Craving a healthy dinner that’s bursting with flavor? These Mediterranean Chicken Meatballs are your answer. They are incredibly juicy, packed with fresh herbs, tangy feta, and bright lemon zest. This recipe is surprisingly easy to make and perfect for a quick weeknight meal the whole family will love. Forget dry, bland meatballs; this will be your new go-to ground chicken recipe.
Why You’ll Love This Mediterranean Chicken Meatballs Recipe
- Quick & Easy: Ready in about 30 minutes, this recipe is perfect for busy weeknights.
- Healthy & Lean: Made with lean ground chicken, it’s a light yet satisfying meal that fits perfectly into a healthy lifestyle.
- Packed with Flavor: Sun-dried tomatoes, feta cheese, fresh dill, and oregano create an authentic Mediterranean taste.
- Incredibly Versatile: Serve them as an appetizer, over a salad, with pasta, or in a pita for a delicious and simple meal.
Ingredients You’ll Need
For the Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Optional Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- Salt and pepper to taste
How to Make Mediterranean Chicken Meatballs (Step-by-Step)
Making these Greek chicken meatballs is straightforward. We’ll mix, form, and cook our way to a delicious meal.
Step 1: Combine the Ingredients
In a large bowl, combine the ground chicken, panko breadcrumbs, crumbled feta, chopped red onion, dill, parsley, egg, minced garlic, oregano, lemon zest, salt, and pepper. Use your hands to gently mix until just combined. Be careful not to overmix, as this can lead to tough meatballs.
Step 2: Form the Meatballs
Lightly oil your hands to prevent sticking. Roll the mixture into 1.5-inch meatballs, which should yield about 18-20 meatballs. A small cookie scoop can help ensure they are all a uniform size for even cooking.
Step 3: Cook the Meatballs
You have two simple options for cooking these meatballs. Both yield fantastic results!
Option 1: Baking (Recommended for Ease)
Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Option 2: Pan-Frying
Heat olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Tips for the Juiciest Chicken Meatballs
- Don’t Overmix: Mix the ingredients until they are just combined. Overworking the ground chicken can result in dense, tough meatballs.
- Use a Scoop: Use a cookie scoop for uniformly sized meatballs. This helps them cook evenly.
- Fat is Flavor: While lean ground chicken is great, using a blend with a slightly higher fat content (like 93/7) can add extra moisture.
- Check Temperature: The most reliable way to ensure your meatballs are cooked perfectly is to use a meat thermometer. They are done when the internal temperature reaches 165°F (74°C).
Serving Suggestions
These Mediterranean chicken meatballs are incredibly versatile. Serve them with a simple tzatziki sauce for dipping. They are fantastic over a bed of quinoa or orzo, or stuffed into a warm pita with lettuce and tomato. For a complete meal, pair them with a fresh Greek salad. They also taste wonderful alongside some tender sweet maple-glazed carrots.
Storage and Meal Prep
These meatballs are perfect for meal prepping. Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. You can also freeze them! To freeze, arrange cooked meatballs on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag for up to 3 months. This make-ahead-friendly approach is perfect for busy schedules, much like this delicious slow cooker white chicken chili.
Frequently Asked Questions
Absolutely. You can prepare and shape the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze cooked meatballs for up to 3 months, making them perfect for meal prep.
Yes! To cook in the air fryer, preheat it to 375°F (190°C). Place the meatballs in a single layer in the basket and cook for 10-12 minutes, shaking the basket halfway through, until they are golden and cooked through.
The key is to not overmix the meat mixture. Mix only until the ingredients are just combined. Including an egg and panko breadcrumbs also adds necessary moisture. Finally, cook them until they reach an internal temperature of 165°F (74°C) and no higher.
They are incredibly versatile! Serve them with tzatziki sauce for dipping, over a bed of orzo or quinoa, in a warm pita for a sandwich, or alongside a fresh Greek salad.
Both methods work great. Baking is easier with less cleanup and ensures even cooking without needing to flip them. Pan-frying gives them a delicious, crispy brown crust on the outside. We recommend baking for ease, but frying for texture.
More Delicious Dinner Recipes to Try
If you enjoyed these, you’ll love our other meatball variations like these Garlic Parmesan Chicken Meatballs. For another easy and impressive weeknight dinner, be sure to check out our fan-favorite Marry Me Chicken Pasta.
Get the Recipe!
Mediterranean Chicken Meatballs (Juicy & Flavorful!)
Ingredients
Equipment
Method
- In a large bowl, combine the ground chicken, panko breadcrumbs, crumbled feta, chopped red onion, dill, parsley, egg, minced garlic, oregano, lemon zest, salt, and pepper. Use your hands to gently mix until just combined.
- Lightly oil your hands to prevent sticking. Roll the mixture into 1.5-inch meatballs, which should yield about 18-20 meatballs.
- Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and cooked through (165°F / 74°C).
- Alternatively, heat olive oil in a large skillet over medium-high heat. Cook meatballs for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Notes
Use a small cookie scoop for evenly sized meatballs to ensure they all cook at the same rate.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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