Name: Greek Chicken Meatballs with Feta and Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
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

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

Scale

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

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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.