Description
Delicious Greek Chicken Meatballs flavored with fresh herbs and spices, pan-fried to golden perfection and served with classic Mediterranean sides like romaine lettuce, feta, cucumber, tomato, white rice, and tzatziki sauce for a wholesome and satisfying 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, for serving
- cucumber, sliced or diced
- tomato, sliced or diced
- white rice, cooked
- tzatziki sauce
Instructions
- Mix Ingredients: Add ground chicken, salt, black pepper, ground cumin, ground oregano, red pepper flakes, chopped fresh dill, chopped fresh mint, diced red onion, minced garlic, and lemon zest into a medium mixing bowl. Use your hands to thoroughly combine all ingredients until evenly mixed.
- Form Meatballs: Using a cookie dough scoop or tablespoon, scoop out the mixture and shape into round meatballs by hand. Set aside on a plate or tray.
- Heat Skillet: Place a large skillet over medium heat and add one tablespoon of olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook Meatballs: Carefully add the meatballs to the hot skillet in a single layer without overcrowding. Cook for approximately 3 to 4 minutes on each side, turning gently to brown all sides, until the internal temperature reaches 165 degrees Fahrenheit, ensuring they are fully cooked. Repeat in batches if necessary.
- Assemble and Serve: Serve the Greek chicken meatballs over a bed of chopped romaine lettuce and accompany with crumbled feta, sliced cucumber, diced tomato, cooked white rice, and a generous dollop of tzatziki sauce for a complete Mediterranean-inspired meal.
Notes
- For best results, ensure meatballs are uniform in size to cook evenly.
- Use fresh herbs for optimal flavor; dried herbs can be substituted but use half the quantity.
- If you prefer, bake the meatballs at 375 degrees Fahrenheit for 20 minutes as a hands-off alternative.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with pita bread or a side salad for added texture and variety.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 70 mg
