Mediterranean Chicken Meatballs with Feta | CookOS

Mediterranean Chicken Meatballs

Name: Mediterranean Chicken Meatballs with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken; 1 large egg; 1/2 cup panko breadcrumbs; 1/4 cup red onion, finely diced; 1/2 cup feta cheese, crumbled; 1/4 cup sun-dried tomatoes, chopped; 1 tsp dried dill; 1 tsp dried oregano; 1 tsp garlic powder; 1/2 tsp salt; 1 tbsp olive oil; Fresh mint, for garnish; Tzatziki sauce, for serving

Mediterranean chicken meatballs combine ground chicken with crumbled feta, sun-dried tomatoes, and dried herbs, then baked until tender. They're naturally moist and flavorful, requiring no pan-frying, and pair perfectly with cool tzatziki dip for an impressive appetizer or light main.

🌍Mediterranean 🏷️Chicken meatballs 🏷️Feta 🏷️Sun-dried tomato 🏷️Appetizer Dinner

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb ground chicken
1 large egg
1/2 cup panko breadcrumbs
1/4 cup red onion, finely diced
1/2 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, chopped
1 tsp dried dill
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil
Fresh mint, for garnishoptional
Tzatziki sauce, for servingoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the ground chicken, egg, panko breadcrumbs, diced red onion, crumbled feta, chopped sun-dried tomatoes, dried dill, dried oregano, garlic powder, salt, and olive oil.
3
Using your hands, mix all the ingredients together until just combined. Be careful not to overmix.
4
Roll the mixture into small meatballs, slightly smaller than a golf ball.
5
Arrange the meatballs on a baking sheet lined with parchment paper.
6
Bake for 25 minutes, or until the meatballs are cooked through and golden brown on top.
7
Garnish with fresh chopped mint and serve warm with tzatziki sauce for dipping.

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Tips & Notes

Pro tips

Use a light hand when mixing: overworking the meat compacts it and creates dense, tough meatballs. Fold ingredients together gently until just combined.
Chill the meatball mixture for 15–20 minutes before shaping for easier handling and more uniform cooking.
Bake on a parchment-lined sheet for easy cleanup; meatballs won't stick and will brown evenly on all sides without flipping.
Test doneness at the thickest part: insert an instant-read thermometer into the center of a meatball—it should read 165°F (74°C).

Substitutions

Panko breadcrumbs → regular breadcrumbs or crushed crackers (may absorb slightly more moisture; reduce to 1/3 cup)
Feta cheese → crumbled goat cheese or ricotta salata (maintains tanginess and texture)
Sun-dried tomatoes → diced fresh tomato or roasted red peppers (reduce quantity by half and drain excess liquid)
Dill + oregano → Italian seasoning or za'atar (1.5–2 tsp total, adjusting to taste)

Storage & make-ahead

Refrigerate cooked meatballs in an airtight container up to 4 days; reheat gently in a 325°F oven for 8–10 minutes or in the microwave. Freeze up to 3 months; thaw overnight and reheat, or bake from frozen at 350°F for 12–15 minutes.

Common Questions

Can I use ground turkey instead of chicken?

Yes. Turkey has a slightly leaner texture; add 1 tablespoon olive oil to the mixture to compensate for moisture loss.

How do I know when the meatballs are fully cooked?

Bake until they reach an internal temperature of 165°F (74°C) at the center, or until no longer pink inside—typically 18–22 minutes at 375°F.

Can I make these ahead of time?

Yes. Form and refrigerate unbaked meatballs up to 24 hours, or freeze on a tray then transfer to a bag for up to 3 months. Bake from frozen, adding 5–7 minutes to baking time.