Mediterranean Chicken Meatballs

This hearty Mediterranean chicken meatball recipe has transformed my weeknight dinner rotation with its bright flavors and simple preparation. I first created these meatballs when searching for a healthier alternative to traditional beef versions, and the combination of sun-dried tomatoes, feta, and fresh herbs has made this a family favorite that even my pickiest eater requests weekly.

These meatballs came to life during a particularly busy week when I needed something impressive yet simple. What began as a quick experiment has become our go-to meal for both casual family dinners and entertaining friends who always ask for the recipe.

Ingredients

• Ground chicken 1 lb: offers a lighter alternative to beef while still providing satisfying texture and protein
• Whole wheat panko breadcrumbs 1/4 cup: help bind the meatballs while adding a subtle crunch and wholesome fiber
• Egg 1: works as the essential binder that holds everything together
• Sun dried tomatoes 1/3 cup: packed in oil bring intense sweet tomato flavor and beautiful color throughout
• Feta cheese 1/4 cup: adds that signature Mediterranean tang and creamy pockets throughout each bite
• Parmesan cheese 1/4 cup: provides depth and umami richness that balances the brighter flavors
• Garlic 2 cloves: freshly minced delivers aromatic punch that infuses the entire mixture
• Green onions 1/4 cup: chopped offer mild onion flavor without overwhelming the other ingredients
• Fresh parsley 2 tablespoons: brings brightness and color that makes these truly Mediterranean
• Salt and black pepper 1/2 teaspoon each: for proper seasoning throughout
• Lemon juice: a fresh squeeze right at the end brightens all the flavors

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 400 degrees Fahrenheit and prepare your baking sheet by lining with parchment paper or spraying thoroughly with nonstick spray. The high temperature ensures a nicely browned exterior while keeping the interior juicy.

Create the Mixture:

In a large bowl combine all ingredients including ground chicken breadcrumbs egg sun dried tomatoes both cheeses garlic green onions parsley salt and pepper. Mix everything gently but thoroughly using either a spoon or clean hands until just combined. Avoid overmixing which can make the meatballs tough.

Form the Meatballs:

Using a 1.5 tablespoon cookie scoop portion the mixture into consistent 2inch balls placing them evenly spaced on your prepared baking sheet. The recipe should yield approximately 18 meatballs. Wetting your hands slightly can prevent sticking if forming by hand.

Bake to Perfection:

Place the sheet pan in your preheated oven and bake for 20 to 25 minutes until the meatballs develop a light golden brown exterior and are cooked through to an internal temperature of 165 degrees. Rotating the pan halfway through ensures even browning.

Finish and Serve:

Remove from the oven and squeeze fresh lemon juice over the hot meatballs if desired. This final touch brightens all the Mediterranean flavors and adds a wonderful freshness to the dish.

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The sun dried tomatoes are truly the secret star of this recipe. I discovered their importance when I made a batch without them once and the meatballs lacked that sweet depth and beautiful color throughout. Now I always keep a jar in my pantry specifically for these meatballs.

Storage Solutions

These Mediterranean meatballs maintain their flavor and texture beautifully when stored properly. Refrigerate cooled meatballs in an airtight container for up to 4 days. For longer storage freeze cooked meatballs on a baking sheet until solid then transfer to freezer bags where they will keep for up to 3 months. Reheat from frozen in a 350°F oven for about 15 minutes or microwave individual portions until heated through. The flavors actually develop further after a day in the refrigerator making these excellent for meal prep.

Serving Suggestions

Transform these versatile meatballs into various meals throughout the week. Create Mediterranean bowls with a base of brown rice or quinoa topped with meatballs homemade tzatziki cucumber tomato salad and extra feta. For a lighter option serve over zucchini noodles with a splash of olive oil and lemon. They also make excellent pita sandwiches with hummus greens and pickled red onions. For an appetizer presentation arrange on a platter with toothpicks alongside a small bowl of tzatziki for dipping.

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Ingredient Swaps

This recipe welcomes adaptation based on what you have available. Ground turkey works perfectly as a substitute for chicken with virtually no difference in the final result. No feta on hand Try goat cheese for a different but equally delicious tangy flavor. Make it gluten free by substituting almond flour or crushed pork rinds for the breadcrumbs. For a dairy free version omit the cheese and add extra herbs and 1 tablespoon of nutritional yeast for depth. If you prefer dried herbs use 2 teaspoons each of dried parsley and oregano in place of the fresh herbs.

Frequently Asked Questions

→ How do I keep chicken meatballs moist?

Incorporating ingredients like egg, breadcrumbs, and feta cheese ensures the meatballs stay moist and tender while baking.

→ What can I serve with these meatballs?

Pair them with brown rice, tzatziki sauce, a fresh salad, or roasted vegetables for a complete Mediterranean meal.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and works just as well in this recipe.

→ How long do they need to bake?

Bake the meatballs at 400°F for about 20 to 25 minutes, until they are cooked through and lightly browned.

→ Can I prepare these meatballs ahead of time?

Yes, you can mix and shape the meatballs ahead, store them in the refrigerator, and bake them when ready to serve.