These Greek chicken meatballs are juicy, packed with fresh herbs, and studded with creamy feta. Cook them on the stovetop or bake them in the oven for a simple and delicious weeknight meal.
INGREDIENTS
Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ½ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for frying
INSTRUCTIONS
Step 1: Prep Ingredients
- Finely chop the dill and parsley.
- Mince the garlic.
- Crumble the feta if it’s not already crumbled.
Step 2: Mix the Meatball Mixture
- In a large bowl, combine the ground chicken, breadcrumbs, egg, and milk.
- Gently mix, then add feta, dill, parsley, oregano, garlic, salt, and pepper.
- Stir until just combined—avoid overmixing to keep the meatballs tender.
Step 3: Shape the Meatballs
- Lightly wet your hands to prevent sticking.
- Roll the mixture into meatballs, about 1 to 1.5 inches in size.
- Arrange them on a plate or tray (yields about 15-20 meatballs).
COOKING METHODS
Skillet Method:
- Heat a large skillet over medium heat and add a thin layer of olive oil.
- Cook the meatballs in batches, turning occasionally, until golden brown on all sides and cooked through (about 4-5 minutes per side).
- Ensure an internal temperature of 165°F (74°C) before serving.
Oven-Baked Method:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the meatballs on the sheet, ensuring they’re not touching.
- Bake for 20-25 minutes, until golden brown and fully cooked (internal temp: 165°F/74°C).
SERVING SUGGESTIONS
- Enjoy with tzatziki sauce for dipping.
- Serve alongside a Greek salad for a fresh contrast.
- Stuff into a pita wrap with lettuce, tomatoes, and a drizzle of sauce.
NOTES & VARIATIONS
Herb Alternatives: Try adding fresh mint for a unique Greek-inspired twist.
Gluten-Free Option: Use gluten-free breadcrumbs or pulsed rolled oats.
Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet until warmed through.
