Description
Juicy Greek chicken meatballs bursting with lemon, herbs, and feta cheese. Skip the takeout and make these Mediterranean flavor bombs tonight.
Ingredients
Scale
- 1 lb (454g) ground chicken (preferably thigh meat)
- 1/4 cup (25g) panko breadcrumbs
- 1/4 cup (25g) crumbled feta cheese
- 2 tablespoons (30ml) olive oil, plus more for cooking
- 2 cloves garlic, finely minced
- 1 large egg, lightly beaten
- 2 tablespoons (8g) fresh dill, chopped
- 2 tablespoons (8g) fresh parsley, chopped
- 1 tablespoon (3g) fresh mint, chopped (optional)
- 1 teaspoon (5g) dried oregano
- 1 lemon, zested (about 1 tablespoon)
- 1 tablespoon (15ml) lemon juice
- 1/2 medium red onion, finely diced (about 1/2 cup)
- 1 teaspoon (6g) kosher salt
- 1/2 teaspoon (1g) freshly ground black pepper
- 1/4 teaspoon (0.5g) red pepper flakes (optional)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, feta, garlic, egg, herbs, lemon zest, lemon juice, red onion, and seasonings. Mix gently with your hands until just combined.
- Cover the bowl and refrigerate the mixture for at least 30 minutes to allow flavors to meld and make the mixture easier to handle.
- With slightly damp hands, form the mixture into 1.5-inch meatballs (about 2 tablespoons each) and place on a parchment-lined baking sheet.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add meatballs in a single layer (working in batches if needed) and cook for 2-3 minutes undisturbed.
- Gently turn the meatballs and continue cooking, turning occasionally, until browned on all sides and internal temperature reaches 165°F (74°C), about 8-10 minutes total.
- Transfer cooked meatballs to a paper towel-lined plate and let rest for 3-5 minutes before serving.
- Serve with tzatziki sauce, lemon wedges, and a sprinkle of fresh herbs.