Greek Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup feta cheese, crumbled - 1/4 cup tzatziki sauce - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon lemon zest - Salt and pepper to taste Ground chicken is the star of this dish. It is lean and tender. Fresh herbs and spices give these meatballs their Greek flair. Feta cheese adds a creamy bite, while breadcrumbs help bind the meatballs. Tzatziki sauce, a cool yogurt dip, adds flavor and moisture. Garlic, oregano, and lemon zest bring a fresh taste. Be sure to season with salt and pepper for balance. - 1 tablespoon olive oil - Tzatziki sauce (for serving) Olive oil is crucial for cooking these meatballs. It prevents sticking and adds richness. Tzatziki sauce is perfect for dipping. It enhances the flavor and makes each bite special. - Alternative meats or vegetables - Gluten-free options for breadcrumbs You can swap ground chicken for turkey or beef if you want. For a veggie option, try mashed chickpeas or lentils. If gluten is a concern, use gluten-free breadcrumbs. This way, everyone can enjoy these tasty meatballs. {{ingredient_image_1}} To make Greek chicken meatballs, start by mixing the meatball mixture. In a large bowl, combine: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup feta cheese, crumbled - 1/4 cup tzatziki sauce - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon lemon zest - Salt and pepper to taste Mix everything well. Be gentle while mixing. Overmixing can make the meatballs tough. Next, shape the mixture into 1-inch meatballs. Make sure they are even in size for even cooking. Now, let’s move on to the cooking process. Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once the skillet is hot, add the meatballs. Do not overcrowd the skillet. Cook in batches if necessary. Sear the meatballs for about 5-7 minutes. Turn them occasionally. You want them golden brown on all sides. After searing, reduce the heat to low. Cover the skillet and let the meatballs cook for another 5-10 minutes. They should reach an internal temperature of 165°F. This ensures they are fully cooked and safe to eat. Once cooked, remove the meatballs from the skillet. Let them rest for a couple of minutes. This step keeps them juicy. Serve the meatballs drizzled with additional tzatziki sauce. You can also garnish with extra parsley for a fresh touch. Enjoy your flavorful Greek chicken meatballs! To make your meatballs tender, avoid overmixing the meat. When you mix the ingredients, combine them just until they come together. If you mix too much, the meatballs can become tough. The cooking temperature is key. Start with medium heat to get a nice sear on the outside. After that, lower the heat to let them cook through. The inside should reach 165°F for safety. Want more flavor? Consider adding spices like paprika or cumin. These spices add warmth and depth. You can also try fresh mint or dill for a more vibrant taste. For Greek flair, add more lemon zest or a splash of lemon juice. This brightens the dish and brings out the other flavors. Pair your Greek chicken meatballs with a fresh Greek salad. The crisp veggies and tangy dressing balance the meatballs well. For drinks, consider serving a crisp white wine or a light beer. These drinks complement the flavors without overpowering them. Pro Tips Don’t Overmix: Mix the ingredients until just combined to keep the meatballs tender and avoid a dense texture. Use Fresh Ingredients: Fresh parsley and garlic enhance the flavor significantly, making your meatballs more aromatic and delicious. Cook in Batches: Avoid overcrowding the skillet to ensure even cooking and browning of the meatballs. Check Doneness: Always use a meat thermometer to confirm the internal temperature reaches 165°F for safe consumption. {{image_2}} For these Greek chicken meatballs, you can mix things up with different meats. If you want a leaner option, try ground turkey. For a richer taste, ground beef works well too. If you prefer plant-based meals, use lentils or chickpeas. These substitutes keep the meatballs tasty and satisfying. You can change the flavor of your meatballs by using different herbs. Try fresh dill or mint for a bright twist. You can also add veggies like grated zucchini or chopped spinach to the mix. This boosts nutrition and adds moisture, making your meatballs even better. There are many fun ways to serve your meatballs. Wrap them in a warm pita with fresh veggies and tzatziki for a flavorful meal on the go. You can also create a meatball bowl. Place the meatballs over rice or quinoa, and top with tzatziki and a sprinkle of herbs. This makes for a hearty, satisfying dish. To store leftovers, let the meatballs cool first. Place them in an airtight container. You can keep them in the fridge for 3 to 4 days. Make sure to label the container with the date. This way, you know when to use them. For freezing, wrap the meatballs in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay frozen for up to 3 months. When you want to eat them, thaw them in the fridge overnight. Reheat them in a skillet over low heat until hot. You can also microwave them for a quick option. You can make the meatballs ahead of time. Prepare them and store them in the fridge for up to 24 hours before cooking. For quick reheating, use the microwave or a skillet. Just heat until warmed through. This makes it easy to enjoy a tasty meal on a busy day! You can cook chicken meatballs in two main ways: in the oven or on the skillet. - Oven: Baking meatballs in the oven gives them a nice, even cook. Preheat your oven to 400°F. Place the meatballs on a baking sheet lined with parchment paper. Bake for about 20 minutes or until golden brown. - Skillet: Cooking meatballs on the skillet allows for a great sear. Heat olive oil in a skillet over medium heat. Sear the meatballs for 5-7 minutes until they turn golden. Then, lower the heat, cover, and cook for another 5-10 minutes. Both methods work well, but I prefer the skillet for extra flavor from the searing. Yes, you can make Greek chicken meatballs ahead of time. Here are some options for meal prep: - Cook and Store: Prepare and cook the meatballs. Once cooled, place them in an airtight container. They can stay in the fridge for about 3-4 days. - Raw and Freeze: Shape the meatballs but do not cook them. Place them on a baking sheet to freeze for a couple of hours. After they are firm, transfer them to a freezer bag. You can freeze them for up to 3 months. Making them ahead saves time and is great for busy days. To check if meatballs are fully cooked, here are two methods: - Checking Internal Temperature: Use a meat thermometer. The internal temperature needs to reach 165°F for safety. - Visual Cues: Look for a nice golden brown color on the outside. The juices should run clear when you cut one open. If the meat is still pink, cook it a bit longer. These steps help ensure your meatballs are safe to eat and delicious! In this post, we explored the art of making Greek chicken meatballs. We discussed the key ingredients, like ground chicken, fresh herbs, and spices. I showed you how to prepare and cook the meatballs, plus tips for perfect tenderness and flavor. Remember, you can customize these meatballs to suit your tastes. Try different meats or add veggies. Store leftovers properly for later enjoyment. With these steps, you’ll create tasty meatballs your family will love. Enjoy cooking!$

Greek Chicken Meatballs

Delicious and flavorful chicken meatballs infused with Greek ingredients.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs
0.25 cup feta cheese, crumbled
0.25 cup tzatziki sauce
0.25 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon lemon zest
to taste salt and pepper
1 tablespoon olive oil (for cooking)
tzatziki sauce (for serving)

Instructions

In a large bowl, combine ground chicken, breadcrumbs, feta cheese, tzatziki sauce, parsley, minced garlic, oregano, lemon zest, salt, and pepper.
Mix everything together until well combined. Avoid overmixing to keep the meatballs tender.
Preheat a large skillet over medium heat and add the olive oil.
While the skillet heats, shape the chicken mixture into 1-inch meatballs.
Once the skillet is hot, place the meatballs in the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Sear the meatballs for about 5-7 minutes, turning occasionally, until they are golden brown on all sides.
Reduce the heat to low, cover the skillet, and let the meatballs cook through for an additional 5-10 minutes until fully cooked (the internal temperature should reach 165°F).
Remove the meatballs from the skillet and let them rest for a couple of minutes before serving.
Serve the meatballs drizzled with additional tzatziki sauce and garnish with extra parsley if desired.

Notes

Avoid overmixing the meatball mixture to keep them tender.

Keyword chicken, feta, Greek, meatballs, tzatziki