Greek Chicken Meatballs are a delightful twist on traditional meatballs, bringing the vibrant flavors of the Mediterranean right to your dinner table. As I prepared this dish for the first time, I was instantly transported to the sun-soaked shores of Greece, where fresh herbs and spices dance together in perfect harmony. These meatballs are not just a meal; they are a celebration of Greek culinary heritage, often enjoyed during family gatherings and festive occasions.
What I love most about Greek Chicken Meatballs is their incredible taste and texture. The combination of tender chicken, aromatic herbs like oregano and dill, and a hint of tangy feta cheese creates a mouthwatering experience that is both satisfying and wholesome. Plus, they are incredibly convenient to make, whether you’re serving them as an appetizer, a main dish, or even in a wrap. It’s no wonder that this dish has become a favorite in my household, and I’m excited to share this recipe with you!
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil (for cooking)
- 1 cup tzatziki sauce (for serving)
- Pita bread or lettuce wraps (for serving)
- Optional: sliced cucumbers, tomatoes, and red onion (for garnish)
Preparing the Meatball Mixture
- In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese. I like to use my hands for this part; it’s the best way to ensure everything is mixed evenly.
- Add the finely chopped parsley, minced garlic, dried oregano, dried thyme, salt, and black pepper to the bowl. Mix everything together until well combined. The aroma of the herbs and garlic is simply delightful!
- Crack the large egg into the mixture. This will help bind the meatballs together. Mix again until the egg is fully incorporated. You want a sticky but manageable mixture.
- Once everything is mixed, cover the bowl with plastic wrap and let it sit in the refrigerator for about 30 minutes. This helps the flavors meld together and makes the mixture easier to handle when forming the meatballs.
Forming the Meatballs
- After the mixture has chilled, take it out of the refrigerator. I like to use a cookie scoop or my hands to portion out the meatballs. Aim for about 1.5 inches in diameter for each meatball.
- Roll each portion into a ball, making sure to pack them tightly but not too tightly, as you want them to remain tender. Place the formed meatballs on a baking sheet lined with parchment paper.
- Once all the meatballs are formed, you should have about 20-24 meatballs, depending on the size you made them. This is a great time to preheat your oven to 400°F (200°C) if you plan to bake them.
Cooking the Meatballs
- In a large skillet, heat the olive oil over medium heat. You want enough oil to coat the bottom of the pan, which will help the meatballs brown nicely.
- Once the oil is hot, carefully add the meatballs to the skillet. Make sure not to overcrowd the pan; you may need to do this in batches. I usually cook about 8-10 meatballs at a time.
- Cook the meatballs for about 5-7 minutes on each side, turning them gently with tongs to ensure they brown evenly. You want a nice golden crust on the outside.
- Once browned, transfer the meatballs to a baking dish. If you’re baking them, place them in the preheated oven for an additional 10-15 minutes to ensure they are cooked through. The internal temperature should reach 165°F (75°C).
Assembling the Dish
- While the meatballs are baking, prepare your serving area. If you’re using pita bread, warm it up in the oven for a few minutes or on a skillet. If you prefer lettuce wraps, wash and dry the leaves.
- Once the meatballs are done, remove them from the oven and let them rest for a few minutes. This helps them retain their juices.
- To serve, place a few meatballs in the center of the pita or on a lettuce leaf. Drizzle generously with tzatziki sauce. I love to add a sprinkle of extra parsley for color and flavor.
- If you’re feeling fancy, add sliced cucumbers, tomatoes, and red onion on top for a fresh crunch. This adds a lovely contrast to the savory meatballs.
Storing Leftovers
- If
Conclusion:
In summary, these Greek Chicken Meatballs are an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of fresh herbs, zesty lemon, and savory spices creates a flavor profile that is both vibrant and comforting. Plus, they are incredibly versatile! You can serve them with a side of tzatziki sauce for dipping, toss them into a fresh Greek salad, or even nestle them in a warm pita with your favorite toppings for a delicious wrap. If you’re feeling adventurous, consider experimenting with different herbs or adding a touch of feta cheese to the mixture for an extra burst of flavor. You could also try baking them instead of frying for a healthier twist, or even make a batch and freeze them for a quick meal option later on. I wholeheartedly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve made these Greek Chicken Meatballs, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation! Let’s spread the love for this delightful dish together. Happy cooking! Print
Greek Chicken Meatballs: A Delicious and Healthy Recipe to Try Today
- Total Time: 85 minutes
- Yield: 20–24 meatballs 1x
Description
These ground chicken meatballs are flavorful and healthy, infused with herbs and spices. Perfect for a quick dinner or appetizer, they can be served in pita bread or lettuce wraps with tzatziki sauce, making them a versatile addition to any meal.
Ingredients
Scale- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil (for cooking)
- 1 cup tzatziki sauce (for serving)
- Pita bread or lettuce wraps (for serving)
- Optional: sliced cucumbers, tomatoes, and red onion (for garnish)
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese. Use your hands to mix evenly.
- Add the finely chopped parsley, minced garlic, dried oregano, dried thyme, salt, and black pepper. Mix until well combined.
- Crack the egg into the mixture and mix again until fully incorporated. The mixture should be sticky but manageable.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- After chilling, take the mixture out and portion out meatballs (about 1.5 inches in diameter). Roll them tightly but not too tightly and place on a parchment-lined baking sheet.
- Preheat your oven to 400°F (200°C) if baking.
- In a large skillet, heat olive oil over medium heat. Add meatballs in batches, cooking 5-7 minutes on each side until browned.
- Transfer browned meatballs to a baking dish and bake for an additional 10-15 minutes until cooked through (internal temperature should reach 165°F/75°C).
- Prepare your serving area by warming pita bread or washing lettuce leaves.
- Once meatballs are done, let them rest for a few minutes. Serve in pita or lettuce wraps, drizzled with tzatziki sauce and garnished with optional vegetables.
Notes
- For a spicier kick, consider adding red pepper flakes to the meatball mixture.
- These meatballs can be served as an appetizer or as a main dish with a side salad.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
