Name: Mediterranean Chicken Meatballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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

Description

These Mediterranean Chicken Meatballs are packed with flavor from fresh herbs and feta cheese. Perfect for a quick dinner or a healthy meal, these meatballs are easy to prepare and absolutely delicious!

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

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Instructions

In a large bowl, combine the ground chicken, panko bread crumbs, crumbled feta cheese, lightly beaten egg, pressed garlic cloves, chopped red onion, fresh dill, fresh mint, dried oregano, kosher salt, and red pepper flakes.
Dampen your hands with water and gently knead the mixture until it's well blended. Cover and refrigerate for at least 15 minutes to allow the breadcrumbs to soften, or overnight.
Use a small scoop to form the mixture into 1 ½-inch meatballs and place them on a cutting board. Dampen hands again to shape and roll the meatballs.
To pan-fry, heat canola oil and butter in a non-stick skillet over medium heat. Cook half of the meatballs, gently turning every 1 ½ – 2 minutes, until browned on all sides, about 15 minutes.
To bake, preheat the oven to 425°F, spritz meatballs with cooking spray, and bake until cooked through, about 15 minutes. Broil for an additional 5 minutes for a crispy crust.
Serve the meatballs with Greek salad, lemon rice or orzo, and dipping sauce.

Notes

For extra flavor, let the meatball mixture chill overnight.
These meatballs freeze well, so make a double batch and store some for later!
Serve with fresh lemon wedges for an added zest.

Nutrition

Serving Size: 1 meatball
Calories: 210
Sugar: 1g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 20g
Cholesterol: 75mg