Greek Chicken Meatballs Recipe
These Greek Chicken Meatballs are flavorful and tender, combining ground chicken with classic Mediterranean ingredients like feta, dill, oregano, and lemon zest. Baked to perfection, they make a perfect appetizer or main dish served alongside your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Meatballs
- ½ yellow onion (finely grated, including the juices)
- ¾ cup Panko breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup feta cheese (very finely crumbled)
- ⅓ cup Parmesan cheese (grated)
- 3 garlic cloves (minced)
- 2 tablespoons chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest (finely grated)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds ground chicken
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prepare for baking the meatballs.
- Prepare the onion: Finely grate the yellow onion into a large mixing bowl, making sure to include all the onion juices for added moisture and flavor.
- Combine breadcrumbs and milk: Add panko breadcrumbs and milk to the bowl with the grated onion. Stir well and let the mixture sit for 5 minutes so the breadcrumbs can absorb the liquid and soften.
- Add seasonings and cheeses: Mix in the egg, crumbled feta cheese, grated Parmesan, minced garlic, chopped fresh dill, dried oregano, lemon zest, salt, and black pepper. Stir until all ingredients are well combined.
- Incorporate ground chicken: Add the ground chicken to the bowl and gently mix everything until just combined. Be careful not to overmix as it can make the meatballs dense.
- Form the meatballs: Scoop out the mixture in roughly 2 tablespoon portions and shape into balls. Arrange them spaced evenly on the prepared baking sheet.
- Bake the meatballs: Bake in the preheated oven for 15 to 18 minutes until cooked through. An instant-read thermometer inserted in the center should register 165°F (74°C).
- Optional broil for crispiness: For a more golden exterior, broil the meatballs for 1 to 3 minutes at the end, watching carefully to avoid burning.
Notes
- Do not overmix the meat to prevent tough meatballs.
- Use fresh dill for the best flavor, but dried dill can be substituted if necessary.
- If you prefer a crispier crust, broiling at the end is a great option.
- Serve these meatballs with tzatziki, pita bread, or a fresh Greek salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Find it online: https://lauracooks.com/greek-chicken-meatballs-recipe/