Greek Chicken Meatballs
Juicy, flavorful Greek chicken meatballs with herbs, garlic, and lemon zest. A quick 30-minute Mediterranean meal with tzatziki!
Ingredients
For the Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill chopped
- ¼ cup fresh mint chopped
- ¼ cup finely diced red onion
- 4 cloves garlic finely minced
- ½ teaspoon lemon zest
- 1 tablespoon olive oil for frying
For Serving
- Chopped romaine lettuce
- Feta cheese
- Cucumber sliced or diced
- Tomato chopped
- White rice or couscous
- Tzatziki sauce
Instructions
Step 1: Mix the Meatball Ingredients
- In a large mixing bowl, combine the ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, onion, garlic, and lemon zest. Using your hands, gently mix until everything is evenly distributed. Be careful not to overmix, as that can make the meatballs tough.
Step 2: Shape the Meatballs
- Use a tablespoon or cookie scoop to portion out the chicken mixture. Roll each portion between your hands to form evenly sized meatballs. This recipe makes about 40 meatballs, depending on the size.
Step 3: Cook the Meatballs
- Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, turning to brown all sides, until the internal temperature reaches 165°F. You may need to cook in batches depending on the size of your skillet.
Step 4: Serve
- Serve the meatballs warm over a bed of chopped romaine with cucumbers, tomatoes, feta, and a scoop of rice or couscous. Don’t forget a generous dollop of tzatziki sauce—it ties everything together beautifully.