Description
These Greek chicken meatballs are packed with flavor and protein- juicy, flavorful, and endlessly versatile. Perfect for meal prep, make-ahead dinners, wraps, bowls, or an easy appetizer everyone will love!
Ingredients
- 1 egg
- 1/4 cup panko or breadcrumbs (can use gluten free)
- 1 teaspoon cumin
- 1 1/2 teaspoons oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, diced
- 1/4 cup fresh mint, chopped (fresh dill or fresh parsley)
- 1-2 teaspoons fresh garlic cloves, minced
- 1 pound ground chicken (or ground turkey, ground beef, ground pork- or use a combination)
1-2 tablespoons olive oil or avocado oil
Instructions
- Mix meatballs. In a medium bowl stir together egg and bread crumbs. Add cumin, oregano, salt, black pepper, onion, mint, and garlic. Mix thoroughly together. Gently fold in ground chicken, do not over mix as this can toughen the meatballs. Refrigerate for 30-60 mins to make rolling meatballs easier (see note)
- Shape meatballs. Using a small cookie scoop or a spoon, scoop the mixture into 2-tablespoon portions and roll into balls—you should get about 18 meatballs. If the chicken mixture feels sticky, lightly moisten your hands with water or olive oil to make rolling easier.
- Cook meatballs. Pan Fry: Heat olive oil to medium heat in a large skillet. Add meatballs in a single layer, fry in batches so as not to overcrowd. Cook 8-10 minutes, stirring occasionally until brown and cooked through to 165°F internal temperature. Bake: On a parchment paper lined baking sheet pan, brush with olive oil and bake in a preheated oven at 425°F for 15-20 minutes until cooked through to 165°F internal temperature. Broil for a few minutes to brown. Air Fry: Brush with olive oil and place in air fryer basket. Bake at 400°F for 10-12 minutes. Shake the basket 1/2 way through. Cook until the internal temperature is 165°F.
Notes
Chilling the mixture, especially if using ground chicken or ground turkey, makes them firmer and easier to shape and roll.
Serve with romaine lettuce, cucumbers, cherry tomatoes, bell peppers, red onion, fresh herbs, hummus, tzatziki sauce, Greek dressing, Greek yogurt, feta cheese, homemade pita, or pita chips.
Avoid overmixing the meat. This can toughen the meat, especially when using turkey or chicken.
Pan-fry for a crispy crust and rich, deep flavor. For a deeper crust, dredge the meatballs in 1/2 cup of flour before frying.
Storage: Store cooked meatballs in a sealed container in the fridge up to 3 days. Reheat in the oven, covered, at 300°F for 15 minutes. Freeze raw meatball mixture in a sealed airtight container up to 3 months. Let thaw completely. Freeze shaped meatballs on a sheet pan, transfer to a sealed airtight container and store in freezer up to 3 months.
Nutrition
- Serving Size: 4- 5 meatballs
- Calories: 245
- Sugar: 0.9 g
- Sodium: 369.2 mg
- Fat: 14.4 g
- Saturated Fat: 3.6 g
- Carbohydrates: 6.7 g
- Fiber: 0.7 g
- Protein: 22.5 g
- Cholesterol: 144 mg
