Description
These Mediterranean Meatballs are a flavorful and healthy twist on a classic favorite, featuring ground chicken seasoned with fresh herbs and spices. Baked to perfection and served with a creamy herbed Greek yogurt sauce, this dish makes a perfect appetizer or main course that is both satisfying and easy to prepare.
Ingredients
Meatballs
- Nonstick cooking spray
- 1 egg
- 3 garlic cloves, minced
- 1/3 cup minced white onion
- 1/4 cup panko breadcrumbs
- 2 teaspoons chopped fresh dill or 1 teaspoon dried dill
- 1-1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground chicken
Yogurt Sauce and Garnish
- 1 cup Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon ground black pepper
- 1/2 cup crumbled feta cheese
- Chopped fresh parsley and dill for garnish
Instructions
- Make the Meatballs: Preheat your oven to 350°F (175°C). Spray a rimmed baking pan with nonstick cooking spray. In a large bowl, whisk the egg until smooth. Add the minced garlic, minced onion, panko breadcrumbs, fresh or dried dill, oregano, kosher salt, and black pepper. Stir these ingredients together until well combined.
- Form the Meatballs: Add the ground chicken to the bowl and gently mix by stirring or using your hands until just combined, being careful not to overmix which can toughen the meatballs. Using your hands, shape the mixture into meatballs about the size of slightly smaller than golf balls, yielding approximately 16 to 18 meatballs. Place them on the prepared baking pan. The mixture will be soft, so don't worry if the shapes aren't perfectly round.
- Bake: Place the baking pan in the preheated oven and bake for 16 to 18 minutes, or until the meatballs reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
- Optional Broil for Browning: If you desire a browned exterior, switch your oven to the broiler setting on HIGH. Place the meatballs about 3 inches from the heat source and broil for 2 to 4 minutes, keeping a close watch to prevent burning, until they develop a golden-brown crust.
- Prepare the Yogurt Sauce: In a small bowl, combine the Greek yogurt with chopped fresh parsley, chopped fresh dill, and black pepper. Stir well to blend the flavors.
- Serve: Plate the meatballs, garnish them with crumbled feta cheese and additional fresh parsley and dill if desired. Serve alongside the yogurt sauce for dipping, offering a creamy and herbaceous complement to the savory meatballs.
Notes
- Use fresh herbs when possible for the best flavor, but dried herbs can be substituted.
- Panko breadcrumbs help give the meatballs a lighter texture, but regular breadcrumbs will also work.
- Make sure not to overmix the meat mixture to keep meatballs tender.
- The broiling step is optional but recommended for a nice browned finish.
- These meatballs can be served as an appetizer, in pita sandwiches, or as part of a Mediterranean-style meal.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
