Description
1 lb ground chicken
½ cup breadcrumbs (use gluten-free if needed)
¼ cup crumbled feta cheese
1 egg
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
Zest of 1 lemon
Juice of ½ lemon
Directions:
In a large bowl, combine ground chicken, breadcrumbs, feta cheese, egg, parsley, dill, garlic, oregano, salt, black pepper, and lemon zest. Mix until well
combined.
Using your hands or a small scoop, form the mixture into meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Squeeze fresh lemon juice over the meatballs before serving.
Serve with tzatziki, a side salad, or over rice. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 210 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Mixture: In a large mixing bowl, add the ground chicken, breadcrumbs, crumbled feta cheese, egg, chopped parsley, chopped dill, minced garlic, dried oregano, salt, black pepper, and lemon zest. Use your hands or a spatula to mix everything until just combined. Avoid overmixing, as this can make the meatballs dense.
2. Form the Meatballs: Lightly dampen your hands with water to prevent sticking. Scoop out about a tablespoon of the mixture and roll it gently between your palms to form a 1-inch diameter ball. Place the formed meatballs on a plate or baking sheet.
3. Cook to Perfection: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not crowded. Cook for 8-10 minutes, turning them every few minutes with tongs or a spoon to ensure even browning on all sides and that they are cooked through (internal temperature of 165°F).
4. Finish and Serve: Remove the skillet from heat. Immediately squeeze the fresh lemon juice over the hot meatballs, allowing the juice to sizzle and be absorbed. Transfer to a serving platter.
Serving Suggestions
These versatile Greek chicken meatballs can anchor a variety of meals. For a classic approach, serve them with a generous dollop of cool tzatziki sauce. They are excellent over a bed of fluffy rice, quinoa, or orzo pasta. For a lighter meal, pair them with a crisp Greek salad or roasted vegetables like zucchini and bell peppers. They also make a fantastic appetizer or party food when served with pita bread and a side of hummus.
How-to Summary
Combine ground chicken, breadcrumbs, feta, egg, herbs, garlic, and lemon zest. Gently mix and form into 1-inch balls. Pan-fry in olive oil over medium heat for 8-10 minutes until golden and cooked through. Finish with a squeeze of fresh lemon juice before serving.
Frequently Asked Questions
Can I bake these meatballs instead of pan-frying? Yes. Preheat your oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet, lightly drizzle with oil, and bake for 15-20 minutes, turning halfway, until cooked through.
How can I make sure my meatballs don’t fall apart? The egg and breadcrumbs are key binders. Ensure your mixture is well-combined but not overworked. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is a perfect 1:1 substitute and will yield a similar, delicious result.
How should I store and reheat leftovers? Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, in the microwave, or in a 350°F oven until warmed through.
Are these meatballs freezer-friendly? They freeze very well. After cooking and cooling, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They can be frozen for up to 3 months. Reheat from frozen in the oven or sauce.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to tough, rubbery meatballs. Mix until ingredients are just incorporated.
- Using Cold Meat Straight from the Fridge: Letting the ground chicken sit out for 10-15 minutes before mixing makes it easier to handle and blend.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of creating a beautiful sear. Cook in batches if necessary.
- Constantly Moving Them: Let the meatballs develop a crust before turning. Frequent poking and rolling can cause them to break.
- Skipping the Lemon Finish: The fresh lemon juice at the end is not just garnish; it brightens all the flavors and is essential for an authentic taste.
Conclusion
These Greek Chicken Meatballs are a testament to how simple ingredients can create an extraordinary meal. In just 20 minutes, you get juicy, flavorful meatballs packed with Mediterranean herbs and tangy feta, finished with a bright lemon kiss. They are a reliable, family-friendly recipe that is perfect for busy weeknights yet impressive enough for guests. Mastering the simple techniques and avoiding common pitfalls will ensure perfect results every time. Give this recipe a try and enjoy a delicious, wholesome taste of Greece at your own table.