Greek Meatballs
Greek Meatballs that are full of flavor and great for an easy dinner. These chicken meatballs are great by themselves but also good over rice or orzo. Serve with tomato, cucumber, red onion, tzatziki, and feta cheese.
Ingredients
- 1 lb ground chicken, (don't get super lean or they will be dry)
- 1 large egg
- ½ cup Panko breadcrumbs
- ¼ cup crumbled feta
- ¼ cup red onion, diced finely
- 2 cloves garlic, minced
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon dried oregano, (1/2 Tablespoon fresh chopped oregano can be substituted)
- ½ teaspoon dried basil
- ½ teaspoon dried dill, (1/2 Tablespoon fresh chopped dill can be substituted)
- ½ teaspoon salt and pepper to taste
- 1 tablespoon olive oil
TOPPINGS FOR SERVING:
- chopped tomato, cucumber, red onion, feta, and tzatziki
Equipment
Instructions
- Preheat oven to 400℉ and line a large baking sheet with parchment paper.
- In a large bowl, add all of the meatball ingredients except the olive oil. Mix gently until combined. Scoop into 1½ inch sized meatballs onto the prepared baking sheet. I like to use a cookie scoop. Brush meatballs with the olive oil.
- Bake for 18-20 minutes or until meatballs reach 165℉ and are no longer pink. Serve warm with diced tomato, cucumber, red onion, feta, and tzatziki. Serve by themselves or in naan, over orzo or rice.
Serving: 1meatball, Calories: 51kcal, Carbohydrates: 1g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 46mg, Potassium: 128mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 10IU, Vitamin C: 0.3mg, Calcium: 15mg, Iron: 0.3mg