Greek-Style Chicken Meatballs

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They are full of fresh herbs and spices to give sometimes bland chicken lots of fresh flavor. And to kick up the flavor more, I added feta to the mix. It adds a little tanginess and saltiness and takes them up a notch. This chicken meatball recipe is baked in the oven, keeping the middle juicy and tender, without any hands-on work.

These Mediterranean meatballs are easy to make and full of flavor. Simply combine your ground chicken with the herbs, spices, onion, feta, and garlic and form into balls. Then bake in the oven for hands-off cooking. Protein-packed with some healthy fats and are great for fun weeknight dinner or meal prep.

First start off by adding the ground chicken, onion, feta, garlic, parsley, mint, oregano, olive oil, and salt and pepper in a large bowl. Mix well to combine. I find using my hands is the best to make sure everything is mixed well.

While I prefer to bake these meatballs, you can pan fry them if you want. Since there is no binder, you need to be very careful when frying as they are more susceptible to fall apart. Ground chicken is also a lean cut of meat, so you need to make sure you have enough oil in your pan.

If you're new to The Café, you may not have noticed that we have an affinity for meatballs around here. In fact, if you type meatballs in the search bar up in the right-hand corner of this website, you'll find a plethora of meatball recipes. There's the traditional Italian meatball recipe (a long-time family favorite), an additional Italian meatball recipe made with chicken breasts, as well as Korean, Vietnamese, and Hawaiian meatball recipes.

After the photoshoot today, I nibbled on one of these Greek Chicken Meatballs slowly, trying to decide the best way to describe the deliciousness. To start with, they're tender and moist. That's not always the case for chicken meatballs, as ground chicken doesn't have a lot of fat in comparison to beef or pork (which helps keep things moist). Lots of finely diced veggies and a scoop of crumbled Feta cheese help keep them moist but also add a ton of flavor.

The seasonings for these meatballs are fairly simple but so delicious; there's a generous portion of finely minced fresh garlic, chopped fresh oregano, dried basil, onion powder, lemon zest, salt and pepper. Nothing super fancy but the combination creates a lovely burst of fabulous flavor.

The other thing I love about these Greek Chicken Meatballs is that they make such a pretty presentation. If you've ever purchased ground chicken, you probably wouldn't describe it as \"pretty\", even when roasted in the oven. It's pale and (again, because of the lower fat content) doesn't brown well. But a little magic trick creates the golden brown, glistening chicken meatballs of your dreams (well, maybe not your dreams, but definitely those of a food geek like me).

What's the magic trick So simple! A splash of olive oil combined with a small spoonful of paprika is brushed on the meatballs before they go into the oven. Paprika is one of my favorite ingredients, not for its flavor (it's pretty bland) but rather for its ability to transform certain foods (potatoes, eggs, chicken, etc.) from anemic to gloriously appealing.

I mentioned at the beginning of this post that these Greek Chicken Meatballs can be prepped ahead. I like to make them early in the day or even the night before, cover them with plastic wrap and pop them in the fridge. Shortly before serving time, I preheat the oven and the pan goes right from the refrigerator to the oven. In less than fifteen minutes I've got a beautiful pan of golden meatballs ready to use in a myriad of ways.

I always look for recipes with ingredients that appeal to me. I eat with my eyes first. Therefore, I always follow recipes exact the first time. If not, how would I know what to tweak These meatballs were very good, the only thing I would do different next time, is to take a few extra minutes to lightly sauté the peppers, onion & garlic in a little olive oil. Other than that, they were very, very good. Thanks for all of you wonderful recipes, Chris. God bless

This looks pretty yummy for ground chicken. I'm not a fan, but this looks pretty good and I'd give it a try. What really sparks my interest is the comments and how people are so willing to substitute what they don't happen to have on hand. To me, this is the mark of a good cook and we all should strive to try to be more like this. I believe you might have encouraged this and if so kudos to you. That said, you have some amazing recipes on this site.

It was hot here today, so instead of meatballs baked in the oven, I tried molding the meat mixture (all chicken thigh) around flat skewers like kofte kebab for grilling, but it seemed like it was too wet and delicate to stand up to that sort of treatment - the skewers wanted to pull out of the meat when it was time to turn them over. So some of it turned out more like long \"burgers\" than proper kebabs, but it was still very tasty.

Hi Lisa, yes, chicken is a little difficult to skewer. So happy you still enjoyed them.Regarding your question, fresh basil is a great sub. I used dried basil only because the fresh oregano is an important flavor in this recipe and I hate for people who don't have an herb garden to have to purchase 2 different types of fresh herbs. But fresh basil is a great sub!

With their simple list of ingredients (most things you may already have in your fridge or pantry), and easy cooking method, these ground chicken meatballs are truly so simple to whip up and pop into the oven as party guests are on their way to your house.

Simply stir together creamy Greek yogurt (which can also be used for a lemon smoothie or even healthy buffalo chicken dip), parsley, dill and ground black pepper. I used fresh herbs here because I had them on hand, but dried herbs work great too.

This ground chicken meatballs recipe was chosen as a Community Pick in a contest at Food52 and photographed by James Ransom (photo below). This Greek chicken meatball recipe was deemed as refreshing as it is easy to pull together.

Smartpoints: GREEN: Up to 3 meatballs for 1 smartpoint, Up to 5 meatballs for 2 smartpoints, Up to 9 smartpoints for 4 smartpoints. Tzatziki sauce is zero points for 2 Tbsp or 1 smartpoint for 1/4 cup BLUE/PURPLE: Up to 5 meatballs for 1 Smartpoints, Up to 8 meatballs for 2 smartpoints, Up to 12 meatballs for 3 smartpoints. Tzatziki sauce is zero points per 1/4 cup

These Greek chicken meatballs with tzatziki sauce are exactly what you need this week. They are crispy on the outside, with a perfectly moist, juicy center. This healthy chicken meatball recipe is easy to make, delicious and perfect for busy nights when you want a healthy meal in a short amount of time.

This recipe is great because it offers delicious Mediterranean flavors. The fresh mint, tzatziki sauce, lemon juice, and spices all come together to form the most harmonious dish. Personally, I enjoyed my Greek chicken meatballs with a side of buttered orzo and spinach. It was light, yet completely satisfying.

The nutritional information below reflects the Greek chicken meatballs, tzatziki sauce, and the orzo pasta with spinach. It is broken out over 5 servings with each person getting 3 meatballs, a portion of rice and tzatziki sauce. The vegetable oil and extra garnishes are not included in this number.

Pan frying these meatballs helps lock in the juiciness of the chicken and gives the meatballs a perfect crunch. What some readers have done is instead bake the meatballs in the oven at 400 degrees for 25 minutes. These meatballs came out just as good for them, though I suspect a little less crispy. Still, oven baking is a great way to reduce the overall oil content of the recipe even further.

Others have sliced the meatballs and turned this recipe into a meatball sub, which I think is creative and intuitive. Alternatively, you can also serve these meatballs with a drizzle of tzatziki sauce without the orzo for a light lunchtime snack.

Reheating these Greek chicken meatballs is relatively simple. From the fridge, all you need to do is pop them in the microwave with a damp paper towel over to lock in the moisture. Reheat 3-4 meatballs at a time until they are heated through completely.

Made the meatballs and tzatziki dip, both were amazing. Followed the recipe without any changes. The meatballs were crispy on the outside and juicy on the inside, and paired really well with the dip. Will definitely make again. Thank you!

I made this for a girls get together. I made the chicken balls and tzatziki and orzo and served it exactly like the photo. I was impressed with myself! Everyone else brought a little something, but mine won hands down! Everyone asked me about it and I told them about Healthyish. I know you got several new followers that night. My sister has made a few of your recipes since.

After making this recipe at least 5 times I figured it was time to leave a review about how good this comes out. Followed the recipe exactly each time & everything is delish even on reheat. I love the way the meatballs cook up-brown & crispy on the outside & juicy & flavorful on the inside. This is a keeper.

I used toothpicks to make these the perfect party or game day appetizer. Ditch the toothpicks and pair the meatballs with Air Fryer Delicata Squash or Air Fryer Roasted Potatoes for a great and simple dinner.

There are different types of ground chicken meat based on fat percentages. You can use 99% lean meat if you would like, but these meatballs will not be moist. Also, if you like ground turkey better than chicken, you can sub ground turkey. Again, if you use a ground meat with basically zero fat, the meatballs will not be juicy.

Combine all ingredients together until you have a uniform mixture. Wet your hands and form roughly 1 tbsp sized meatballs (should make about 21 from a pound of chicken). Place them on a prepared air fryer tray and spray with cooking spray. Air fry at 375 for 15 minutes, until the internal temperature is at 165F. I use a meat thermometer like this one to make sure my meatballs are fully cooked without having to cut them in half. 153554b96e

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