Description
Mediterranean Chicken Meatballs
Mediterranean cuisine is known for its fresh, healthy flavors, and these chicken meatballs are no exception. Packed with herbs, spices, feta cheese, and sun-dried tomatoes, these meatballs are perfect for a weeknight dinner or as an appetizer for your next gathering. Enjoy them with creamy tzatziki sauce, warm pita bread, or over a bed of fluffy couscous for a true Mediterranean experience.
1 lb ground chicken
1/2 cup breadcrumbs
1 egg
3 cloves garlic, minced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
1/4 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Directions:
1. Combine all meatball ingredients.
2. Form into 20-24 meatballs.
3. Cook in skillet or bake at 400°F for 15-20 mins.
Prep Time: 30 mins
Kcal: 60 per meatball
Step-by-Step Guide
1. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, chopped red onion, parsley, mint, crumbled feta, and chopped sun-dried tomatoes.
2. Sprinkle the cumin, coriander, oregano, salt, and black pepper over the mixture. Using your hands, gently mix until all ingredients are just combined. Avoid overmixing, as this can make the meatballs tough.
3. Cover the bowl and refrigerate the mixture for 15-20 minutes. This chills the fat, making the meatballs easier to form and helping them hold their shape during cooking.
4. Remove the mixture from the fridge. Using damp hands, portion and roll the mixture into 20-24 evenly sized meatballs, about 1 to 1.5 inches in diameter.
5. To Cook: Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer, working in batches if needed. Cook for 8-10 minutes, turning frequently, until golden brown and cooked through (internal temperature of 165°F). Alternatively, to Bake: Preheat oven to 400°F. Place meatballs on a parchment-lined baking sheet, drizzle with olive oil, and bake for 15-20 minutes until golden and cooked through.
Serving Suggestions
These versatile meatballs can anchor various meals. For a classic plate, serve them with warm pita bread, a generous dollop of tzatziki, and a simple Greek salad. For a hearty bowl, place them over a bed of fluffy couscous, quinoa, or lemon-herb orzo, drizzled with the pan juices. As an appetizer, skewer them with a toothpick alongside olives and roasted red pepper strips. They also make a fantastic filling for a pita or flatbread wrap with lettuce, tomato, and a garlic-yogurt sauce.
How-to Summary
Combine ground chicken with herbs, feta, sun-dried tomatoes, and spices. Chill the mixture, then form into 1-inch meatballs. Pan-fry in olive oil for 8-10 minutes or bake at 400°F for 15-20 minutes until golden brown and cooked through. Serve with your chosen Mediterranean sides.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute with a similar fat content and flavor profile.
Can I make these meatballs ahead of time? Absolutely. You can form the raw meatballs and store them covered in the refrigerator for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
My meatballs are falling apart. What went wrong? This is often due to insufficient binder or not chilling the mixture. Ensure you’ve used the full amount of breadcrumbs and egg, and always chill the mix before forming.
Can I bake instead of pan-fry? Yes, baking is a healthier, hands-off method. Bake at 400°F on a lined sheet for 15-20 minutes, flipping halfway for even browning.
What’s a good dairy-free alternative to feta? For a similar salty, tangy punch, use dairy-free feta or add 2 tablespoons of nutritional yeast and a handful of chopped Kalamata olives to the mixture.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to dense, rubbery meatballs. Mix just until ingredients are combined.
- Skipping the Chill Time: Chilling firms up the fat, preventing the meatballs from spreading and falling apart in the pan.
- Using Dry Breadcrumbs: While the recipe calls for them, for a more tender result, consider using fresh breadcrumbs or soaking dry ones in a tablespoon of milk for 5 minutes before adding.
- Crowding the Pan: When pan-frying, leave space between meatballs to allow for proper browning and steaming. Cook in batches if necessary.
Conclusion
These Mediterranean Chicken Meatballs are a flavorful and healthy twist on a classic dish. By combining fresh herbs, tangy feta, and savory spices, you create a meal that is both satisfying and nutritious. Following the detailed steps and avoiding common pitfalls ensures perfect, juicy meatballs every time. They are incredibly adaptable, fitting seamlessly into quick dinners, meal prep, or party platters. Give this recipe a try to bring a taste of the sunny Mediterranean to your table.