Description
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon olive oil (for cooking)
For the Lemon Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
Juice and zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh dill, chopped
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta cheese, parsley, minced garlic, oregano, salt, pepper, and egg. Form into small meatballs,
about 1-inch in size.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through
(about 8-10 minutes). Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the chickpeas, cumin, lemon juice, lemon zest, salt, black pepper, and chicken broth. Stir well and let simmer for 5 minutes until slightly thickened.
Return the meatballs to the skillet and toss gently to coat with the chickpea mixture.
Sprinkle with fresh dill and red pepper flakes (if using) before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, breadcrumbs, crumbled feta, chopped parsley, minced garlic, oregano, salt, pepper, and egg. Ensure the mixture is uniform for even cooking.
2. Form the Meatballs: With damp hands, roll the mixture into 1-inch balls. This size ensures they cook through quickly while staying juicy.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Cook meatballs in batches to avoid overcrowding, turning them gently to brown all sides, for 8-10 minutes total. Transfer to a plate.
4. Create the Lemon Chickpea Sauce: In the same skillet, add more oil and sauté garlic for 1 minute. Add chickpeas, cumin, lemon juice, zest, salt, pepper, and chicken broth. Simmer for 5 minutes, allowing the sauce to reduce slightly.
5. Combine and Finish: Gently return the meatballs to the skillet, coating them in the sauce. Heat through for 1-2 minutes. Finish with a sprinkle of fresh dill and optional red pepper flakes.
Serving Suggestions
Serve these meatballs and chickpeas directly from the skillet for a rustic presentation. They pair wonderfully with fluffy couscous, quinoa, or crusty bread to soak up the delicious lemony sauce. For a low-carb option, serve over a bed of fresh spinach or zucchini noodles. A simple side salad with cucumber and tomato balances the meal perfectly.
How-to Summary
Mix chicken, feta, and herbs to form meatballs. Pan-fry until golden. In the same pan, sauté garlic, add chickpeas, lemon, broth, and spices to create a quick sauce. Simmer, then return meatballs to the skillet to coat. Garnish with dill and serve.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent substitute and will yield a similar texture and flavor.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs or rolled oats pulsed into a coarse meal for the meatball binder.
Can I bake the meatballs instead of pan-frying? Yes. Bake on a parchment-lined sheet at 400°F (200°C) for 15-18 minutes, then add to the sauce.
Is there a dairy-free alternative to feta? Omit the feta and add 2 tablespoons of nutritional yeast or a dairy-free cheese alternative for a savory note.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of broth or water to refresh the sauce.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to tough, dense meatballs. Mix just until ingredients are combined.
- Crowding the Skillet: Cooking all meatballs at once steams them instead of browning. Always cook in batches.
- Using Canned Chickpea Liquid: Ensure chickpeas are thoroughly drained and rinsed to avoid a starchy, cloudy sauce.
- Skipping the Simmer: Letting the chickpea sauce simmer for the full 5 minutes is crucial for flavor development and proper thickening.
Conclusion
This recipe for Chicken Feta Meatballs with Lemon Chickpeas is a testament to how simple ingredients can create a deeply flavorful and satisfying meal in under 30 minutes. The juicy, herby meatballs paired with the bright, tangy chickpea sauce offer a perfect balance of protein and zest. It’s a versatile dish that’s sure to become a reliable favorite for busy weeknights or casual entertaining.
