Ingredients
Scale
- 1 pound ground chicken
- 1/3 cup breadcrumbs or almond flour
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill (optional)
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil, plus more for brushing
Instructions
- Preheat oven to 400F (200C). Line a baking sheet with parchment.
- In a bowl, combine ground chicken, breadcrumbs, feta, garlic, onion, parsley, oregano, dill (if using), lemon zest and juice, egg, salt, and pepper. Mix just until combined.
- Form into 1.5-inch meatballs and place on the prepared sheet. Brush or spray with olive oil.
- Bake 15–18 minutes until cooked through and browned, turning once halfway. Alternatively pan-fry 2–3 minutes per side.
- Serve with tzatziki and lemon wedges. Garnish with extra parsley if desired.
Notes
- Gluten-free option: substitute gluten-free breadcrumbs or almond flour
- Make-ahead: refrigerate formed meatballs up to 24 hours before baking
- Serving suggestions: tzatziki, cucumber salad, or serve over quinoa for a complete meal
- Storage: refrigerate leftovers up to 3 days; freeze cooked meatballs for up to 2 months
- Prep Time: 15 mins
- Cook Time: 18 mins
- Method: Bake
- Cuisine: Greek
- Diet: High-Protein; Mediterranean; Gluten-Free option
Nutrition
- Serving Size: 1 meatball
- Calories: 95 Kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 25 mg
