Greek Meatballs
Chicken meatballs mixed with fresh herbs, spices, garlic, feta and red onion. Perfect for an appetizer or as a main protein for dinner. Gluten free
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My first introduction to Greek Meatballs was when I tried Ashley Carver from All the Healthy Things Greek Bowl. Ashley has developed all sorts of nourishing and delicious recipes, and she’s one of my first stops when I’m in a dinner rut. This recipe is similar to hers, but I made it my own with the addition of crumbled feta and switching out a few of the ingredients (though her’s is a great non-dairy option as well!).
The last time I made this all my friends were asking for the recipe
I love making this recipe as a healthy and filling source of protein for craft nights or even for meal trains when I’m making one of my favorites meals: Greek Bowls.
What you’ll love about this recipe
It’s a crowd pleaser. The fresh herbs make this meatball really stand out.
It can be made in advance. You can mix and form these a day ahead of time and bake about 45 mintues before guests arrive.
It has less fat than a meatball made with pork or ground beef, making it a healthier option
A few tips to getting this recipe right:
Use fresh feta (ideally the type stored in brine), as opposed to the precrumbled varieties in plastic containers.
Use fresh herbs, which will really shine in this recipe.
Use a meat thermometer and make sure the meatballs temp to 165°F (when two are stacked snuggly on top of each other on the thermometer)
Serving suggestions
I’ve made these most often as a healthy and filling appetizer for craft nights. I serve it alongside pita chips and a blistered lemon.
Protein for grain bowl. I would also include pickled red onions, hummus, arugala, lentils, rice, and pita.
Inside of a pita or wrap with arugala, pickled red onions, cherry tomatoes, and tzatziki.
Use a ½ cup measuring cup to scoop and form these into patties for a burger.
Frequently Asked Questions
Can these be made with ground turkey? I find it can be a little drier when using turkey, but overall yes it can be made with ground turkey instead.
Can these be made dairy free? Yes, just omit the feta for a dairy free version.
Can these be made larger? The picture shows the 2 tablespoon version of this recipe, but for an appetizer I prefer the 1 tablespoon size.
Ingredients
2 pounds Ground chicken
1/2 teaspoon Black pepper
1/2 teaspoon Paprika
1 teaspoon Cumin
1/4 teaspoon Red pepper flakes
1 teaspoons Sea Salt
2/3 cup Crumbled feta
3 tablespoon Dill, fresh
2 tablespoons Parsley, fresh
4 cloves Garlic
1/3 cup Red onion
Method
Preheat the oven to 400°F and move a rack to the top of the oven.
Add chicken to a large bowl. Use a potato or meat smasher to break up the chicken. Add spices and mix in with a rubber spatula until evenly distributed.
Mince dill, parsley, garlic, and finely chop the red onion and add to the chicken mixture.
Add feta and use a rubber spatula to mix everything together.
Use a 1 tablespoon cookie scoop to scoop out the meatballs onto a baking sheet lined with parchment or a silicone baking mat. Periodically while scooping roll the balls between the palms of your hands to create a more uniform sphere.
Bake for 25 to 30 minutes until they temp to 165°F using a baking thermometer, rotate halfway through if you remember.
Greek Meatballs
Chicken meatballs mixed with fresh herbs, spices, garlic, feta and red onion. Perfect for an appetizer or as a main protein for dinner. Gluten free
Ingredients
Instructions
- Preheat the oven to 400°F and move a rack to the top of the oven.
- Add chicken to a large bowl. Use a potato or meat smasher to break up the chicken. Add spices and mix in with a rubber spatula until evenly distributed.
- Mince dill, parsley, garlic, and finely chop the red onion and add to the chicken mixture.
- Add feta and use a rubber spatula to mix everything together.
- Use a 1 tablespoon cookie scoop to scoop out the meatballs onto a baking sheet lined with parchment or a silicone baking mat. Periodically roll the balls between the palms of your hands to create a more uniform sphere.
- Bake for 25 to 30 minutes until they temp to 165°F using a baking thermometer, rotate halfway through if you remember.
