Description
Succulent Mediterranean chicken meatballs blend Greek and Italian culinary traditions with herbed ground chicken, feta, and aromatic spices. Served with a zesty tzatziki sauce, these tender morsels promise a delightful journey through Mediterranean flavors you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken or ground turkey
Dairy and Cheese:
- ¼ cup (60 milliliters) feta cheese
- ¼ cup (60 milliliters) parmesan cheese
- 1 egg
Binding and Flavor Ingredients:
- ¼ cup (60 milliliters) whole wheat panko breadcrumbs
- ⅓ cup (80 milliliters) sun-dried tomatoes, packed in oil, chopped
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ¼ cup (60 milliliters) green onions, chopped
- 2 tablespoons (30 milliliters) fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- Squeeze of lemon, optional
Instructions
- Gather all ingredients and preheat the oven to 400°F (200°C), positioning the rack in the center. Line a rimmed baking sheet with parchment paper for easy cleanup and non-stick cooking.
- In a large mixing bowl, combine ground chicken, dried breadcrumbs, lightly beaten egg, finely chopped sun-dried tomatoes, crumbled feta cheese, grated parmesan cheese, minced garlic, thinly sliced green onions, freshly chopped parsley, kosher salt, and freshly ground black pepper.
- Using clean hands or a wooden spoon, thoroughly blend all ingredients until evenly distributed, ensuring the mixture holds together without overworking the meat.
- Utilize a 2-tablespoon (30 milliliters) cookie scoop or wet hands to shape uniform meatballs, rolling them between palms to create smooth, round spheres approximately 2 inches (5 centimeters) in diameter.
- Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch (2.5 centimeters) apart to allow even heat circulation and promote consistent browning.
- Roast in the preheated oven for 20–25 minutes, rotating the pan halfway through cooking, until the meatballs develop a golden-brown exterior and reach an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 3–5 minutes. Optional: Drizzle freshly squeezed lemon juice over the meatballs to enhance their bright, tangy flavor.
- Serve immediately alongside a crisp Mediterranean salad or aromatic rice pilaf for a complete and satisfying meal.
Notes
- Whip up these protein-packed meatballs using lean ground chicken for a healthier twist on traditional recipes.
- Finely chop sun-dried tomatoes and herbs to distribute flavors evenly throughout the meat mixture.
- Crumble feta cheese generously to add tangy Mediterranean notes and keep meatballs moist during baking.
- Use a light hand when mixing ingredients to prevent dense, tough meatballs that can become rubbery.
- Ensure meatballs are uniform in size for consistent cooking and attractive presentation on the plate.
- Rest cooked meatballs for a few minutes after baking to help them retain moisture and develop deeper flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 18
- Calories: 110 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg