Description
These Greek Chicken Meatballs are flavorful, tender, and packed with herbs like dill and mint. Perfectly spiced and pan-fried to a golden brown, they make a wonderful main dish served over fresh chopped romaine with feta, cucumber, tomato, rice, and creamy tzatziki sauce for an authentic Mediterranean meal.
Ingredients
Scale
Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving
- chopped romaine lettuce
- feta cheese, crumbled
- cucumber, sliced or diced
- tomato, diced
- white rice, cooked
- tzatziki sauce
Instructions
- Mix Ingredients: Add the ground chicken, salt, black pepper, ground cumin, oregano, red pepper flakes, fresh dill, fresh mint, diced red onion, minced garlic, and lemon zest to a bowl. Use your hands or a spoon to mix everything together until well combined.
- Form Meatballs: Use a cookie dough scoop or tablespoon to portion the meat mixture and roll with your hands to form approximately 40 meatballs, each about 1 to 1.5 inches in diameter.
- Heat Skillet: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat until shimmering.
- Cook Meatballs: Add the meatballs to the hot skillet in batches, making sure not to overcrowd the pan. Cook each side for 3 to 4 minutes until browned and cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Remove cooked meatballs to a plate.
- Serve: Arrange chopped romaine lettuce on plates, and top with cooked meatballs. Garnish with crumbled feta, cucumber, tomato, a serving of white rice, and a dollop of tzatziki sauce for a complete meal.
Notes
- Use fresh herbs like dill and mint for the best authentic flavor.
- If you prefer a milder heat, reduce or omit the red pepper flakes.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Cooking meatballs in batches prevents overcrowding and ensures even browning.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free version, verify that tzatziki sauce and any other served ingredients are gluten-free.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 75 mg
