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This hearty Mediterranean Chicken Meatballs recipe has been my go-to for quick weeknight dinners that still feel special. These flavor-packed meatballs combine juicy ground chicken with Mediterranean favorites like sun-dried tomatoes and feta for a satisfying meal ready in just 30 minutes.
I first created these meatballs when trying to recreate flavors from our favorite Greek restaurant at home. After several attempts, this version became an instant family favorite that even my picky eaters request weekly.
Ingredients
- Ground chicken provides a leaner protein base than traditional beef while still remaining juicy and tender
- Whole wheat panko breadcrumbs add perfect texture without becoming dense
- Egg helps bind everything together for perfect meatball formation
- Sun dried tomatoes packed in oil bring intense flavor concentration and umami
- Feta cheese adds tangy saltiness and authentic Mediterranean character
- Parmesan cheese contributes rich savory notes and helps with binding
- Fresh garlic infuses aromatic depth throughout each meatball
- Green onions provide mild onion flavor without overpowering
- Fresh parsley brightens the entire dish with herbaceous notes
- Salt and pepper enhance all other flavors when properly balanced
- Fresh lemon juice optional but highly recommended for final brightness
Step-by-Step Instructions
- Prep Your Oven
- Preheat your oven to 400°F and prepare your baking sheet with either parchment paper or nonstick spray. The high temperature ensures a nice golden exterior while keeping the interior juicy.
- Mix The Ingredients
- Combine all ingredients in a large bowl including the ground chicken, breadcrumbs, egg, sun dried tomatoes, both cheeses, garlic, green onions, parsley, salt and pepper. Mix thoroughly but gently using either a spoon or clean hands until just combined. Overmixing can make the meatballs tough.
- Form The Meatballs
- Using a 1.5 tablespoon cookie scoop, portion the mixture into approximately 2inch balls, placing them evenly spaced on your prepared baking sheet. You should get about 18 meatballs total. The consistent sizing ensures even cooking.
- Bake To Perfection
- Place the sheet pan in your preheated oven and bake for 20 to 25 minutes. Look for light browning on the exterior and ensure they are cooked through to an internal temperature of 165°F. The high heat creates a nice crust while keeping the interior moist.
- Finish And Serve
- Squeeze fresh lemon juice over the hot meatballs for an optional but recommended final touch of brightness. Serve immediately alongside your preferred accompaniments for a complete meal.
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The sun dried tomatoes are truly the secret ingredient that elevates these meatballs from good to extraordinary. I discovered this by accident when I had a jar that needed using up, and now I make sure to always keep some in my pantry specifically for this recipe. My husband claims he can always tell when I've skipped them.
Meal Prep Magic
These meatballs maintain their texture and flavor beautifully when refrigerated for up to 4 days. Store them in an airtight container once completely cooled. For reheating, a quick 30 seconds in the microwave works perfectly, though you can also reheat them in the oven at 350°F for about 10 minutes if you prefer a crispier exterior.
Freezer Friendly Options
For longer storage, these meatballs freeze exceptionally well. Place completely cooled meatballs on a parchment lined baking sheet and freeze until solid, about 2 hours. Transfer frozen meatballs to a freezer safe container or bag and store for up to 3 months. When ready to eat, thaw overnight in the refrigerator or reheat directly from frozen by adding a few extra minutes to the reheating time.
Building The Perfect Mediterranean Bowl
Create a restaurant worthy meal by serving these meatballs as part of a Mediterranean bowl. Start with a base of brown rice, quinoa, or cauliflower rice. Add the meatballs and surround with fresh vegetables like cucumber, cherry tomatoes, and roasted red peppers. Include some chickpeas for extra protein and fiber. Drizzle with homemade tzatziki sauce and finish with a sprinkle of extra feta cheese and fresh herbs. The combination of warm meatballs with cool, crisp vegetables creates a perfectly balanced meal.
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Common Questions
- → Can I use ground turkey instead of chicken?
Yes, you can substitute ground turkey for chicken in equal amounts. The recipe specifically mentions this alternative, and it will yield similar results with a slightly different flavor profile.
- → How do you keep chicken meatballs from falling apart?
The egg and breadcrumbs in this recipe act as binders to hold the meatballs together. Make sure to thoroughly mix all ingredients, and don't skip the egg. Chilling the formed meatballs for 15 minutes before baking can also help them maintain their shape.
- → Can these meatballs be made ahead of time?
Absolutely! You can prepare the meatball mixture and form the balls up to a day ahead, storing them covered in the refrigerator. You can also fully cook them, cool completely, and refrigerate for up to 3 days or freeze for up to 3 months.
- → What can I serve with Mediterranean Chicken Meatballs?
These meatballs pair wonderfully with homemade tzatziki sauce, brown rice, or as part of a Mediterranean bowl with tomato-chickpea salad. They also go well with pita bread, Greek salad, roasted vegetables, or as part of a mezze platter.
- → Are these meatballs gluten-free?
As written, the recipe is not gluten-free due to the whole wheat panko breadcrumbs. However, you can easily substitute gluten-free breadcrumbs or crushed gluten-free crackers to make them suitable for a gluten-free diet.
- → How can I make these meatballs more moist?
To ensure moist meatballs, avoid overmixing the meat mixture and don't overcook them. The sun-dried tomatoes packed in oil and the cheeses already add moisture. You could also add 1-2 tablespoons of Greek yogurt to the mixture for extra juiciness.