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Ingredients
Scale
- 1 pound ground chicken
- ½ cup panko bread crumbs
- ½ cup crumbled feta cheese, about 2 ounces
- 1 egg, lightly beaten
- 2 garlic cloves, pressed or minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon canola oil, if pan-frying
- 1 tablespoon butter, if pan-frying
- tzatziki or cucumber dill sauce, for serving
Instructions
- In a large bowl, mix ground chicken, panko, crumbled feta, lightly beaten egg, pressed garlic, red onion, dill, mint, oregano, salt, and red pepper flakes until well blended.
- Dampen your hands and form the mixture into 1½-inch meatballs, placing them on a cutting board.
- If frying, heat canola oil and butter in a skillet. Cook meatballs, turning occasionally until brown on all sides, about 15 minutes.
- For baking, preheat oven to 425°F. Place meatballs on a foil-lined baking sheet and spritz with oil. Bake until no longer pink, about 15 minutes. Broil for 5 minutes for a crispy finish.
- Serve warm or at room temperature with Greek salad and tzatziki or cucumber dill sauce.
Notes
Refrigerate the meatball mixture for at least 15 minutes to help the breadcrumbs soften and bind the mixture together.
For added flavor, consider adding chopped olives or sun-dried tomatoes to the meatball mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking or Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 meatball
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg