Description
These Mediterranean Chicken Meatballs are bursting with fresh herbs, sun-dried tomatoes, and feta cheese, creating a deliciously tender and flavorful bite. Paired with a creamy homemade tzatziki sauce, they make the perfect appetizer, wrap, or main course!
Ingredients
- 1 lb ground chicken (preferably thigh meat)
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
- 1 cup Greek yogurt
- 1/2 cup cucumber, grated and drained
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, breadcrumbs, and egg. Mix lightly. Add garlic, red onion, parsley, mint, feta, and sun-dried tomatoes. Sprinkle in cumin, coriander, oregano, salt, and black pepper. Gently mix until all ingredients are incorporated without overworking the mixture.
- Shape the Meatballs: Wet your hands slightly and form the mixture into 1 to 1.5-inch meatballs (about 20-24 meatballs). Place them on a parchment-lined baking sheet.
- Cook the Meatballs:
- Pan-frying: Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 4-5 minutes per side until golden brown and fully cooked.
- Baking: Preheat oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake for 15-20 minutes until golden and cooked through.
- Make the Tzatziki Sauce: Grate cucumber and squeeze out excess moisture. In a bowl, mix Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir well and adjust seasoning as needed.
- Serve and Enjoy: Serve meatballs with tzatziki sauce on the side, or assemble in pita wraps with fresh vegetables.
Notes
- To keep meatballs juicy, avoid overmixing the meat.
- These meatballs can be stored in the refrigerator for up to 3 days or frozen for later use.
- Serve with a side of rice, couscous, or a fresh Mediterranean salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying or Baking
- Cuisine: Mediterranean