Description
These Delicious Greek Chicken Meatballs combine ground chicken with feta cheese, garlic, oregano, and lemon zest to create flavorful, tender meatballs. Cooked in a skillet until golden brown, they make a perfect appetizer or main dish served warm with tzatziki sauce or a fresh salad.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
For Cooking
- 2 tbsp olive oil
Instructions
- Mix Ingredients: In a large bowl, combine the ground chicken, minced garlic, crumbled feta cheese, dried oregano, lemon zest, and chopped parsley. Mix well until all ingredients are evenly incorporated.
- Add Breadcrumbs and Season: Add the panko breadcrumbs to the mixture and season generously with salt and pepper. Stir until the breadcrumbs and seasoning are evenly distributed throughout the mixture.
- Shape Meatballs: Form the mixture into golf ball-sized meatballs, about 1 to 2 inches in diameter, ensuring they are compact but not overly dense.
- Heat Skillet: Place a skillet over medium heat and add olive oil. Heat until the oil is shimmering but not smoking, which indicates it’s ready for cooking.
- Cook Meatballs: Add the meatballs to the skillet, cooking for 5-7 minutes per side. Turn carefully to cook evenly until they are golden brown and cooked through internally.
- Serve: Once cooked, serve the Greek chicken meatballs warm, accompanied with tzatziki sauce or a fresh salad for a complete and delicious meal.
Notes
- Use fresh lemon zest for the brightest citrus flavor.
- Do not overcrowd the skillet to allow even browning.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safety.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
