If you’re craving a dish that bursts with Mediterranean sunshine and comforting flavors, look no further than this Greek Chicken Meatballs with Feta and Herbs Recipe. These meatballs bring together tender ground chicken mingled with fragrant garlic, tangy lemon zest, and the salty creaminess of feta cheese, all lifted by fresh herbs. Whether you’re cooking for a weeknight meal or impressing guests, this recipe promises juicy, flavorful bites every time. You’ll love how simple ingredients come together in such a delightful way, making it a new favorite to stash in your cooking repertoire.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of authentic Greek flavor, while also keeping the texture light and fresh. From the creamy feta to the zesty lemon and aromatic herbs, these components come together beautifully to create something truly special.
- Ground chicken: The lean protein base that keeps the meatballs moist and tender without being heavy.
- Garlic: Adds a savory punch that wakes up the flavors with every bite.
- Feta cheese: Crumbled for bursts of creamy tanginess throughout the meatballs.
- Dried oregano: A classic Greek herb that infuses earthy, slightly peppery notes.
- Lemon zest: Brightens the dish with a fresh, citrusy aroma that cuts through the richness.
- Panko breadcrumbs: Lightly bind the mixture and add a subtle crispness to the meatballs.
- Fresh parsley: Chopped finely to bring a garden-fresh vibrancy.
- Olive oil: Used for cooking, it provides richness and helps achieve that beautiful golden crust.
- Salt and pepper: Essential for seasoning and balancing all the flavors perfectly.
How to Make Greek Chicken Meatballs with Feta and Herbs Recipe
Step 1: Combine the Base Ingredients
Start by placing your ground chicken in a large bowl. Add minced garlic, crumbled feta cheese, dried oregano, fresh lemon zest, and finely chopped parsley. Gently mix everything together with your hands or a wooden spoon, making sure all the ingredients are evenly distributed. This blending is the heart of your meatballs’ complex and mouthwatering flavor.
Step 2: Add the Binding Agent and Seasonings
Sprinkle in your panko breadcrumbs along with a generous pinch of salt and freshly cracked pepper. The breadcrumbs help the meatballs hold their shape, and seasoning now ensures every bite is perfectly salted and luscious. Mix thoroughly but don’t overwork the mixture to keep the texture tender.
Step 3: Shape the Meatballs
Using your hands, form the mixture into golf ball-sized meatballs, roughly 1 to 2 inches in diameter. This size cooks evenly and allows the outside to crisp beautifully while maintaining a juicy interior. Arrange them on a plate ready for cooking.
Step 4: Cook to Perfection
Heat olive oil in a large skillet over medium heat until it shimmers. Place the meatballs carefully in the pan, giving them space so they don’t steam. Cook for about 5 to 7 minutes per side, turning gently until all sides are golden brown and the meatballs are cooked through. You’ll see a wonderful crust on the outside that locks in all those incredible flavors.
How to Serve Greek Chicken Meatballs with Feta and Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few crumbles of extra feta add an inviting, finished look. For a refreshing balance, a dollop of tzatziki or a squeeze of lemon juice over the top complements the savory meatballs beautifully.
Side Dishes
These meatballs pair wonderfully with a crisp Greek salad or fluffy couscous to soak up every flavorful bite. Roasted vegetables like zucchini and bell peppers, or even some warm pita bread, turn the meal into a well-rounded feast.
Creative Ways to Present
Try serving your meatballs on skewers as an appetizing finger food for gatherings, or nestle them in a warm pita with tomatoes, cucumbers, and tzatziki for a delicious sandwich-style meal. Either way, they’re bound to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. This makes for a fantastic quick meal option during busy weekdays.
Freezing
If you want to save some for later, freeze the cooked meatballs on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be kept frozen for up to 2 months without losing flavor or texture.
Reheating
Reheat your meatballs gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible to keep their texture intact and crusty on the outside.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a substitute and offers a similarly light, mild flavor that pairs nicely with feta and herbs.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or even crushed crackers. Panko adds a lighter texture, but any binder will help hold the meatballs together.
Is it possible to bake these meatballs instead of pan-frying?
Yes, you can bake them at 400°F (200°C) on a lined baking sheet for about 20 minutes, turning halfway, until golden and cooked through.
Can I prepare the meatballs in advance?
Definitely! You can mix and shape the meatballs, then refrigerate them for a few hours before cooking to save time on busy days.
What dipping sauces work best with this recipe?
Tzatziki is the classic choice, but hummus, a lemony yogurt sauce, or even a simple garlic aioli also complement these meatballs wonderfully.
Final Thoughts
I can’t recommend the Greek Chicken Meatballs with Feta and Herbs Recipe enough for anyone looking to enjoy a flavorful, wholesome meal with minimal fuss. These meatballs are a shining example of how fresh, simple ingredients can create spectacular results that feel both comforting and exciting. Go ahead, give this recipe a try – I promise, you’ll find yourself coming back to it again and again!
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Greek Chicken Meatballs with Feta and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Description
These delicious Greek chicken meatballs are packed with savory flavors of garlic, feta cheese, oregano, and lemon zest. Perfectly browned and juicy, they make a fantastic appetizer or main course served warm with tzatziki sauce or a fresh salad. Ready in just 30 minutes, they’re an easy and flavorful way to bring Mediterranean flair to your dinner table.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Combine Ingredients: In a large bowl, mix the ground chicken, minced garlic, crumbled feta cheese, dried oregano, lemon zest, and chopped fresh parsley until all ingredients are evenly incorporated.
- Add Breadcrumbs and Season: Add the panko breadcrumbs to the mixture and season generously with salt and pepper. Mix thoroughly to ensure even distribution of the seasoning and breadcrumbs.
- Shape Meatballs: Form the mixture into golf ball-sized meatballs, about 1-2 inches in diameter, ensuring they hold together firmly.
- Heat Olive Oil: Pour olive oil into a skillet and heat it over medium heat until the oil shimmers, indicating it’s hot enough for cooking.
- Cook Meatballs: Place the meatballs in the skillet and cook for approximately 5 to 7 minutes on each side, turning carefully to brown all sides evenly. Continue until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
- Serve: Once cooked, serve the meatballs warm, ideally accompanied by tzatziki sauce or a fresh side salad for a complete meal.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use fresh oregano for an even brighter flavor if available.
- Ensure not to overcrowd the skillet; cook meatballs in batches if necessary to get a nice sear.
- Internal temperature of meatballs should reach 165°F (74°C) for safe consumption.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
