Mediterranean Chicken Meatballs with Feta and Lemon
By Samira Cole
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Mix the chicken only until combined․ Overmixing ground chicken can make meatballs dense․ Avoid overmixing when preparing meatballs․ Panko breadcrumbs and egg hold moisture in the centers of these Mediterranean chicken meatballs․ Feta cheese and lemon and herb seasonings give these meatballs a salty‚ tangy taste․
I cook 1․5-inch meatballs by oiling my hands and using a cookie scoop to create 18 to 20 uniform meatballs that cook in similar amounts of time․ Uniform meatballs help prevent overcooking of smaller meatballs and undercooking of larger meatballs․ For ease of cooking and testing‚ I bake meatballs on parchment paper at 400°F (200°C) and use a thermometer to check for doneness․
To brown meatballs‚ heat olive oil in a large pan over medium-high heat until the meatballs are not overlapping in the pan․ Overlapping meatballs will release liquid and not brown․ Brown meatballs‚ turning occasionally‚ for 8 to 10 minutes․ Leave meatballs in the pan until they release if they will not turn․
I'll choose 93/7 ground chicken to keep the dish moist (this fat content is higher than other types of ground chicken)․ Suitable side dishes for the chicken include tzatziki‚ orzo‚ quinoa‚ and a hot pita loaded with lettuce and tomatoes․ Greek salad and sweet‚ maple-glazed carrots are good dinner accompaniments for the chicken dishes․
Why you'll love this recipe
- Gentle stirring keeps the chicken from toughening during cooking․
- A small cookie scoop produces 18 to 20 meatballs of equal size that cook at the same rate․
- Bake the whole batch on parchment paper at 400°F (200°C) instead of using a skillet․
- Pan-frying at medium-high heat can cause browning on the outside of meatballs if there is room around the meatballs in the pan․
- A thermometer gives you a specific target temperature for cooking: 165°F (74°C) in the center of the food․
- Feta makes the meatballs salty․
Ingredients
- •1 lb ground chicken
- •½ cup panko breadcrumbs
- •¼ cup feta cheese (crumbled)
- •¼ cup red onion (finely chopped)
- •2 tablespoons fresh dill (chopped)
- •2 tablespoons fresh parsley (chopped)
- •1 large egg (lightly beaten)
- •2 cloves garlic (minced)
- •1 teaspoon dried oregano
- •1 lemon zest (zest of 1 lemon)
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 tablespoon olive oil (for cooking)
- •1 cup plain Greek yogurt (optional tzatziki sauce)
- •½ cup cucumber (grated and squeezed dry, optional tzatziki sauce)
- •1 tablespoon lemon juice (optional tzatziki sauce)
- •1 tablespoon fresh dill (chopped, optional tzatziki sauce)
- •1 clove garlic (minced, optional tzatziki sauce)
- •salt (to taste, optional tzatziki sauce)
- •black pepper (to taste, optional tzatziki sauce)
Instructions
- 1
Add the ground chicken, panko, feta, red onion, dill, parsley, egg, garlic, oregano, lemon zest, salt, and black pepper to a large bowl. Mix gently with your hands only until combined.
- 2
Lightly oil your hands and roll the mixture into 1.5-inch meatballs, making about 18 to 20.
- 3
For baking, heat the oven to 400°F (200°C). Put the meatballs on a parchment-lined baking sheet and bake for 15 to 20 minutes, until browned and the center reaches 165°F (74°C).
- 4
For pan-frying, heat the olive oil in a large skillet over medium-high heat. Cook the meatballs for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through.
FAQ
Nutrition (per serving)
Calories
310
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
