Mediterranean Chicken Meatballs Recipe

Ash Tyrrell

Mediterranean Chicken Meatballs Recipe

I recently tried making Mediterranean chicken meatballs, 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.

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Prep Time 5

Cook Time 25

Ingredients Method Notes

Ingredients

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.

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.