Greek Chicken Meatballs Feta (Printer-Friendly)
Juicy chicken meatballs with feta, herbs, and lemon. Enjoy with pita, salad, and creamy tzatziki.
# What You’ll Need to Cook:
→ Meatballs
01 -
450 g ground chicken or turkey
02 -
60 g breadcrumbs (Panko or regular)
03 -
30 g feta cheese, crumbled
04 -
1 large egg
05 -
15 g fresh parsley, chopped
06 -
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 -
1 teaspoon dried oregano
08 -
2 garlic cloves, minced
09 -
1/2 small red onion, finely diced
10 -
1 tablespoon lemon zest
11 -
1 tablespoon olive oil
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
→ For Serving (Optional)
14 -
Tzatziki sauce
15 -
Pita bread or flatbreads
16 -
Greek salad
17 -
Lemon wedges
# Steps to Prepare:
01 -
In a large bowl, gently mix ground chicken, breadcrumbs, crumbled feta, egg, parsley, dill, oregano, minced garlic, diced red onion, lemon zest, salt, and black pepper until just combined.
02 -
Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs, yielding approximately 20 pieces. Arrange on a parchment-lined tray.
03 -
Preheat oven to 200°C. Bake meatballs for 18–20 minutes until golden and the internal temperature reaches 74°C.
04 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook meatballs in batches for 3–4 minutes per side until browned and cooked through.
05 -
Allow meatballs to rest for 5 minutes to retain moisture before serving.
06 -
Serve warm with tzatziki, pita bread or flatbreads, Greek salad, and lemon wedges as desired.
# Extra Cooking Tips:
01 -
Do not overmix the meat mixture to maintain tender meatballs.
02 -
Both baking and pan-frying are suitable; pan-frying yields a crispier exterior.