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These juicy Mediterranean chicken meatballs pack so much flavor into one bite-sized meal thanks to tangy feta cheese, savory parmesan, and sun dried tomatoes. They make a perfect weeknight dinner, lunch prep, or impressive party appetizer paired with your favorite grain bowl or salad.
These were born out of a craving for something cozy and bright after a trip to Greece. I have made them for potlucks and my friends always ask for the recipe later.
Ingredients
- Ground chicken or turkey: Look for organic or pasture-raised for best flavor and texture
- Whole wheat panko breadcrumbs: Helps the meatballs stay tender use a fresh box for best results
- Egg: Binds everything together and keeps the texture light
- Sun dried tomatoes in oil: Packed with umami and a little chew pat them dry and chop for easy mixing
- Feta cheese: Salty and creamy crumbled from a block has the best taste
- Parmesan cheese: Grated adds aged, nutty flavor choose a wedge and grate it yourself
- Garlic: Minced fresh for the strongest flavor or use a good quality powder
- Green onions: Fresh and mild slice them finely for best distribution
- Fresh parsley: For color and herbal notes Italian parsley works well here
- Salt and black pepper: Standard seasoning taste your mixture if you can before forming
- Lemon: Brightens up the finished dish use fresh juice to taste
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees F and line a large baking sheet with parchment paper or spray it with baking spray. This helps prevent sticking and ensures the meatballs brown evenly without burning.
- Mix the Meatball Mixture:
- Add the ground chicken or turkey to a big bowl. Sprinkle in the breadcrumbs so they do not clump. Crack in the egg. Add the sun dried tomatoes, feta, parmesan, garlic either fresh or powder, green onions, parsley, salt, and black pepper. With clean hands or a large spoon combine everything thoroughly. Try not to overwork the mixture as this can make meatballs dense.
- Shape the Meatballs:
- Grab a medium cookie scoop or a heaping tablespoon to portion out your mixture. Form into even balls about two inches each and place spaced apart on the prepared baking sheet. Aim for similar sizes so they cook at the same rate and you get about eighteen meatballs.
- Bake Until Just Right:
- Place the tray into the oven on a middle rack. Bake for twenty to twenty five minutes or until the meatballs are golden on the outside and fully cooked inside with a temperature of at least 165 degrees F. Do not overbake to keep them juicy.
- Finish and Serve:
- Optional but highly recommended squeeze fresh lemon juice over the warm meatballs and serve. They are delicious with a fresh Mediterranean salad or tucked into bowls with rice and homemade tzatziki sauce.
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Sun dried tomatoes are my secret ingredient here. They add a little chew and so much punchy taste. My son loves to help crumble the feta over the bowl before we mix everything in together.
Storage Tips
Refrigerate any leftover meatballs in an airtight container for up to four days. To freeze let them cool fully then arrange in a single layer on a baking sheet and freeze until firm. Once frozen transfer to a zip top bag or freezer-safe box. They reheat beautifully in the microwave or oven and stay moist.
Ingredient Substitutions
Use ground turkey for a leaner version both white and dark meat will work but dark is more flavorful. If you do not have feta try goat cheese or even ricotta though feta gives the best Mediterranean note. Dairy free eaters can omit the cheeses and add a tablespoon of nutritional yeast for a little umami. Gluten free breadcrumbs substitute well just use your favorite brand.
Serving Suggestions
For a party appetizer serve the meatballs with toothpicks and a bowl of tzatziki or easy hummus. At dinner pile them into grain bowls with quinoa or brown rice plus cucumbers and tomatoes. Inside a pita wrap with lettuce and sauce was my husband's go-to lunch all last summer.
Cultural History
Mediterranean meatballs trace back to keftedes in Greece and kofta across the Middle East and North Africa. The blend of fresh herbs cheeses and spices is a nod to these culinary roots. This version uses more modern healthy swaps like lean poultry but keeps those classic flavors alive.
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These meatballs are such a win for meal prep and potlucks. Every time the tray comes out of the oven the house smells like parsley and toasted cheese and everyone fights for the first taste. They are sure to become a staple in your own kitchen just like in mine.
Frequently Asked Questions
- → Which protein can be substituted for chicken?
Ground turkey is a great swap for chicken in this dish and gives similar tenderness and taste.
- → What is the best way to portion the mixture?
Using a cookie scoop helps create evenly sized meatballs, ensuring consistent cooking throughout.
- → How can I keep the meatballs moist?
Ingredients like feta, sun-dried tomatoes, and egg keep the mixture juicy during baking.
- → Is there a gluten-free breadcrumb option?
Gluten-free panko or ground oats can replace the whole wheat panko for a similar texture.
- → What’s a good way to serve these meatballs?
Serve with Mediterranean salad, brown rice, tzatziki, or wrapped in warm pita bread for a complete meal.