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To make Greek chicken meatballs, you need some key ingredients. Here is the list: - 1 lb ground chicken - ½ cup breadcrumbs - ¼ cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried dill - 1 tablespoon lemon juice - Zest of 1 lemon - Salt and pepper to taste - Olive oil for frying These ingredients create a bright, zesty flavor that makes the meatballs shine. The ground chicken keeps the meatballs light. Feta cheese adds a creamy texture and a salty bite. Fresh parsley brings a burst of color and freshness. Garlic, oregano, and dill add depth and aroma. You can enhance the flavor with optional ingredients. Here are some ideas: - Red pepper flakes for spice - Chopped mint for freshness - Onion powder for extra taste Adding these ingredients can give your meatballs a unique twist. If you enjoy a bit of heat, red pepper flakes are perfect. Mint adds a refreshing taste that pairs well with the other flavors. Do you need to make changes? You can easily substitute some ingredients: - Ground turkey instead of chicken - Gluten-free breadcrumbs for a gluten-free option - Greek yogurt instead of feta for a lower-fat choice Feel free to mix and match based on what you have. Each swap brings a new flavor, making this recipe adaptable. For a different taste, try adding a pinch of cinnamon or cumin to the mix. This Greek chicken meatball recipe is all about finding what works for you. Check out the Full Recipe to explore the complete cooking process! Start by gathering all your ingredients. You need: - 1 lb ground chicken - ½ cup breadcrumbs (preferably whole wheat) - ¼ cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried dill - 1 tablespoon lemon juice - Zest of 1 lemon - Salt and pepper to taste - Olive oil for frying In a large bowl, mix the ground chicken with the breadcrumbs. Add the feta cheese and parsley. Then, toss in the minced garlic, oregano, dill, lemon juice, and zest. Season it all with salt and pepper. Use your hands to blend the mix well. This is key for great flavor and texture. Next, heat a skillet over medium heat. Add a drizzle of olive oil. While the skillet heats, scoop about 2 tablespoons of the meatball mixture and roll them into balls. Place them on a plate. When the skillet is hot, add the meatballs in batches. Do not overcrowd the pan. Cook the meatballs for about 5-7 minutes on each side. You want them golden brown outside and fully cooked inside. Once they are done, lift them out and let them rest on a paper towel-lined plate. This helps soak up any excess oil. These meatballs are delicious and versatile. Serve them warm, either on their own or with a yogurt sauce. You can also pair them with a fresh salad or warm pita bread. For a complete meal, add some roasted vegetables or a side of tzatziki. These flavors work great together and make for a delightful feast. For the full recipe, check the section above. To keep your meatballs moist, use fresh ingredients. Ground chicken can dry out, so add feta cheese and lemon juice to the mix. They bring moisture and flavor. Mix gently; overworking the meat can make it tough. Let the meatballs rest for a few minutes before cooking. This helps them hold moisture while they cook. One common mistake is not seasoning enough. Always season your mixture well with salt and pepper. Another mistake is overcrowding the pan. This leads to steaming instead of browning. Cook in batches to ensure each meatball gets the heat it needs. Finally, don’t skip the resting step after cooking. This allows the juices to settle. For a crispy exterior, make sure your skillet is hot before adding meatballs. Use enough olive oil; this helps create a nice crust. Roll the meatballs into uniform sizes to cook evenly. Flip them only once or twice during cooking. This allows that golden crust to form without breaking apart. For extra crunch, broil them for a minute after cooking. For the full recipe, check out the Mediterranean Zesty Greek Chicken Meatballs section. {{image_2}} You can swap ground chicken for other meats in this recipe. Ground turkey works well and has a similar taste. If you prefer beef, use lean ground beef for a richer flavor. Ground lamb adds a nice twist, giving you a taste of Greece. Just adjust cooking times as needed. For a vegetarian option, use chickpeas or lentils. You can mash them up and mix with breadcrumbs and spices. Another great choice is crumbled tempeh or tofu. These options keep the meatball shape and add protein. If you want it vegan, skip the feta cheese or use a plant-based version. Adding more herbs and spices can boost flavor. Fresh mint or basil makes a refreshing twist. Try adding cumin or paprika for a warm depth. You can even throw in some red pepper flakes for heat. Adjust based on your taste. These small changes make a big difference in flavor. Check out the Full Recipe for more ideas! To store leftover meatballs, let them cool first. Place them in an airtight container. You can add a paper towel to absorb moisture. This keeps the meatballs fresh. Store them in the fridge for up to three days. If you want, you can also place them in a zip-top bag. Make sure to squeeze out all the air to keep them tasty. When it’s time to eat the meatballs again, reheating is key. You can use a microwave or the oven. If you choose the microwave, heat them on medium for about one to two minutes. Check if they are warm all the way through. If using an oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. This way, they stay moist and delicious. Freezing meatballs is a great way to save them for later. After they cool, lay them out on a baking sheet. Make sure they do not touch each other. Freeze them for a few hours until firm. Then, transfer them to a freezer-safe bag. Label the bag with the date. They will stay good for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. This method keeps their flavor intact. For the full recipe, check the earlier section. I cook Greek chicken meatballs for about 5-7 minutes on each side. This timing gives them a nice golden brown color. Always make sure they are cooked through, which means no pink inside. The total cooking time is around 15 minutes for a batch. Yes, you can grill Greek chicken meatballs! Grilling adds a smoky flavor and can make them even more delicious. Make sure your grill is preheated. Use skewers to keep them together while grilling. Cook them for about 10-12 minutes, turning occasionally. Watch them closely to avoid burning. Greek chicken meatballs taste great with many sauces. Tzatziki sauce is a classic choice. It’s cool and creamy, complementing the flavors well. You could also try a simple yogurt sauce with herbs. For a twist, a lemon and garlic dip works nicely too. Serve any of these sauces on the side for dipping. For the full recipe, check out the Mediterranean Zesty Greek Chicken Meatballs. In this blog post, we explored key ingredients, cooking steps, and expert tips for Greek chicken meatballs. You can use various meats and make them vegetarian. Remember to store leftovers properly and reheat them for the best taste. A few simple tricks can keep your meatballs juicy and crispy. Enjoy experimenting with flavors and make this dish your own. Cooking should be fun and tasty, and now you have the tools to succeed!

Greek Chicken Meatballs

Discover the delicious taste of Mediterranean Zesty Greek Chicken Meatballs! This easy recipe combines ground chicken, feta cheese, and fresh herbs for a flavorful twist on a classic favorite. Perfect for a quick weeknight dinner or a fun appetizer, these meatballs are simple to make and packed with flavor.
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Ingredients
  

1 lb ground chicken

½ cup breadcrumbs (preferably whole wheat)

¼ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried dill

1 tablespoon lemon juice

Zest of 1 lemon

Salt and pepper to taste

Olive oil for frying

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, feta cheese, chopped parsley, minced garlic, oregano, dill, lemon juice, and lemon zest.

    Season the mixture with salt and pepper to taste. Use your hands to mix everything together until well combined.

      Preheat a skillet over medium heat and add a drizzle of olive oil.

        Scoop about 2 tablespoons of the meatball mixture and roll them into balls. Place them on a plate.

          Once the skillet is hot, add the meatballs in batches, being sure not to overcrowd the pan. Cook for about 5-7 minutes on each side or until they are golden brown and cooked through.

            Once cooked, remove the meatballs and let them rest on a paper towel-lined plate to absorb any excess oil.

              Serve warm, either on their own with a yogurt sauce or with a side salad or pita.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4