Description
These Greek Chicken Meatballs are flavorful and aromatic, infused with fresh herbs like dill and mint, and seasoned with cumin, oregano, and red pepper flakes. Pan-fried to a perfect golden brown, they pair wonderfully with a fresh mediterranean salad and tzatziki sauce, making a delightful and healthy meal option.
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
- feta, for serving
- cucumber, sliced
- tomato, chopped
- white rice, cooked
- tzatziki sauce
Instructions
- Mix the Meatball Ingredients: Add the ground chicken, salt, black pepper, cumin, oregano, red pepper flakes, fresh dill, fresh mint, red onion, garlic, and lemon zest to a mixing bowl. Use your hands to thoroughly combine all the ingredients until evenly mixed.
- Form the Meatballs: Using a cookie dough scoop or tablespoon, portion out the chicken mixture and shape each portion into a meatball by rolling it between your palms. Place formed meatballs on a clean plate or tray.
- Heat the Skillet: Heat a large skillet over medium heat and add 1 tablespoon of olive oil, allowing it to warm until shimmering but not smoking.
- Cook the Meatballs: Add the meatballs to the hot skillet in batches to avoid overcrowding. Cook each side for about 3-4 minutes, turning gently to brown evenly on all sides, until golden and the internal temperature reaches 165 degrees Fahrenheit, ensuring they are completely cooked through.
- Serve: Arrange the cooked meatballs over a bed of chopped romaine lettuce and accompany with crumbled feta, cucumber slices, chopped tomato, cooked white rice, and a generous dollop of tzatziki sauce for a fresh, balanced meal.
Notes
- Use fresh herbs like dill and mint to enhance the authentic Greek flavor.
- If you prefer, baking the meatballs at 400 degrees Fahrenheit for 20 minutes can be a healthier alternative to frying.
- Make sure not to overcrowd the skillet while cooking to allow even browning.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
- Serve with warm pita bread for a more filling meal.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg
