Greek Chicken Meatballs
52kcal
Ingredients
- 1 pound ground chicken (not 100% chicken breast) use a mix of ground chicken
- 6 oz onion (grated and squeezed dry)
- 1 whole egg
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ tablespoon minced garlic
- ¼ cup panko bread crumb
- ¼ teaspoon red pepper chili flakes
- ¾ teaspoon kosher salt (adjust to your liking)
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons olive oil (for brushing the meatballs)
Method
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Grate the yellow onion into a bowl, then squeeze out the excess liquid using your hands or a clean paper towel.
- In a large mixing bowl, combine the ground chicken, squeezed onion, garlic, fresh dill, fresh mint, cumin, coriander, red pepper flakes, oregano, egg, panko breadcrumbs, salt, and black pepper. Mix everything together gently using clean hands or a spoon until just combined—don’t overmix.
- Form golf ball-sized meatballs (about 18) and place them evenly on the prepared sheet pan. Lightly brush with olive oil.
- Bake for 18–20 minutes, turning halfway, until meatballs are cooked through and golden brown. Serve warm or at room temperature with Greek salad and yogurt.
Nutrition
Calories52kcalCarbohydrates2gProtein5gFat3gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.02gCholesterol31mgSodium123mgPotassium161mgFiber0.4gSugar0.5gVitamin A53IUVitamin C1mgCalcium14mgIron0.5mg
Notes
Ground Chicken: For the juiciest, most flavorful meatballs, use a mix of white and dark ground chicken. Avoid 100% chicken breast, as it’s too lean and can result in dry meatballs. A bit of fat helps keep them tender and moist.
How to form meatballs: I used a medium cookie scoop (1½ Tbsp) to portion the mixture before shaping into meatballs.
Storing: Allow the meatballs to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. For longer storage, freeze them for up to 3 months.