Greek Chicken Meatballs
These Greek chicken meatballs are easy to make with fresh flavors of dill, lemon zest, cumin, and oregano. Serve with tzatziki sauce and veggies for a healthy weeknight dinner!
Ingredients
- 1 pound 80% lean ground chicken
- 1 large egg (beaten)
- 1 Tablespoon olive oil
- ¼ cup panko crumbs
- 2-3 teaspoons chopped fresh dill
- 3 Tablespoons finely chopped red onion
- 2 teaspoons minced garlic , about 3 cloves
- ½ teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground oregano
- ¼ teaspoon cumin
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For serving (optional): Chopped romaine lettuce, Feta, Cucumber, Tomato, Rice, and Tzatziki sauce
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
- In a large bowl, mix by hand one pound ground chicken, 1 large egg, 1 Tablespoon olive oil, 1/4 cup breadcrumbs, 2-3 teaspoons fresh dill, 3 Tablespoons onion, 2 minced garlic, 1/2 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 1/4 teaspoon oregano, 1/4 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon pepper just until combined, being careful not to over mix.
- Using a small cookie scoop or a Tablespoon, portion the mixture onto the baking sheet. Using your hands, form each portion into 1 1/2-inch balls and return to the baking sheet.
- Bake uncovered 16 to 20 minutes, or until the center of a meatball is no longer pink. Turn halfway through, if desired, to achieve an even browning. You can also broil the last minute or saute them in a skillet for a minute to brown them more.
- Serve with romaine lettuce, feta, cucumber, tomato, rice, and/or tzatziki sauce, if desired.
Notes
How to fry meatballs: You can also cook the meatballs in a pan with 2 Tablespoons oil over medium-high heat for 7 to 10 minutes, or until cooked through.
Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic.
Freeze:
- Freeze the uncooked meatballs: Make the mixture and roll out the meatballs. Place on a baking sheet and freeze until solid, about 4 hours. Transfer to a freezer-safe storage bag and store in the freezer up to 4 months. Let thaw overnight and bake as directed above.
- Freeze cooked meatballs: Make the mixture and roll out the meatballs. Place on a baking sheet and freeze until solid, about 4 hours. Transfer to a freezer-safe storage bag and store in the freezer up to 4 months.
- Reheat the frozen cooked meatball: Place meatballs in a baking dish and cover with foil. Bake at 300°F degrees for 20 to 25 minutes or until completely warmed through. You can also let the meatballs defrost in the fridge and reheat in the microwave.
Nutrition
Serving: 5meatballs, Calories: 154kcal, Carbohydrates: 3g, Protein: 15g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 271mg, Potassium: 426mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 83IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
