Description
These Mediterranean Chicken Meatballs are what dinner dreams are made of – juicy, herb-packed bites of heaven that’ll have everyone asking for seconds before they’ve finished firsts.
Ingredients
Scale
- 1½ pounds (680g) ground chicken
- ⅓ cup (30g) panko breadcrumbs
- 1 large egg, lightly beaten
- 3 garlic cloves, finely minced
- ¼ cup (15g) fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ cup (75g) crumbled feta cheese
- ¼ cup (40g) finely diced red onion
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- Chill a mixing bowl in the refrigerator for 5 minutes, then combine ground chicken, breadcrumbs, egg, garlic, herbs, lemon zest, lemon juice, feta, red onion, salt, and pepper in the bowl.
- Gently fold the mixture together with your hands until just combined, being careful not to overmix.
- With lightly oiled hands, form mixture into 1½-inch meatballs (about 20-24 total) and place on a parchment-lined baking sheet. Refrigerate for 15 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half the meatballs and cook for 3-4 minutes without moving to form a golden crust.
- Turn meatballs and continue cooking, turning occasionally, until golden brown all over and cooked to 165°F (74°C) internally, about 10-12 minutes total.
- Transfer first batch to a paper towel-lined plate, add remaining tablespoon of oil, and cook second batch following the same process.