Get ready to transform your weeknight dinners with these unbelievably juicy and flavorful Mediterranean Chicken Meatballs. Packed with fresh herbs, zesty lemon, and savory feta cheese, this recipe delivers a taste of the sunny Mediterranean in every single bite. They are surprisingly easy to make, perfect for meal prep, and guaranteed to become a new family favorite. Forget dry, bland meatballs; this is the only recipe you’ll ever need.
We’re using simple, fresh ingredients to create meatballs that are tender on the inside with a perfectly golden-brown crust. Whether you serve them in a bowl, with pasta, or tucked into a warm pita, these meatballs are a healthy and satisfying choice for any occasion.
Why You’ll Love These Mediterranean Chicken Meatballs
If you’re looking for a recipe that’s both healthy and delicious, you’ve found it. These Mediterranean Chicken Meatballs are a game-changer for quick and wholesome meals.
- Incredibly Flavorful: A vibrant mix of dill, parsley, oregano, lemon, and garlic infuses every meatball with classic Mediterranean taste.
- Super Juicy: We use a specific technique and combination of ingredients to ensure these ground chicken meatballs are never dry.
- Quick & Easy: From start to finish, this recipe comes together in under 40 minutes, making it perfect for busy weeknights.
- Versatile Serving Options: These meatballs are incredibly versatile. Serve them as an appetizer, a main course with your favorite sides, or as part of a delicious Mediterranean bowl.
- Meal-Prep Friendly: Make a double batch! They store beautifully in the fridge or freezer for easy meals later on.
Ingredients You’ll Need
This recipe relies on fresh, simple ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Chicken Meatballs:
- Ground Chicken: 1 lb of ground chicken is the lean, healthy base.
- Panko Breadcrumbs: ½ cup of Panko helps bind the meatballs and keeps them tender.
- Feta Cheese: ⅓ cup of crumbled feta cheese adds a salty, briny flavor.
- Red Onion: ¼ cup of finely minced red onion provides a sharp, aromatic bite.
- Fresh Herbs: 2 tablespoons each of freshly chopped parsley and dill.
- Garlic: 2 cloves, minced.
- Lemon: 1 tablespoon of fresh lemon juice and 1 teaspoon of zest brightens everything up.
- Egg: 1 large egg acts as a binder.
- Seasoning: 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Olive Oil: For pan-searing the meatballs.
For the Optional Tzatziki Sauce:
- Greek Yogurt: 1 cup, plain whole milk yogurt is best.
- Cucumber: ½ cup, grated and squeezed dry.
- Lemon Juice: 1 tablespoon, fresh.
- Garlic: 1 clove, minced.
- Fresh Dill: 1 tablespoon, chopped.
Step-by-Step Instructions
Making these Mediterranean Chicken Meatballs is incredibly simple. Follow these steps for perfect results every time.
- Combine Ingredients: In a large bowl, gently mix the ground chicken, Panko breadcrumbs, crumbled feta, minced red onion, parsley, dill, garlic, lemon juice, lemon zest, egg, oregano, salt, and pepper. Be careful not to overmix, as this can make the meatballs tough.
- Form the Meatballs: Roll the mixture into approximately 1.5-inch meatballs. You should get about 18-20 meatballs.
- Sear the Meatballs: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan. Sear for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Finish Cooking: Reduce the heat to medium, cover the skillet, and cook for another 5-8 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
- Make the Tzatziki (Optional): While the meatballs cook, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and dill in a small bowl. Stir until well combined and season with a pinch of salt.
- Serve: Serve the warm meatballs immediately with the fresh tzatziki sauce for dipping.
Expert Tips for the Best Chicken Meatballs
Want to guarantee your meatballs are perfectly juicy and flavorful? Follow these simple but effective tips from our kitchen.
- Don’t Overmix: Mix the ingredients until just combined. Overworking the ground chicken will result in dense, tough meatballs.
- Use a Cookie Scoop: For uniformly sized meatballs that cook evenly, use a small cookie scoop to portion the mixture.
- Wet Your Hands: To prevent the mixture from sticking to your hands while rolling, lightly dampen them with water.
- Get a Good Sear: Don’t skip the searing step! It creates a delicious crust that locks in the juices and adds a ton of flavor. Much like our favorite roast chicken (coming soon), a golden-brown crust is key.
What to Serve with Mediterranean Chicken Meatballs
These versatile meatballs pair wonderfully with a variety of sides. Create a complete and satisfying meal with these easy ideas.
- With Grains: Serve over a bed of fluffy quinoa, couscous, or orzo.
- In a Bowl: Create a Mediterranean power bowl with lettuce, chopped tomatoes, cucumbers, Kalamata olives, and a drizzle of tzatziki.
- With a Salad: A simple Greek salad or a crisp cucumber and tomato salad makes a refreshing side.
- In a Pita: Stuff the meatballs into warm pita bread with lettuce, tomatoes, and a generous dollop of tzatziki for a delicious sandwich. The concept is similar to what we love in our sheet pan dinner.
Storage and Meal Prep Instructions
These Mediterranean Chicken Meatballs are perfect for making ahead. Store them properly to enjoy later.
- To Store: Let the meatballs cool completely and store them in an airtight container in the refrigerator for up to 4 days. Store the tzatziki sauce in a separate container.
- To Freeze (Cooked): Place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months.
- To Freeze (Uncooked): Form the meatballs and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can be cooked from frozen, just add a few extra minutes to the cooking time.
- To Reheat: Reheat the meatballs in a skillet over medium heat, in the oven at 350°F, or in the microwave until warmed through.
Frequently Asked Questions
Absolutely! To bake, place the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through and golden. You’ll miss the seared crust, but they will still be delicious.
Yes, they freeze beautifully. You can freeze them either cooked or uncooked. For best results, flash-freeze them on a baking sheet before transferring them to a freezer-safe bag. They can be stored for up to 3 months.
Yes, this recipe works well with ground turkey. You could also use ground beef or lamb for a richer flavor, though they would no longer be chicken meatballs.
The key to juicy chicken meatballs is to avoid overmixing the ingredients and not to overcook them. The inclusion of feta cheese and Panko breadcrumbs also adds moisture and tenderness. Searing them first helps lock in the juices.
They are incredibly versatile! Serve them over quinoa or rice, with a Greek salad, in a pita with tzatziki sauce, or as an appetizer with various dips.
These meatballs are inspired by Mediterranean flavors, using ingredients common in the region’s cuisine such as feta cheese, lemon, oregano, dill, and parsley. This combination creates a fresh, zesty, and savory flavor profile.
Mediterranean Chicken Meatballs Recipe
Mediterranean Chicken Meatballs (The Best, Juiciest Recipe!)
Ingredients
Equipment
Instructions
- In a large bowl, gently mix the ground chicken, Panko breadcrumbs, crumbled feta, minced red onion, parsley, dill, garlic, lemon juice, lemon zest, egg, oregano, salt, and pepper. Be careful not to overmix.
- Roll the mixture into approximately 1.5-inch meatballs. You should get about 18-20 meatballs.
- Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan. Sear for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Reduce the heat to medium, cover the skillet, and cook for another 5-8 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
- While the meatballs cook, combine the Greek yogurt, grated cucumber, lemon juice, minced garlic, and dill in a small bowl. Stir until well combined and season with a pinch of salt.
- Serve the warm meatballs immediately with the fresh tzatziki sauce for dipping.
Notes
Use a cookie scoop for evenly sized meatballs.
Store leftovers in an airtight container in the fridge for up to 4 days.
Pin This Recipe For Later!
We hope you love this easy and flavorful Mediterranean Chicken Meatballs recipe! It’s a healthy, satisfying meal that brings the bright tastes of the Mediterranean right to your kitchen. If you try it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
