Juicy Mediterranean Chicken Meatballs

This Mediterranean chicken meatball recipe transforms basic ground chicken into flavor-packed, protein-rich bites that bring the sunny Mediterranean right to your dinner table. The combination of salty feta, sweet sun-dried tomatoes, and fresh herbs creates meatballs that are anything but ordinary.

I first created these meatballs when trying to break out of our boring weeknight dinner routine. My husband who typically reaches for beef meatballs now requests these Mediterranean chicken versions at least twice a month.

Ingredients

• Ground chicken: Forms the lean protein base but still creates tender juicy meatballs
• Whole wheat panko breadcrumbs: Add the perfect light texture without being dense
• Sun dried tomatoes: Packed in oil bring concentrated sweet tangy flavor in every bite
• Feta cheese: Provides salty creaminess that melts slightly inside each meatball
• Fresh herbs: Like parsley and green onions add brightness and color that dried herbs cannot match
• Greek yogurt: In the tzatziki provides cooling protein rich balance to the warm meatballs

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 400°F and prepare your baking sheet with parchment paper. This high temperature will give your meatballs a nice golden exterior while keeping the inside juicy. Take this time to chop all your herbs and garlic so everything is ready to go.

Create The Mixture:

Combine all meatball ingredients in a large bowl using gentle hands. Avoid overworking the meat mixture which can make meatballs tough. Mix just until ingredients are distributed throughout the chicken. The sundried tomatoes and feta should be visible throughout the mixture.

Form Perfect Meatballs:

Use a cookie scoop to portion the meat mixture consistently. This ensures even cooking and presentation. Roll each portion between your palms with light pressure until round. If the mixture sticks to your hands wet them slightly with cold water.

Bake To Perfection:

Space meatballs evenly on your baking sheet allowing air to circulate around each one. Bake for exactly 20 minutes then check internal temperature. They should reach 165°F for food safety. Look for light golden color rather than dark brown which indicates overcooking.

Finish With Fresh Flavor:

While still hot from the oven squeeze fresh lemon juice over the meatballs. The heat helps the juice penetrate the meatballs adding bright acidity that balances the rich flavors. Let them rest for 5 minutes before serving to allow juices to redistribute throughout.

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The sundried tomatoes are truly the secret ingredient in this recipe. I discovered their magic when I accidentally added twice the amount called for in my first batch. That happy accident created such intense umami flavor that I never went back to the original measurements.

Freezer Friendly Meal Prep

These meatballs freeze beautifully making them perfect for busy weeknights. After baking let them cool completely then place on a parchment lined baking sheet and freeze until solid about 2 hours. Transfer frozen meatballs to freezer bags removing as much air as possible. They will keep for up to 3 months.

To reheat place frozen meatballs on a baking sheet in a 350°F oven for about 15 minutes or microwave individual portions for 1 to 2 minutes. They reheat without losing moisture or flavor making them ideal for meal planning.

Creative Serving Ideas

While delicious with tzatziki these meatballs are incredibly versatile. Try them in Mediterranean grain bowls with quinoa cucumber tomatoes and hummus. Stuff them into pita with greens and pickled red onions for a quick lunch. You can even simmer them in marinara sauce for a protein packed pasta topping.

For an elegant appetizer presentation skewer each meatball with a toothpick and arrange around a bowl of tzatziki garnished with fresh dill. This always disappears first at parties and no one guesses how simple they were to prepare.

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Tzatziki Success Tips

The secret to perfect tzatziki is removing excess moisture from the cucumber. After grating wrap the cucumber in a clean kitchen towel and squeeze firmly several times. This prevents watery sauce that slides off your meatballs.

For the best flavor make tzatziki at least 2 hours before serving and refrigerate. This allows the garlic and herbs to fully infuse the yogurt creating a more complex flavor profile. Stir well before serving as some liquid separation may occur.

Frequently Asked Questions

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute for ground chicken in this recipe. It will still result in moist and flavorful meatballs.

→ How can I keep the meatballs juicy?

Ensuring you include enough egg, breadcrumbs, and olive oil-packed sun-dried tomatoes helps to retain moisture and prevent dry meatballs. Avoid overbaking!

→ What sides pair well with these meatballs?

These meatballs pair wonderfully with pita bread, herbed rice, a Mediterranean salad, or roasted vegetables. You can also serve them with tzatziki sauce for dipping.

→ Can I make these meatballs ahead of time?

Yes! You can prepare and shape the meatballs in advance, then refrigerate them for up to 24 hours. Alternatively, bake the meatballs and reheat them just before serving.

→ Can I freeze the meatballs?

Absolutely! After baking, let the meatballs cool completely before freezing in an airtight container. They can be reheated directly from frozen in the oven.

→ What if I don't have sun-dried tomatoes?

If sun-dried tomatoes are unavailable, you can substitute them with chopped roasted red peppers for a similar flavor and texture.