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To make Greek chicken meatballs, gather these key ingredients: - 1 lb ground chicken - 1/2 cup whole wheat breadcrumbs - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried dill - 1 tablespoon fresh lemon juice - Zest of 1 lemon - Salt and freshly ground black pepper, to taste - Olive oil, for frying These ingredients help create a tasty and healthy meal. The ground chicken gives a light base. Feta adds a creamy, tangy flavor. Fresh herbs like parsley and dill brighten up the taste. The lemon juice and zest bring a refreshing twist. To make these meatballs your own, consider adding: - Chopped spinach for extra greens - Red onion for a bit of sweetness - A pinch of cayenne for heat - Sun-dried tomatoes for a burst of flavor - Different types of cheese like goat cheese These options let you play with flavors and textures. You can mix and match to find your favorite combination. Each serving of Greek chicken meatballs contains: - Calories: Approximately 250 - Protein: 25g - Carbohydrates: 15g - Fiber: 2g - Fat: 12g These meatballs are a great source of protein and are lower in carbs than many dishes. They fit well into a balanced meal. You can serve them with a salad or whole grain pita to round out your plate. For the full recipe, check out the detailed instructions. To start, gather your ingredients. You need ground chicken, breadcrumbs, feta cheese, parsley, garlic, oregano, dill, lemon juice, and zest. In a large bowl, add the ground chicken, breadcrumbs, and feta. Next, mix in the chopped parsley, minced garlic, oregano, and dill. Squeeze in the lemon juice and add the lemon zest. Now, season with salt and pepper. Use your hands to mix everything. Make sure it is well combined. This step is key for a tasty meatball. Once your mixture is ready, heat a skillet over medium heat. Add a good amount of olive oil to coat the bottom. Use slightly moistened hands to scoop the meatball mixture. Roll it into balls about the size of a golf ball. Place them on a plate. When the skillet is hot, carefully add the meatballs in batches. Do not overcrowd the pan. Cook them for about 5-7 minutes on each side. You want a golden brown crust. Check that the inside of each meatball reaches 165°F (74°C). After cooking, transfer the meatballs to a plate lined with paper towels. This will help soak up any extra oil. Serve your Greek chicken meatballs warm. They are great on their own or with a yogurt sauce. You can also pair them with a fresh salad or warm pita bread. For a nice touch, drizzle more olive oil on top. A sprinkle of fresh parsley adds color, too. For the full recipe, check the section above. Enjoy your meal! To get the best texture for your Greek chicken meatballs, start with the right ground chicken. Use fresh, high-quality meat. Mixing in whole wheat breadcrumbs adds structure while keeping them light. Crumbled feta cheese brings a creamy texture and salty flavor. Don't overmix your meatball mixture; just blend until everything is combined. This helps keep the meatballs tender. One big mistake is overcrowding the pan. It can steam the meatballs and stop them from browning. Always leave space between each meatball. Another mistake is skipping the resting time after cooking. Let the meatballs sit on paper towels to absorb extra oil. This keeps them from being greasy and helps maintain their structure. To ensure your meatballs stay juicy, add moisture through lemon juice and zest. The feta also helps keep them moist. When mixing, avoid compacting the meat too tightly; this can make them tough. Use slightly wet hands when rolling the meatballs to prevent sticking. Cooking them at medium heat allows for an even cook without drying them out. For the full recipe, check the section above. {{image_4}} If you want to switch things up, try different proteins. Ground turkey works great. It keeps the meal light but still tasty. Ground beef or pork can also work well. These meats add a rich flavor. If you want a meat-free option, try using lentils or chickpeas. Both give a nice texture and flavor. Herbs and spices can make your meatballs pop. I love adding fresh mint for a bright taste. You can also try basil or cilantro for a different flavor profile. If you like heat, add a pinch of red pepper flakes. This will give your meatballs a nice kick. Experimenting with different herbs keeps the dish exciting. You can serve Greek chicken meatballs in many fun ways. Skewers are a great idea for parties. Just thread the meatballs on sticks and grill them. You can also serve them in warm pita wraps. Add lettuce, tomatoes, and tzatziki sauce for a fresh meal. Another option is to serve them over a bed of rice or quinoa. This adds a nice base and makes the dish more filling. Try these variations to keep your Greek chicken meatballs fun and fresh. For the complete recipe, refer to the Full Recipe section. To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are in a single layer if possible. This helps keep them from sticking together. When you reheating meatballs, use the stove for the best taste. Heat a skillet over medium heat. Add a splash of olive oil to the pan. Place the meatballs in the skillet and cover it. Heat them for about 5 minutes, turning halfway through. This method keeps them moist and tasty. If you want to freeze meatballs, first let them cool completely. Lay them out on a baking sheet in a single layer. Freeze them for a few hours until solid. Once frozen, transfer them to a freezer bag. They can last for up to three months. Thaw them overnight in the fridge before reheating. This way, you have a quick meal ready anytime! For the full recipe, check out the details above. The best internal temperature for chicken meatballs is 165°F (74°C). This ensures that they are safe to eat. Use a meat thermometer to check this. Insert it into the center of the meatball. If it reads 165°F, your meatballs are ready! This step is key. Undercooked meatballs can lead to foodborne illness. Always prioritize safety in the kitchen. Yes, you can bake Greek chicken meatballs! Baking is a healthier option and still yields great flavor. Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until they reach the ideal internal temperature. This method keeps your meatballs moist while also adding a bit of crispness to the outside. Tzatziki sauce is a perfect match for Greek chicken meatballs. It adds a cool, creamy taste that balances the flavors. To make tzatziki, mix yogurt, cucumber, garlic, and lemon juice. You can also try a tomato-based sauce or a simple olive oil drizzle. Each option brings out the best in the meatballs. For a full recipe, check out the Mediterranean Zesty Greek Chicken Meatballs. We covered how to make tasty Greek chicken meatballs. You learned about key ingredients, cooking methods, and tips for a great texture. Remember to try variations with different proteins and herbs to keep things exciting. Store any leftovers properly for future meals. Use our FAQs to clarify doubts and enhance your dish. With these tools, you'll serve up delicious meatballs every time. Enjoy creating your own flavorful versions!

Greek Chicken Meatballs

Elevate your dinner with these Mediterranean Zesty Greek Chicken Meatballs! Packed with fresh flavors like feta, parsley, and lemon, these tender meatballs are easy to make and perfect for any occasion. In just 30 minutes, you can enjoy a delicious, healthy meal that's sure to impress.
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Ingredients
  

1 lb ground chicken

1/2 cup whole wheat breadcrumbs

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried dill

1 tablespoon fresh lemon juice

Zest of 1 lemon

Salt and freshly ground black pepper, to taste

Olive oil, for frying

Instructions
 

In a large mixing bowl, thoroughly combine the ground chicken, whole wheat breadcrumbs, crumbled feta cheese, finely chopped parsley, minced garlic, dried oregano, dried dill, lemon juice, and lemon zest.

    Season the mixture generously with salt and freshly ground black pepper. Using your hands, mix all the ingredients until well incorporated and uniform in texture.

      Preheat a skillet over medium heat while adding a generous drizzle of olive oil, ensuring the bottom is well-coated.

        With slightly moistened hands, scoop approximately 2 tablespoons of the meatball mixture and roll them into smooth, compact balls. Transfer them to a plate.

          Once the skillet is hot, carefully place the meatballs into the pan in batches, avoiding overcrowding. Sauté them for about 5-7 minutes on each side, or until they develop a beautiful golden brown crust and are cooked through to an internal temperature of 165°F (74°C).

            Once cooked, remove the meatballs from the skillet and let them rest on a plate lined with paper towels to absorb any excess oil.

              Serve the meatballs warm, either on their own paired with a refreshing yogurt sauce or alongside a crisp side salad or warm pita bread.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Consider serving the meatballs drizzled with additional olive oil and a sprinkle of fresh parsley for a pop of color. Offer a side of tzatziki sauce for dipping, and arrange the meatballs on a colorful platter to enhance visual appeal.