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Greek Chicken Meatballs Recipe

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4.3 from 38 reviews

These Greek chicken meatballs are tender, savory, and packed with feta, garlic, oregano, parsley, and dill. They bake in the oven and finish under the broiler for a lightly browned exterior—perfect with rice, salad, or tzatziki.

Ingredients

For the Meatballs

  • 1 pound ground chicken
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 large egg
  • 1/4 cup feta cheese
  • 1/3 cup panko bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Baking Sheet

  • Aluminum foil, enough to line the baking sheet

Instructions

  1. Prepare the oven and baking sheet.

    Line a baking sheet with aluminum foil and preheat the oven to 375°F.

  2. Mix the meatball ingredients.

    Add the ground chicken, red onion, garlic, oregano, egg, feta, panko, parsley, dill, salt, and pepper to a large mixing bowl. Gently combine with your hands just until the ingredients are mixed; avoid overworking the mixture.

  3. Shape the meatballs.

    Form the mixture into golf ball-sized meatballs and arrange them on the lined baking sheet. You should get about 14 to 16 meatballs. Keep them as uniform in size as possible so they cook evenly.

  4. Bake and broil.

    Bake for 15 to 18 minutes, or until the meatballs are nearly cooked through. Switch the broiler to high and broil for 1 to 2 minutes to brown the tops, watching closely to prevent burning. Serve with rice, salad, or tzatziki sauce.

Notes

  • Mix the ingredients gently and stop as soon as they are combined to help keep the meatballs tender.
  • Make the meatballs a consistent size so they bake evenly.
  • Broilers vary, so keep a close eye on the meatballs during the final browning step.
  • For food safety, cook ground chicken to an internal temperature of 165°F.
  • Serve with rice, salad, or tzatziki sauce.

Find it online: https://recipethrive.com/greek-chicken-meatballs-recipe/