Description
These Mediterranean Chicken Meatballs burst with flavor from fresh herbs and feta. They’re quick to prepare and perfect for a healthy weeknight dinner or a satisfying comfort meal!
Ingredients
Scale
- 1 pound ground chicken
- ½ cup panko bread crumbs
- ½ cup crumbled feta cheese, about 2 ounces
- 1 egg, lightly beaten
- 2 garlic cloves, pressed or minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon canola oil, if pan-frying
- 1 tablespoon butter, if pan-frying
- tzatziki or cucumber dill sauce, for serving
Instructions
- In a large bowl, combine ground chicken, panko, crumbled feta, egg, garlic, red onion, dill, mint, oregano, salt, and red pepper flakes.
- Dampen your hands with water and gently knead the mixture until blended. Cover and refrigerate for at least 15 minutes or overnight.
- If frying: Heat canola oil and butter in a non-stick skillet. Form meatballs into 1 ½-inch balls and place them in the skillet.
- Cook meatballs, gently turning every 1 ½ – 2 minutes until browned, about 15 minutes total.
- If baking: Preheat the oven to 425°F. Place meatballs on a lined baking sheet and spritz with cooking spray.
- Bake until no longer pink, about 15 minutes, then broil for another 5 minutes for crispiness.
- Serve warm with tzatziki or cucumber dill sauce.
Notes
Dampening your hands makes it easier to shape the meatballs without sticking.
For a healthier option, choose to bake the meatballs instead of frying.
These meatballs can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 meatball
- Calories: 192
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg