Description
For the Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup crumbled feta cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
Zest and juice of 1 lemon
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta, egg, garlic, oregano, salt, and black pepper until well combined.
Form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
In the same skillet, add the olive oil for the chickpeas. Stir in the drained chickpeas, lemon zest, lemon juice, cumin, salt, and black pepper. Cook for 3-4
minutes until warmed through.
Remove from heat and stir in fresh parsley.
Serve the lemon chickpeas with the feta chicken meatballs on top.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 390 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, crumbled feta, egg, minced garlic, oregano, salt, and pepper. Use your hands or a fork to mix gently but thoroughly until all ingredients are evenly distributed. Avoid overmixing to keep the meatballs tender.
2. Form the Meatballs: With slightly damp hands, roll the mixture into small, uniform balls, about 1 inch in diameter. This ensures even cooking.
3. Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, ensuring they are not crowded. Cook for 8-10 minutes, turning them gently every few minutes to achieve an even, golden-brown crust on all sides and ensure they are cooked through. Transfer to a plate.
4. Prepare the Lemon Chickpeas: In the same skillet, add another tablespoon of olive oil. Add the drained chickpeas, lemon zest, lemon juice, cumin, salt, and pepper. Cook for 3-4 minutes, stirring frequently, until the chickpeas are heated through and have absorbed the lemony flavor.
5. Final Assembly: Remove the skillet from heat. Stir the fresh parsley into the chickpeas. To serve, plate the warm lemon chickpeas and top them with the cooked feta chicken meatballs.
Serving Suggestions
This dish is versatile and pairs beautifully with various sides. For a light meal, serve it over a bed of fresh spinach or arugula, which will wilt slightly from the warmth. To make it more substantial, consider serving with:
- Fluffy quinoa or couscous to soak up the lemony juices.
- Warm pita bread or crusty baguette.
- A simple side salad with a cucumber and tomato vinaigrette.
- A dollop of tzatziki or plain Greek yogurt for added creaminess.
How-to Summary
Combine chicken, feta, and seasonings to form meatballs. Pan-fry until golden and cooked through. In the same pan, sauté chickpeas with lemon zest, juice, and cumin. Finish with parsley and serve the chickpeas topped with the meatballs.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute and will work with the same cooking method and time.
How can I make this recipe gluten-free? Simply replace the breadcrumbs with a gluten-free alternative, such as gluten-free panko or almond flour.
Can I bake the meatballs instead of pan-frying? Absolutely. Bake them on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, turning halfway, until cooked through.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave.
Can I prepare the meatball mixture ahead of time? Yes, you can mix and shape the meatballs, then store them covered in the refrigerator for up to 24 hours before cooking.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can make the meatballs tough. Mix just until the ingredients are combined.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of creating a nice sear. Cook in batches if necessary.
- Using Cold Ingredients: For easier mixing and more tender meatballs, ensure your egg and ground chicken are not ice-cold straight from the fridge.
- Skipping the Resting Step: Letting the cooked meatballs rest for a few minutes before serving helps the juices redistribute.
Conclusion
This Feta Chicken Meatballs with Lemon Chickpeas recipe is a perfect weeknight solution, offering a fantastic balance of protein, flavor, and zest in under 30 minutes. The savory, herby meatballs paired with the bright, tangy chickpeas create a satisfying and healthy meal that feels anything but ordinary. With the provided tips and variations, you can easily adapt it to your taste and dietary needs. Give this simple yet impressive dish a try for a delicious dinner that is sure to become a regular in your rotation.
