Description
Greek Chicken Meatballs are tender, juicy, and packed with fresh herbs and feta cheese. Baked to golden perfection, these meatballs offer vibrant Mediterranean flavors and are served best with a refreshing homemade tzatziki yogurt dip. Perfect for lunch, snacks, or main courses, this recipe is easy to make and sure to be a crowd-pleaser.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup feta cheese, crumbled
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 scallion, finely chopped
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1 clove garlic, minced
- 1/2 cup panko bread crumbs (or almond flour for gluten-free)
Tzatziki Yogurt Dip
- 1 cup full fat Greek yogurt
- 1/2 cup grated cucumber (seedless)
- 1 small garlic clove, crushed
- 1/4 cup fresh dill, finely chopped
- 1 tsp fresh lemon juice
- 1 pinch sea salt
- 1 tbsp olive oil
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the meatballs.
- Mix Ingredients: In a large bowl, combine ground chicken, crumbled feta, egg, parsley, dill, scallion, lemon zest, sea salt, garlic, and panko bread crumbs. Mix thoroughly using your hands until all ingredients are evenly incorporated but do not overwork.
- Form Meatballs: Shape the mixture into golf ball-sized meatballs using your hands or a cookie scoop for uniformity. Place them in a single layer on a parchment-lined baking sheet.
- Bake Meatballs: Bake in the preheated oven for about 25 minutes, or until the meatballs are golden brown around the edges. Check for doneness with a meat thermometer aiming for an internal temperature of 160°F (71°C).
- Cool Slightly: Remove the meatballs from the oven and let them cool slightly to retain juiciness and enhance flavor.
- Prepare Tzatziki Dip: Grate the seedless cucumber and squeeze out excess liquid using your palm. In a bowl, combine grated cucumber, Greek yogurt, crushed garlic, chopped dill, lemon juice, sea salt, and olive oil. Stir well to mix all flavors.
- Serve: Serve the warm meatballs alongside the tzatziki dip. These can also be enjoyed plain or with additional Greek-inspired accompaniments.
Notes
- Nutrition facts include the yogurt dip.
- The recipe yields 12 mini meatballs; doubling or tripling is common as they’re very popular.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Serving suggestions include Greek salad skewers, pita pocket sandwiches, quinoa or rice bowls, gyros, or Mediterranean platters with olives and hummus.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Category: Lunch, Main Course, Snack
- Method: Baking
- Cuisine: Greek
