I recently tried making Mediterranean chicken meatballs Recipe, and wow—what a game-changer! From the first bite, I was hooked on the burst of flavors from feta, sun-dried tomatoes, and herbs. I love how simple this recipe is, yet it feels fancy enough for guests. Plus, it’s perfect for weeknight dinners or meal prep.
If you enjoy protein-packed, flavorful dishes like this, you might also like the Asian Chicken Salad Recipe for a lighter, refreshing option. I can’t wait to share exactly how I make them so you can enjoy them too!
Ingredients for Mediterranean Chicken Meatballs
Here’s what I used to make these juicy, flavorful meatballs. I like to choose the freshest ingredients I can find—it really makes a difference in taste.
- 1 pound ground chicken – I find fresh chicken keeps the meatballs tender and moist.
- ½ cup panko breadcrumbs – Provides a light, airy texture; avoid regular bread crumbs if you want fluffier meatballs.
- 1 large egg – Acts as a binder to hold the meatballs together perfectly.
- ½ cup crumbled feta – Freshly crumbled feta gives a tangy kick; pre-packaged blocks sometimes have added moisture.
- ¼ cup finely diced red onions – I love red onions for their mild sweetness, but shallots work too.
- ¼ cup finely diced sun-dried tomatoes – Adds a chewy, tangy punch; skip if you’re not a fan or try pesto as a substitute.
- ¼ teaspoon dried dill – Gives a subtle Mediterranean flavor; I usually double it if I’m feeling bold.
- ¼ teaspoon dried oregano – Essential for that herby aroma; fresh oregano works as well.
- ¼ teaspoon garlic powder – Makes seasoning effortless; I finely mince fresh garlic if I don’t have powder.
- 1 teaspoon olive oil – Keeps the meatballs moist and adds richness.
- Fresh mint (optional) – A lovely garnish to brighten the dish; parsley is a great alternative.
Note: Several. For more delicious chicken-based dishes with bold flavors, check out this Costco Chicken Salad Recipe for an easy, creamy option you can prep ahead.
Variations
I love experimenting with this recipe, and here are some ideas I’ve tried:
- Swap chicken for ground turkey, beef, or lamb. I reduce the oil slightly for beef or lamb to prevent greasiness.
- Use gluten-free breadcrumbs or almond meal to make it paleo-friendly.
- Replace feta with dairy-free cheese for a vegan twist.
- Mix in extra herbs like basil or parsley to elevate the flavor profile.
Cooking Time
I like knowing exactly how long this recipe takes. Here’s a breakdown:
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
A few simple tools make this recipe a breeze:
- Large mixing bowl – For combining all ingredients evenly.
- Baking sheet – For even cooking; I line it with parchment paper to prevent sticking.
- Measuring cups and spoons – Ensures accurate seasoning and balance.
- Small knife and cutting board – To finely dice onions and sun-dried tomatoes.
How to Make Mediterranean Chicken Meatballs
Making these meatballs is straightforward, even for beginners. Here’s my step-by-step guide.
Step 1: Preheat the Oven
First, I preheat my oven to 400°F (200°C). This ensures the meatballs cook evenly from the start. While it warms, I prepare my ingredients for mixing.
Step 2: Mix Ingredients
I grab a large mixing bowl and combine ground chicken, panko, egg, feta, red onions, sun-dried tomatoes, olive oil, and herbs. I usually use my hands to mix everything evenly—it gives me a better feel for consistency than a spoon does.
Step 3: Shape the Meatballs
Next, I scoop small amounts of the mixture and roll them into golf ball-sized meatballs. I like making around 15 for a single batch. Lining them evenly on a parchment-lined baking sheet helps them cook perfectly on all sides.
Step 4: Bake
I bake the meatballs in the oven for 25 minutes. They come out golden, juicy, and full of flavor. I always let them rest for a few minutes before serving—it helps the juices settle.
Step 5: Garnish and Serve
Finally, I sprinkle fresh mint on top for a pop of color and freshness. These meatballs are ready to enjoy on their own or with your favorite Mediterranean sides.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks make a big difference:
- I always use fresh feta and finely diced sun-dried tomatoes for the best texture.
- Mixing with hands ensures even distribution of herbs and cheese.
- Letting meatballs rest after baking keeps them moist.
- For extra flavor, I sometimes add a tiny splash of lemon juice to the mix.
How to Serve Mediterranean Chicken Meatballs
These meatballs are versatile and pair well with many dishes. I love:
- Serving them on a bed of fluffy couscous or rice.
- Wrapping them in warm pita with tzatziki and fresh veggies.
- Adding them on top of salads for a protein-packed twist.
- Garnishing with fresh mint or parsley for a visually stunning plate.
Nutritional Information
Here’s a quick look at what you’re getting in each serving:
- Calories: ~220 per 3-4 meatballs
- Protein: 20g – Great for a satisfying meal.
- Carbohydrates: 6g – Mostly from panko breadcrumbs and veggies.
- Fat: 12g – Mainly from feta and olive oil, giving richness without heaviness.
Make Ahead and Storage
Planning ahead? These meatballs are perfect for prepping:
- Refrigeration: Store in an airtight container for up to 3-4 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Microwave for 30-60 seconds or bake at 375°F for 10 minutes until warmed through.
Why You’ll Love This Recipe
There are plenty of reasons to make these meatballs:
- Quick and easy: Ready in just 30 minutes, perfect for busy nights.
- Flavorful and moist: Feta and olive oil keep them tender and full of Mediterranean flavor.
- Versatile: Serve with rice, pita, or salad for multiple meal options.
- Meal prep-friendly: Freezes well and reheats beautifully.
- Customizable: Easy to swap ingredients for dietary preferences or extra flavor.
These Mediterranean chicken meatballs are a simple, tasty, and versatile dish that I make over and over. I love sharing them because they’re as beautiful as they are delicious!
Mediterranean Chicken Meatballs Recipe
Ingredients
Method
- First, I preheat my oven to 400°F (200°C). This ensures the meatballs cook evenly from the start. While it warms, I prepare my ingredients for mixing.
- I grab a large mixing bowl and combine ground chicken, panko, egg, feta, red onions, sun-dried tomatoes, olive oil, and herbs. I usually use my hands to mix everything evenly—it gives me a better feel for consistency than a spoon does.
- Next, I scoop small amounts of the mixture and roll them into golf ball-sized meatballs. I like making around 15 for a single batch. Lining them evenly on a parchment-lined baking sheet helps them cook perfectly on all sides.
- I bake the meatballs in the oven for 25 minutes. They come out golden, juicy, and full of flavor. I always let them rest for a few minutes before serving—it helps the juices settle.
- Finally, I sprinkle fresh mint on top for a pop of color and freshness. These meatballs are ready to enjoy on their own or with your favorite Mediterranean sides.
Notes
- I always use fresh feta and finely diced sun-dried tomatoes for the best texture.
- Mixing with hands ensures even distribution of herbs and cheese.
- Letting meatballs rest after baking keeps them moist.
- For extra flavor, I sometimes add a tiny splash of lemon juice to the mix.
