Mediterranean Chicken Meatballs
These Mediterranean Chicken Meatballs are tender, juicy, and bursting with fresh flavors like garlic, lemon, parsley, and oregano. Infused with crumbled feta and served with a creamy Greek yogurt sauce, they’re ideal for a wholesome weeknight dinner, lunch bowls, or party appetizers.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Meatballs:
1 lb (450g) ground chicken (or turkey)
1/2 cup breadcrumbs
1/4 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup red onion, finely diced
2 tbsp chopped fresh parsley (or mint)
1 tsp dried oregano
Zest of 1 lemon
1 egg
Salt and pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper)
2 tbsp olive oil (for pan-frying or brushing for baking)
Optional Greek Yogurt Sauce:
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 small garlic clove, grated or minced
Pinch of salt
Optional: 1 tbsp chopped dill or 2 tbsp finely grated cucumber
Instructions:
Step 1: Prepare Meatball Mixture
1. In a large mixing bowl, combine ground chicken, breadcrumbs, crumbled feta, minced garlic, chopped onion, parsley, oregano, lemon zest, egg, salt, and pepper.
2. Gently mix with clean hands or a fork until just combined. Do not overmix.
Step 2: Shape Meatballs
1. Wet your hands with a little water or oil.
2. Scoop and roll into 1.5-inch diameter meatballs (~16–20 pieces). Place them on a plate or tray.
Step 3: Cook Meatballs
Option 1: Oven-Baked
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly brush or spray with olive oil.
3. Arrange meatballs evenly on the sheet. Lightly brush tops with oil.
4. Bake for 18–20 minutes, turning once halfway through, until golden and cooked through.
Option 2: Pan-Fried
1. Heat 2 tbsp olive oil in a large nonstick skillet over medium heat.
2. Add meatballs in batches; don’t overcrowd the pan.
3. Cook for 3–4 minutes per side (about 10–12 minutes total), until golden brown and internal temperature reaches 165°F (74°C).
Step 4: Make Yogurt Sauce
1. While meatballs cook, whisk together yogurt, lemon juice, olive oil, garlic, and salt in a bowl.
2. Stir in dill or cucumber if using.
3. Taste and adjust seasoning.
Step 5: Serve
Serve meatballs warm with:
Pita bread or wraps
Couscous or quinoa
Roasted vegetables
Greek salad or tabbouleh
Dollop of the yogurt sauce on top
Notes & Tips:
Ground Chicken Tip: Use a blend with some dark meat for juicier meatballs.
Make Ahead: Form and refrigerate raw meatballs up to 1 day in advance, or freeze raw meatballs for up to 2 months.
Reheating: Reheat gently in a skillet or in the oven at 350°F until warmed through.
Meal Prep: Great for weekly lunches. Store with grains, veggies, and sauce in airtight containers.
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes! Substitute gluten-free breadcrumbs or almond flour.
Q: Can I use turkey instead of chicken?
A: Absolutely. Ground turkey works well — choose a mix with some fat (not 100% breast) for best texture.
Q: Is this recipe dairy-free?
A: Skip the feta and the yogurt sauce, or use dairy-free alternatives like vegan feta and coconut yogurt.
Q: How do I freeze these?
A: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook from frozen at 400°F for 25–28 minutes. Cooked meatballs can also be frozen and reheated.
Nutritional Information
Calories ~310 kcal
Protein 25 g
Carbohydrates 10 g
Fat 18 g
Saturated Fat 5 g
Fiber 1 g
Sugar 1 g
Sodium ~520 mg