Chicken Feta Meatballs -

Chicken Feta Meatballs

These Mediterranean chicken feta meatballs are tender, herby, and full of salty feta in every bite, finished with a bright homemade tzatziki. A simple, flavor-packed dinner that always disappears fast.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (about 30 meatballs)

Calories 443kcal

Author Ann Otis

Ingredients

For the meatballs

1 pound ground chicken
1 tablespoon chopped fresh oregano*
1 tablespoon chopped fresh mint*
1 tablespoon chopped fresh dill*
1 cup crumbled feta cheese see notes
2 tablespoons chopped shallot
2 cloves garlic minced
1 large egg lightly whisked
2/3 cup plain or panko breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the tzatziki dipping sauce

1 cup whole milk Greek yogurt
1/2 cup cucumber grated or finely chopped
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 clove garlic grated or minced
1 1/2 teaspoons chopped fresh mint
1 teaspoon chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
In a large bowl, combine the chicken, oregano, mint, dill, feta, shallot, garlic, egg, breadcrumbs, olive oil, zest, salt and pepper.
Roll into approximately 1.5 tablespoon meatballs and place on the prepared sheet pan. Bake for 16-20 minutes, until cooked through. (A digital thermometer should read 165 degrees F when inserted into the center of one of the meatballs).
While the meatballs are cooking, prepare the sauce: In a medium-sized bowl, combine the yogurt, cucumber, lemon juice, olive oil, garlic, mint, dill, salt and pepper. Taste and adjust seasonings, if desired.
Serve the meatballs with the tzatziki sauce.

Video

Notes

To help the meatballs hold their shape, make sure the feta crumbles aren’t too big.

*Fresh herbs can be substituted with 1 teaspoon dried each.

Storage Instructions

Refrigerator: Cool completely and store them in an airtight container in the refrigerator for 3–4 days.

Freeze: Freeze on a sheet pan lined with parchment, then transfer to a freezer bag and stash them for up to three months. To reheat, warm in a 350°F oven or microwave in short bursts if you’re in a hurry.

The tzatziki is best stored on its own. It stays fresh for about 2–3 days in the fridge. Stir before serving.

Nutrition