Mediterranean Chicken Meatballs

These Mediterranean chicken meatballs are loaded with fresh herbs and briny feta and can be cooked in a skillet or in the oven for a fast weeknight meal or easy appetizer.

Course Main Course

Cuisine Mediterranean

Keyword Mediterranean chicken meatballs

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 321kcal

Ingredients

1 pound ground chicken
½ cup panko bread crumbs
½ cup crumbled feta cheese , about 2 ounces
1 egg , lightly beaten
2 garlic cloves , pressed or minced
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
1 tablespoon canola oil , if pan-frying
1 tablespoon butter , if pan-frying
tzatziki or cucumber dill sauce , for serving

Instructions

Combine the ingredients. In a large bowl, combine 1 pound ground chicken, ½ cup panko, ½ cup crumbled feta cheese, 1 lightly beaten egg, 2 pressed garlic cloves, 2 tablespoons chopped red onion, 2 tablespoons finely chopped fresh dill, 2 tablespoons finely chopped fresh mint, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon red pepper flakes.
Dampen your hands with water and gently knead the ingredients together until blended.  Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, or up to overnight.
Form the meatballs. Use a small scoop (4 cm) to form meatballs into 1 ½-inch balls and place on a cutting board. Dampen your hands, and lightly shape and roll the meatballs between your palms, then place on a baking sheet or cutting board. If baking the meatballs, evenly space them on a rimmed baking sheet lined with foil.
To fry the meatballs: Heat 1 tablespoon canola oil with 1 tablespoon butter in a large, non-stick skillet over medium until the butter melts. Place half of the meatballs in the skillet and cook, gently turning the meatballs every 1 ½ - 2 minutes so they slowly brown on all sides, about 15 minutes total.
To bake the meatballs: Preheat the oven to 425°F. Spritz the meatballs with cooking spray or olive oil to encourage browning. Bake until no longer pink inside, about 15 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven.
Serve and enjoy! Serve immediately or at room temperature with Greek salad, lemon rice or orzo, with tzatziki or cucumber dill sauce for dipping.

Notes

To store: Let the meatballs cool before storing airtight in the fridge. They'll last up to 5 days.

To freeze: Baked meatballs can be frozen in a zip-top freezer bag for 3 months. You can also shape the meatballs, then freeze in a single layer on a parchment-lined baking tray to harden (about 1 hour) before transferring to a zip-top freezer bag. When ready to cook, thaw overnight and proceed with the recipe as instructed.

Nutrition