Description
These Greek Chicken Meatballs are packed with fresh Mediterranean flavors like dill, mint, lemon, and feta cheese. They’re easy to make, pan-fried until golden brown, and perfect served in bowls with rice, salad, and tzatziki sauce.
Ingredients
Scale
For the Meatballs:
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup red onion, finely diced
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving (Suggestions):
- Chopped romaine lettuce
- Crumbled feta cheese
- Diced cucumber
- Diced tomato
- Cooked white rice
- Tzatziki sauce
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground chicken, salt, black pepper, ground cumin, dried oregano, red pepper flakes, chopped fresh dill, chopped fresh mint, finely diced red onion, minced garlic, and lemon zest.
- Mix Gently: Use your hands to gently mix the ingredients until they are just combined. Do not overmix, as this can result in tough meatballs.
- Shape Meatballs: Using a cookie dough scoop (about 1-2 tablespoons) or a regular tablespoon, scoop out portions of the chicken mixture. Gently roll each portion between your hands to form meatballs (about 1-1.5 inches in diameter).
- Heat Skillet: Heat the olive oil in a large skillet (cast iron recommended) over medium heat.
- Cook Meatballs (in Batches): Once the skillet is hot, carefully add the meatballs in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for approximately 3-4 minutes per side, turning occasionally, until the meatballs are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- Serve: Serve the meatballs warm. They are delicious served in bowls over a base of chopped romaine lettuce and white rice, topped with crumbled feta, diced cucumber, diced tomato, and a generous dollop of tzatziki sauce.
Notes
- Mixing: Be careful not to overmix the meatball mixture, as this can make the meatballs tough. Mix just until the ingredients are combined.
- Ground Chicken: You can substitute ground turkey if desired.
- Cooking Method: These meatballs can also be baked. Place them on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Serving: These meatballs are excellent served in bowls as described, but also great in pitas or as part of an appetizer platter.
- Storage: Store leftover cooked meatballs in an airtight container in the refrigerator for 3-4 days.