Mediterranean Chicken Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 lb ground chicken or ground turkey
02 -
1/4 cup whole wheat panko breadcrumbs
03 -
1 egg
04 -
1/3 cup sun-dried tomatoes, packed in oil, chopped
05 -
1/4 cup feta cheese
06 -
1/4 cup parmesan cheese
07 -
2 cloves garlic, minced or 1/2 tsp garlic powder
08 -
1/4 cup green onions, chopped
09 -
2 tbsp fresh parsley, chopped
10 -
1/2 tsp salt
11 -
1/2 tsp black pepper
12 -
Squeeze of lemon, optional
→ Tzatziki Sauce (optional)
13 -
1 cup Greek yogurt
14 -
1/2 cup cucumber, grated and drained
15 -
1 clove garlic, minced
16 -
2 tbsp fresh dill, chopped
17 -
1 tbsp lemon juice
18 -
1 tbsp olive oil
19 -
1/2 tsp salt
20 -
1/4 tsp black pepper
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with non-stick cooking spray.
02 -
In a large bowl, combine ground chicken, breadcrumbs, egg, sun-dried tomatoes, feta, parmesan, garlic, green onions, parsley, salt, and pepper. Mix well using a spoon or your hands.
03 -
Using a small to medium cookie scoop (approx. 1.2 tbsp), form meatballs about 2 inches in size. Place them evenly spaced on the prepared baking sheet. You should get about 18 meatballs.
04 -
Bake for 20–25 minutes, or until meatballs are lightly browned and cooked through.
05 -
Squeeze a little fresh lemon juice over the cooked meatballs before serving for a bright, tangy flavor.
06 -
Grate the cucumber, then squeeze out excess moisture using a clean towel or cheesecloth.
07 -
In a medium bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.
# Notes:
01 -
For a lighter meal, pair the meatballs with a Mediterranean salad or roasted vegetables.