Description
These Mediterranean Chicken Meatballs offer a flavorful and healthy twist on classic meatballs. Made with lean ground chicken, tangy feta cheese, sun-dried tomatoes, and aromatic herbs, they are baked to perfection for a juicy and tender bite. Perfect as an appetizer or main dish, served alongside pita bread, rice, or a fresh Greek salad for a wholesome Mediterranean meal.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken – Lean and protein-packed base for the meatballs
- ½ cup panko breadcrumbs – Helps bind the mixture while keeping it light and moist
- 1 large egg – Acts as a binder
- ½ cup crumbled feta cheese – Adds a creamy, salty texture
- ¼ cup finely chopped red onion – Mild, sweet flavor
- ¼ cup chopped sun-dried tomatoes – Adds a rich, tangy taste
- 1 tbsp olive oil – Enhances flavor and moisture
- 1 tsp dried oregano – Mediterranean herb for flavor
- ½ tsp garlic powder – Adds depth to seasoning
- ½ tsp dried dill – Fresh, herby note
- ½ tsp salt – Enhances flavors
- ¼ tsp black pepper – Mild kick
For Garnishing
- Fresh mint or parsley (for garnish) – Adds freshness and color
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) to get it ready for baking the meatballs.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix the Ingredients: In a large bowl, combine 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.
- Combine Thoroughly: Mix all the ingredients well until they are evenly distributed, ensuring a consistent texture and flavor throughout the meatball mixture.
- Form the Meatballs: Roll the mixture into small golf ball-sized meatballs and place them evenly on the prepared baking sheet to ensure even cooking.
- Bake the Meatballs: Bake in the preheated oven for 25 minutes or until the meatballs are golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove the meatballs from the oven and sprinkle with fresh mint or parsley for added freshness and color.
- Serving Suggestions: Serve the meatballs alongside pita bread, rice, or a fresh Greek salad to complete your Mediterranean meal.
Notes
- Ensure meatballs are cooked through to an internal temperature of 165°F (74°C) for food safety.
- Using panko breadcrumbs helps keep the meatballs light; regular breadcrumbs can be used but may alter texture.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a spicier version, add a pinch of red pepper flakes to the mixture.
