Description
Savory Greek Chicken Meatballs, bursting with Mediterranean flavors, served with a creamy feta sauce. A simple, comforting dinner recipe!
Ingredients
Scale
- For the Greek Chicken Meatballs:
- 1 lb (450g) ground chicken (90/10 or 92/8)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely minced red onion
- 2 tablespoons fresh dill, chopped
- Flavor Boosters:
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil, for searing
- For the Creamy Feta Sauce:
- 1/2 cup crumbled feta cheese
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Garnish & Serving:
- Fresh parsley, chopped, for garnish
- Pita bread or orzo pasta, for serving
Instructions
- Prep the Meatball Mix:: Alright, first things first! Grab a big mixing bowl. Toss in your ground chicken, panko breadcrumbs, minced red onion, fresh dill, garlic, lemon zest, oregano, salt, and pepper. Now, this is where I usually dive in with my hands—it’s the best way to get everything evenly combined, honestly. Just mix until everything is *just* incorporated; don’t overmix, or your Greek Chicken Meatballs will be tough, and no one wants that! I once kept mixing thinking it would get smoother, but it just made them dense, oops.
- Form the Greek Chicken Meatballs:: Once your mixture is ready, start forming it into little meatballs, about 1 to 1.5 inches in diameter. I find using a small cookie scoop helps keep them uniform, which means they cook more evenly. If your hands get sticky, a little splash of olive oil on them helps. I didn’t expect that trick to work so well, but it totally does! You should get around 20-24 meatballs, depending on how generous you are.
- Sear the Meatballs:: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully add your Greek Chicken Meatballs in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown all over. Oh, the smell at this stage is incredible – savory and garlicky! This browning step is crucial for flavor, don’t rush it.
- Finish Cooking:: Once all the Greek Chicken Meatballs are seared, return them all to the pan. If you’re adding a sauce or broth (which I sometimes do for extra moisture), now’s the time. Cover the pan, reduce the heat to medium-low, and let them gently simmer for another 8-10 minutes, or until they’re cooked through. I always cut one open to check the center – no pink, please! I’ve definitely undercooked them before, which meant putting them back in and losing some of that nice sear.
- Whip up the Feta Sauce:: While the Greek Chicken Meatballs are finishing up, grab a small bowl for the creamy feta sauce. Combine the crumbled feta, Greek yogurt, olive oil, fresh dill, and lemon juice. Give it a good whisk until it’s smooth and creamy. If it’s too thick, add a tiny splash of water or a bit more lemon juice. Taste it and adjust the seasoning – maybe a little more salt, maybe a bit more lemon, whatever your heart desires! This sauce is so simple but so good, honestly.
- Serve it Up:: Once the Greek Chicken Meatballs are cooked, transfer them to a serving platter. Drizzle generously with that amazing creamy feta sauce. A sprinkle of fresh parsley for color and extra freshness never hurts! Serve them warm, alongside some fluffy orzo or warm pita bread. The combination of the juicy meatballs with the tangy, cool sauce is just *chef’s kiss*. I always make extra sauce, because everyone goes for seconds!