Description
These delicious Greek chicken meatballs are packed with Mediterranean flavors like garlic, feta cheese, oregano, and lemon zest. Quick to prepare and cook, they make a perfect appetizer or main dish that pairs wonderfully with a fresh salad or tzatziki sauce.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
For Cooking
- 2 tbsp olive oil
Instructions
- Mix the meatball ingredients: In a large bowl, combine ground chicken, minced garlic, crumbled feta, dried oregano, lemon zest, and chopped parsley, mixing well until evenly distributed.
- Add breadcrumbs and season: Stir in the panko breadcrumbs, then season the mixture generously with salt and pepper. Mix thoroughly to combine all ingredients evenly.
- Shape the meatballs: Form the mixture into golf ball-sized meatballs about 1-2 inches in diameter, ensuring they are compact but not too dense.
- Heat the oil: Place a skillet over medium heat and add olive oil, heating it until shimmering but not smoking, to ensure proper searing.
- Cook the meatballs: Add the meatballs to the skillet and cook them for 5-7 minutes on each side, turning carefully to cook evenly and achieve a golden brown crust while ensuring they are cooked through.
- Serve: Remove from heat and serve the meatballs warm alongside tzatziki sauce or a fresh salad for a flavorful Mediterranean meal.
Notes
- Make sure not to overcrowd the skillet to allow even browning.
- If you prefer, these meatballs can also be baked at 375°F (190°C) for 20-25 minutes.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Add extra lemon zest or parsley for a brighter flavor.
- Serve with pita bread or rice for a complete meal.
