Delicious Greek Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 small onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 teaspoon dried oregano - 1 tablespoon lemon juice - Salt and pepper to taste - Olive oil for frying - Tzatziki sauce (for serving) When I make Greek chicken meatballs, I love to use fresh ingredients. Fresh parsley and mint add a bright taste. The ground chicken keeps the meatballs light. A serving of Greek chicken meatballs has about 250 calories. It offers protein, carbs, and healthy fats. The chicken provides lean protein, while olive oil adds good fat. Tzatziki sauce adds flavor and some extra nutrients. You can switch ground chicken for turkey if you prefer. For a gluten-free option, use gluten-free breadcrumbs. If you don't have fresh herbs, dried herbs can work too. Just use less, as dried herbs are stronger. You can also skip the cheese or use a dairy-free option if needed. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 small onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 teaspoon dried oregano - 1 tablespoon lemon juice - Salt and pepper to taste - Olive oil for frying - Tzatziki sauce (for serving) In a large bowl, mix the ground chicken and breadcrumbs. Add the grated Parmesan, minced garlic, and chopped onion. Toss in the parsley, mint, and oregano. Then, pour in the lemon juice along with salt and pepper. Use your hands or a spoon to mix everything well. Next, heat a skillet over medium heat. Add a drizzle of olive oil to the hot skillet. While the oil heats, shape your chicken mixture into meatballs. Aim for about 1 inch in diameter. Be careful not to overcrowd the skillet. If needed, cook the meatballs in batches. Once the oil is hot, gently place the meatballs in the skillet. Cook them for about 3-4 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. After cooking, move the meatballs to a plate lined with paper towels to soak up excess oil. For best results, I recommend pan-frying the meatballs. This method gives them a nice crust while keeping the inside juicy. You can also bake them at 400°F for about 20 minutes if you prefer a healthier option. Just make sure they are still golden brown when they’re done. If you want to add some smoky flavor, try grilling them instead. Just be sure to monitor the cooking time closely. To make the best Greek chicken meatballs, follow these easy tips. First, use fresh herbs. Fresh parsley and mint give a bright flavor. Chop them finely so they mix well. Next, don’t skip the lemon juice. It adds zing and keeps the meat moist. When you mix the ingredients, do it gently. Over-mixing can make the meatballs tough. Shape them into small balls, about one inch wide. This size cooks evenly and stays juicy. Store leftover meatballs in an airtight container. They last in the fridge for up to three days. For longer storage, freeze them. Place the meatballs in a freezer bag, and remove as much air as you can. When you're ready to eat, thaw them overnight in the fridge. To reheat, use a skillet or microwave. If using a skillet, add a splash of water to keep them moist. Heat until warm, about five minutes in a skillet or two in the microwave. Serve your Greek chicken meatballs with tzatziki sauce. The cool sauce balances the warm meatballs. You can also pair them with a side salad. A Greek salad with tomatoes, cucumbers, and olives works great. If you want a filling meal, serve them with rice or pita bread. Both options soak up the flavors well. Enjoy the delightful mix of textures and tastes! Pro Tips Use Fresh Herbs: Fresh parsley and mint enhance the flavor of the meatballs, giving them a vibrant taste. If you can, avoid dried herbs for a fresher profile. Don't Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can lead to tougher meatballs. Test for Seasoning: Before cooking all the meatballs, cook a small patty to taste for seasoning. Adjust salt and pepper as needed. Rest After Cooking: Allow the meatballs to rest for a few minutes after frying. This helps retain their juices and keeps them tender. {{image_2}} You can switch up the ground chicken for other meats. Ground turkey works well too. If you want a vegetarian option, use chickpeas instead. For a gluten-free version, replace breadcrumbs with almond flour. Fresh herbs like dill can replace parsley and mint. You can also add feta cheese for a tangy twist. To explore new flavors, change the spices. Try adding cumin for a warm touch. You can mix in some crushed red pepper for heat. If you love citrus, add more lemon juice or zest. For a sweet note, consider a pinch of cinnamon. Each change adds a unique spin to the meatballs. Serve the meatballs with tzatziki sauce for the classic taste. You can also pair them with pita bread. Try adding a side of Greek salad for freshness. If you want something warm, serve with rice or orzo. These meatballs also taste great in a wrap with veggies. Greek cuisine has a rich history. It blends flavors from the sea, land, and sun. Ingredients like olive oil, lemon, and herbs are key. These items reflect Greece's climate and agriculture. Meatballs, or "keftedes," are popular in Greek meals. They often appear at family gatherings and celebrations. Tzatziki sauce, made with yogurt and cucumber, pairs well with meatballs. This sauce adds coolness and flavor. Greek food is about sharing and enjoying time with loved ones. Using ground chicken in this recipe is smart. It is lower in fat than beef or pork. Ground chicken still gives you protein, which is good for muscle health. Fresh herbs like parsley and mint are full of vitamins. They add flavor without extra calories. Garlic, another ingredient, can boost your immune system. Lemon juice adds vitamin C, which helps with skin health. Tzatziki sauce is made with yogurt, which is great for digestion. All these ingredients make your meal tasty and healthy. Avoid overmixing the meatball mixture. This can make your meatballs tough. Use your hands gently to combine the ingredients. Don’t overcrowd the skillet when frying. This can cause uneven cooking and steaming. Make sure the oil is hot before adding meatballs. If it’s not hot, they can absorb too much oil. Finally, check that the meatballs reach an internal temperature of 165°F. This ensures they are safe to eat while being juicy and tender. The best way to cook chicken meatballs is to pan-fry them. Start by preheating a skillet over medium heat. Add olive oil to the hot skillet. Shape your meat mixture into 1-inch balls. Place them in the skillet, avoiding overcrowding. Cook for about 3-4 minutes on each side. This gives them a nice golden color. Pan-frying keeps the meatballs juicy and flavorful. Yes, you can use other types of meat. Ground turkey or pork works well. Beef can also be a good choice, but it changes the flavor. Just adjust the seasoning to suit the meat you choose. Each meat brings its unique taste. Try mixing meats for a different flavor too. You know the meatballs are done when they are golden brown. The best way to check is to use a meat thermometer. The internal temperature should reach 165°F. If you cut one open, it should be no longer pink inside. Let them rest a bit after cooking to keep them juicy. In this article, we covered essential ingredients, cooking steps, and tips for perfect chicken meatballs. You learned about substitutions and variations to suit your taste. Remember the cultural background and the health benefits of what you cook. Avoid common mistakes to enjoy the best results. With these insights, you can create delicious meals that impress everyone at your table. Embrace the joy of cooking and make it a fun experience!$

Delicious Greek Chicken Meatballs

A flavorful dish featuring ground chicken mixed with herbs and spices, served with tzatziki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, finely chopped
0.25 cup fresh parsley, chopped
0.25 cup fresh mint, chopped
1 teaspoon dried oregano
1 tablespoon lemon juice
to taste salt and pepper
for frying Olive oil
for serving Tzatziki sauce

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, chopped onion, parsley, mint, oregano, lemon juice, salt, and pepper.
Mix the ingredients thoroughly with your hands or a wooden spoon until well combined.
Preheat a skillet over medium heat and add a drizzle of olive oil.
While the skillet is heating, shape the chicken mixture into meatballs, about 1 inch in diameter.
Once the oil is hot, place the meatballs in the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Sear the meatballs for about 3-4 minutes on each side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F).
Remove the meatballs from the skillet and let them rest on a plate lined with paper towels to absorb excess oil.
Serve the Greek chicken meatballs warm with a side of tzatziki sauce for dipping.

Notes

Serve warm with tzatziki sauce for dipping.

Keyword chicken, Greek, meatballs, tzatziki