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This Greek-inspired chicken meatball recipe transforms ordinary ground chicken into juicy, Mediterranean-flavored bites. Paired with cool, homemade tzatziki sauce, it creates a perfect balance of flavors that works beautifully as an appetizer, in pita sandwiches, or as part of a mezze platter.
I first created these meatballs when hosting a Mediterranean-themed dinner party. The platter was completely empty within minutes, and now these have become my signature dish whenever friends gather at my home.
Ingredients
- Ground chicken: Creates meatballs that are lighter than beef while still delivering satisfying texture
- Whole wheat panko crumbs: Help bind the mixture while keeping the meatballs tender
- Grated onion: Adds moisture and flavor without chunky pieces
- Fresh garlic: Provides essential aromatic foundation for authentic Mediterranean flavor
- Parsley: Brings brightness and color to both the taste and appearance
- Lemon zest: Adds citrus notes without making the mixture too wet
- Dried oregano: A signature Greek flavor that shines in these meatballs
- Ground coriander and cumin: Provide warm depth of flavor that complements the chicken
- Feta cheese: Melts slightly inside the meatballs creating pockets of tangy creaminess
- Greek yogurt: Forms the base of the tzatziki providing protein and creamy texture
- Fresh cucumber: In the tzatziki offers refreshing crunch and coolness
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 400°F and line a baking sheet with foil. The high temperature ensures a golden exterior while keeping the interior juicy. Take time to spray the foil thoroughly with cooking spray to prevent sticking.
- Mix the ingredients:
- Combine all meatball ingredients in a large bowl. Use clean hands to gently mix everything together until just combined. Overmixing will make the meatballs tough, so stop as soon as ingredients are evenly distributed.
- Form the meatballs:
- Scoop tablespoon-sized portions of the mixture and roll between your palms to form balls. Slightly wet hands prevent sticking. Place each meatball on the prepared baking sheet with about an inch of space between them to allow even browning.
- Bake to perfection:
- Bake the meatballs for 12-15 minutes until they reach an internal temperature of 165°F. The outside should become golden brown while the inside remains juicy. For extra browning, broil for the final minute.
- Prepare the tzatziki:
- While the meatballs bake, make your tzatziki by combining Greek yogurt with grated cucumber, fresh dill, lemon juice, minced garlic, salt and pepper. Let it rest for 5 minutes before serving to allow flavors to develop.
- Serve and enjoy:
- Arrange hot meatballs on a serving platter with tzatziki sauce on the side or drizzled over the top. Garnish with additional fresh herbs and lemon wedges for a beautiful presentation.
Feta cheese is my secret weapon in these meatballs. I discovered this trick from my Greek neighbor who insisted that the cheese not only adds flavor but helps keep the chicken moist during baking. The first time I tried her version, I was amazed at how such a simple addition transformed the entire dish.
Make-Ahead Options
These meatballs are perfect for meal prepping. You can prepare the mixture up to 24 hours in advance and keep it refrigerated until ready to shape and bake. Alternatively, form the meatballs and arrange them on a parchment-lined tray, then freeze until solid before transferring to a freezer bag. Frozen meatballs can be baked directly from frozen, just add 5-7 minutes to the cooking time.
Serving Suggestions
Transform these meatballs into a complete meal by serving them in warm pita bread with tzatziki, sliced red onions, and fresh tomatoes for a Greek-style sandwich. They also pair beautifully with a simple Greek salad and lemon-herb rice or roasted potatoes. For a low-carb option, serve them over a bed of roasted vegetables or alongside a cucumber and tomato salad.
Ingredient Substitutions
If ground chicken is unavailable, ground turkey works beautifully as a substitute. For a dairy-free version, omit the feta cheese and add an extra tablespoon of breadcrumbs plus a teaspoon of nutritional yeast for flavor. Those avoiding gluten can replace the panko with gluten-free breadcrumbs or crushed rice cereal. The tzatziki can be made with dairy-free yogurt alternatives though the texture will be slightly different.
Storage and Reheating
Cooked meatballs will keep in an airtight container in the refrigerator for up to 4 days. To reheat, cover them with foil and warm in a 350°F oven for about 10 minutes, or microwave on medium power until heated through. The tzatziki sauce stays fresh for 3-4 days when stored separately in the refrigerator. Stir well before serving as some liquid separation is normal.
Frequently Asked Questions
- → Can I use another type of ground meat?
Yes, you can substitute ground chicken with ground turkey or even lean ground pork or beef, though the flavor and texture may vary slightly.
- → What can I serve with these meatballs?
They pair wonderfully with a Greek salad, pita bread, or even a bed of rice. Add some roasted vegetables for a balanced meal.
- → How do I store leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
- → Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture a day in advance and store it in the fridge. When ready, bake them fresh for best results.
- → Is there a substitute for feta cheese?
If you don't have feta, you can use grated Parmesan or even omit the cheese entirely for a dairy-free option.
- → What is the best way to keep these meatballs moist?
The addition of grated onion, egg, and breadcrumbs helps retain moisture in the meatballs. Ensure not to overbake them to keep them tender.