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To make Greek chicken meatballs, gather these key ingredients: - 1 pound ground chicken - 1/2 cup fresh breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1/4 cup red onion, finely chopped - 2 cloves of garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 large egg, beaten - 1 teaspoon dried oregano - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - 2 tablespoons extra-virgin olive oil (for frying) You can enhance the taste of your meatballs with these optional ingredients: - 1/4 teaspoon cayenne pepper (for a hint of heat) - Additional herbs like dill or basil for more flavor These meatballs are not just tasty; they also pack a nutritional punch. Here’s a quick overview: - Protein: Ground chicken provides lean protein, vital for muscle health. - Vitamins: Fresh herbs like parsley and mint add vitamins A and C. - Fiber: The breadcrumbs give some fiber for digestion. - Caloric Content: Each meatball contains around 150 calories. This makes a serving of four meatballs about 600 calories. These ingredients combine to create a delicious meal that is rich in flavor and nutrients. Enjoy cooking these Greek chicken meatballs! {{ingredient_image_2}} To start, gather your ingredients. You will need: - 1 pound ground chicken - 1/2 cup fresh breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1/4 cup red onion, finely chopped - 2 cloves of garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 large egg, beaten - 1 teaspoon dried oregano - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - 1/4 teaspoon cayenne pepper (optional) In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, red onion, garlic, parsley, mint, beaten egg, oregano, salt, black pepper, and cayenne if you want some heat. Mix all the ingredients well with your hands or a spoon. Make sure everything is even and blended fully. Now, cover the bowl with plastic wrap or a lid. Pop it in the fridge for about 30 minutes. This step helps the flavors mix and makes shaping the meatballs easier. While the mixture rests, preheat a large skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil to the skillet. You want the oil to shimmer but not smoke. Next, take the chilled meat mixture and shape it into meatballs. Aim for about 1 to 1.5 inches in size. This helps them cook evenly. If they are all the same size, they will brown nicely. Carefully place the meatballs in the skillet. Make sure not to overcrowd them. If your skillet is small, cook them in batches. Cook each side for about 5-7 minutes. You want them golden brown and fully cooked, reaching an internal temperature of 165°F. Once cooked, take the meatballs out and place them on a plate lined with paper towels. This helps soak up any extra oil. Serve the warm meatballs with a cool tzatziki sauce. Pair them with warm pita bread. A bright side salad works great too—think diced tomatoes, cucumber, and crumbled feta cheese. For a beautiful display, arrange the meatballs on a large platter. Garnish with sprigs of mint and parsley. Place the tzatziki sauce in a small bowl in the center. Enjoy your delicious meal with friends and family! To get the best meatballs, follow these tips: - Use fresh ingredients: Fresh herbs and spices change the flavor. - Mix gently: Over-mixing can make meatballs tough. Just blend until combined. - Uniform size: Shape meatballs to be the same size for even cooking. - Don’t overcrowd: Give meatballs space in the skillet. This helps them brown well. Moisture is key for tasty meatballs. Here are some ways to keep them juicy: - Add breadcrumbs: They soak up moisture and keep meatballs tender. - Use egg: The beaten egg helps bind and adds moisture. - Chill before cooking: Resting the mixture in the fridge lets flavors blend and helps meatballs hold their shape. Spices can make or break your dish. Here’s how to adjust them: - Taste the mixture: Before cooking, taste a small bit of the raw mix. Adjust spices as needed. - Start small: Add spices a little at a time, especially strong ones like cayenne pepper. - Experiment: Try new herbs like dill or basil to find your favorite flavor. These tips will help you make Greek chicken meatballs that are not just good, but great! Pro Tips Chill the Mixture: Allowing the meat mixture to chill in the refrigerator for at least 30 minutes not only enhances the flavors but also makes it easier to shape the meatballs without them falling apart. Uniform Size: To ensure even cooking, aim to shape your meatballs into uniform sizes. This helps them brown nicely and cook through at the same rate. Don’t Overcrowd the Pan: When frying the meatballs, avoid overcrowding the skillet. This allows for better browning and prevents steaming, resulting in a more flavorful crust. Check Internal Temperature: Use a meat thermometer to check the internal temperature of the meatballs; they should reach 165°F for safe consumption. {{image_4}} You can swap the ground chicken for ground turkey or beef. Turkey gives a leaner option. It keeps the meatballs moist and tasty. Beef offers a richer flavor and a heartier bite. Just adjust the cooking time if using beef. Always check that the meat reaches 165°F for safe eating. If you want a plant-based version, use chickpeas or lentils. Mash cooked chickpeas until smooth. Combine them with breadcrumbs, herbs, and spices. You can also use tofu or tempeh. Crumble the tofu and mix it well with your spices. These options keep your meal tasty and healthy. You can change the flavor by adding spices. For a spicy kick, increase the cayenne pepper. For a fresh taste, add more herbs like dill or basil. If you love smoky flavors, add smoked paprika. Each choice gives your meatballs a unique twist. Experiment with flavors to find what you love best! To store your Greek chicken meatballs, first let them cool. Place them in an airtight container. Make sure they are not stacked too high to avoid crushing. You can keep them in the fridge for up to three days. If you want to save them for longer, consider freezing. When you are ready to enjoy your leftovers, reheating is key. Preheat your oven to 350°F. Place the meatballs on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also reheat them in a skillet over low heat. This way, they stay juicy and tasty. Freezing meatballs is a great way to have meals ready. Shape the meatballs and cook them as usual. After they cool, place them on a baking tray lined with parchment paper. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. Label the bag and use them within three months for the best flavor. You can serve Greek chicken meatballs with many tasty sides. I recommend warm pita bread, a fresh salad, or tzatziki sauce. The salad can have diced tomatoes, cucumber, and crumbled feta cheese. These add bright flavors and textures. You could also pair them with roasted vegetables or rice for a heartier meal. Yes, you can make these meatballs ahead of time. Prepare the meatball mixture and shape them. Then, place them in the fridge for a few hours or overnight. This helps the flavors blend. You can also freeze cooked meatballs for later. Just thaw and reheat them when you're ready to eat. To check if the meatballs are cooked, use a meat thermometer. They should reach an internal temperature of 165°F. You can also cut one in half. The inside should be no longer pink and juices should run clear. If they meet these criteria, they are safe to eat! In this post, we covered how to make tasty meatballs. We explored key ingredients, shared step-by-step cooking instructions, and offered useful tips. You learned about variations using different proteins and ways to store your meatballs. Remember, a little spice can change everything. Feel free to experiment with flavors to find what you love best. With these tips, you’ll create delicious meatballs every time. Enjoy your cooking adventures!

Mediterranean Sun-Kissed Chicken Meatballs

Delicious chicken meatballs infused with Mediterranean flavors, perfect for serving with tzatziki and pita.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons extra-virgin olive oil (for frying)

Instructions
 

  • In a spacious mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped red onion, minced garlic, parsley, mint, beaten egg, oregano, salt, black pepper, and cayenne pepper if using.
  • Using clean hands or a sturdy spoon, mix all the ingredients thoroughly until everything is well incorporated and forms a cohesive mixture.
  • Cover the bowl tightly with plastic wrap or a lid and refrigerate the mixture for approximately 30 minutes.
  • While the mixture rests, preheat a large skillet over medium heat and add the olive oil.
  • Once the olive oil is shimmering, shape the chilled chicken mixture into meatballs roughly 1 to 1.5 inches in diameter.
  • Gently place the meatballs in the skillet, avoiding overcrowding.
  • Cook the meatballs for about 5-7 minutes on each side, or until they achieve a beautiful golden brown color and are cooked through.
  • Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
  • Serve the meatballs warm alongside a fresh tzatziki sauce, warm pita bread, and a vibrant side salad featuring diced tomatoes, cucumber, and crumbled feta cheese.

Notes

Arrange the meatballs on a large platter, garnished with sprigs of mint and parsley, and serve the tzatziki sauce in a small bowl in the center for an inviting display. Enjoy!
Keyword chicken, easy recipe, meatballs, Mediterranean