Description
These Mediterranean Chicken Meatballs are a flavorful and healthy dish featuring lean ground chicken mixed with feta cheese, sun-dried tomatoes, and aromatic herbs. Baked to perfection, they offer a tender texture with a tangy, savory flavor profile, perfect for a quick weeknight dinner paired with pita, rice, or a fresh Greek salad.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ¼ cup chopped sun-dried tomatoes
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- Fresh mint or parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the meatballs.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the meatballs from sticking and to facilitate easy cleanup.
- Mix the Ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, crumbled feta cheese, finely chopped red onion, chopped sun-dried tomatoes, olive oil, dried oregano, garlic powder, dried dill, salt, and black pepper. Stir thoroughly until all ingredients are evenly distributed.
- Form the Meatballs: Roll the mixture into small, golf ball-sized meatballs using your hands. Arrange them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 25 minutes, or until they are golden brown on the outside and fully cooked through (internal temperature should reach 165°F or 74°C).
- Garnish and Serve: Remove the meatballs from the oven and garnish with freshly chopped mint or parsley. Serve warm with pita bread, rice, or a crisp Greek salad for a complete Mediterranean meal.
Notes
- For best results, use lean ground chicken to keep the meatballs moist yet healthy.
- Panko breadcrumbs help keep the meatballs light and avoid a dense texture.
- You can substitute fresh herbs like oregano or dill if available for a brighter flavor.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
- Ensure meatballs are evenly sized for uniform cooking.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
