl, combine ground chicken, breadcrumbs, crumbled feta cheese, finely chopped red onion, minced garlic, fresh oregano, fresh parsley, dried mint, one large egg, salt, and pepper. Mix these ingredients thoroughly until you have an even mixture.
- Shape Meatballs: Form the mixture into meatballs about 1 to 1½ inches in diameter. Place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Drizzle with Olive Oil: Lightly drizzle the olive oil over the meatballs to help them brown nicely and keep them moist during baking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes. Bake until they are golden brown on the outside and have reached an internal temperature of 165°F (74°C), indicating they are safely cooked through.
- Serve: Remove the meatballs from the oven and serve warm with ¼ cup of tzatziki sauce for dipping or topping.
- Optional Serving Suggestions: Pair these flavorful meatballs with warm pita bread, a fresh salad, or steamed rice to complete your meal.
Notes
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute breadcrumbs with gluten-free breadcrumbs if needed.
- Fresh herbs provide better flavor, but dried herbs can be used as a substitute.
- To make ahead, shape the meatballs and refrigerate for up to 24 hours before baking.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to one month.
