Yield: 12 Meatballs
Greek Chicken Meatballs
This easy Greek chicken meatballs recipe is packed with herbs, garlic, and Greek seasoning for a hearty bowl-style dinner with rice.
Ingredients
- 1 lb ground chicken, or turkey
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon minced garlic
- 1 teaspoon Greek seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
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Instructions
- In a large bowl, combine the meatball ingredients: ground chicken, red onion, fresh dill, fresh mint, garlic, Greek seasoning, salt and pepper. Mix well, until everything comes together.
- Using a medium cookie scoop, shape the meatball mixture into balls and place them on a plate.
- Stove Top: Heat a large skillet with oil over medium heat. Add the meatballs in a single layer and cook for 5 minutes. Flip to the other side and continue cooking for an additional 5 minutes, until the meatballs are browned and cooked through.
- Oven: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
- Once meatballs are done cooking, transfer the meatballs to a plate, cover with aluminum foil and let rest for 5 minutes. (This helps your meatballs to be juicy!) Then serve as desired!
Notes
Store: Place them in an airtight container for up to 5 days.
Reheat: Microwave in 30-second increments until warm. If you’re reheating straight from frozen, sprinkle with 3 teaspoons water and microwave for a full minute. Stir them and microwave for another 2 to 3 minutes. Or bake at 375°F for about 15 minutes, until warmed through.
Freeze Leftover Meatballs: Place the cooked meatballs on a sheet pan and pop it into the freezer for 1 hour. Transfer the meatballs to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
Freeze Uncooked Meatballs: Follow the first two steps in the recipe. Place the meatballs on a baking sheet in a single layer and place in freezer for 30 minutes. Then transfer to a Ziploc bag and store them in the freezer for up to 3 months. To cook, place frozen meatballs in a greased baking dish and cover with foil. Bake at 375°F for approximately 40 minutes or until cooked all the way through.
Sun-Dried Tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.
Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.
Spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.
Cheese Filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.
Nutrition
Serving: 3 meatballs, Calories: 232kcal, Carbohydrates: 2g, Protein: 20g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 360mg, Potassium: 625mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 70IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg