Greek Chicken Meatballs (Print Version)
# Ingredients:
→ Building the Meatballs
01 -
1/2 cup panko breadcrumbs
02 -
1 large egg, whisked lightly
03 -
1 pound ground chicken (avoid extra lean for a better texture)
→ Flavor Add-Ons
04 -
1/4 cup oil-packed sun-dried tomatoes, finely chopped and drained
05 -
1/2 cup crumbled feta cheese
06 -
1/4 cup red onion, finely minced
→ Seasonings
07 -
2 tablespoons olive oil (extra virgin preferred)
08 -
1/4 teaspoon dried dill
09 -
1/4 teaspoon dried oregano
10 -
1/2 teaspoon sea salt
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon ground black pepper
→ Toppings and Dips
13 -
Optional: 1 tablespoon fresh chopped mint for garnish
14 -
Homemade tzatziki dipping sauce
# Instructions:
01 -
Turn your oven on to 400°F (200°C) and stick a rack in the center position. Cover a baking sheet with parchment paper for easier cleanup and to stop sticking.
02 -
Toss ground chicken, whisked egg, breadcrumbs, feta crumbles, red onion bits, chopped sun-dried tomatoes, and the spices (garlic powder, dill, oregano, salt, and pepper) into a big mixing bowl. Don’t forget the olive oil!
03 -
With clean hands, carefully blend everything until it looks even. Don’t overdo it—stir just enough so all the pieces stick together nicely. Over-mixing can make the texture less tender.
04 -
Dampen your hands to stop the mixture from clinging, then roll the meat mixture into 15 balls, each about the size of a golf ball (1 1/2 inches). Place them neatly on the baking sheet, spaced slightly apart.
05 -
Put the sheet into your preheated oven and cook for 25-30 minutes. Watch until the meatballs turn a pretty golden-brown color and hit 165°F (74°C) inside when you check with a thermometer.
06 -
Take the meatballs out and let them chill for 2-3 minutes. It’ll help keep them juicy. Move them to a plate, sprinkle fresh mint on top if you like, and serve with tzatziki for dipping.
# Notes:
01 -
To freeze extras, lay cooked meatballs flat on a tray until firm, then stick them into a freezer bag. Keeps well for 3 months.
02 -
Pair the meatballs with Greek salad, soft pita, and creamy hummus for a full spread with tzatziki on the side.
03 -
If you like more heat, throw in a pinch of crushed red pepper flakes or some minced jalapeño.