Now Reading
Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

Serve these Mediterranean chicken meatballs simply, with al dente spaghetti, olive oil, pesto and shaved parmesan for a perfect family meal.

This delicious dish is packed with flavor, nutrition and a flawless balance of savory and tangy flavors. It’s is perfect for a small dinner party or for a family meal. The ground chicken is combined with minced garlic, panko breadcrumbs, crumbled Feta cheese, thawed spinach, chopped sundried tomatoes, lemon zest, egg, salt, and pepper.

Essentially, we’re talking a piece of the Mediterranean in every bite.

Serve the meatballs simply, with spaghetti, olive oil and pesto – it doesn’t need to be more complicated than that!

HOW TO MAKE IT
1. Preheat oven to 425 degrees

2. In a medium bowl, combine the ground chicken, garlic, panko breadcrumbs, Feta cheese, spinach, sundried tomatoes, lemon zest, beaten egg, salt, and pepper.

3. Roll the chicken mixture into 1-inch balls and place on a foil-lined baking pan coated with cooking spray.

See Also

4. Evenly spray cooking spray over the meatballs.

5. Roast in the oven for 18 minutes or until they’re golden and delicious.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Chicken Meatballs


  • Yield: 4 1x

Ingredients

Scale
  • 1 pound (16-ounces) ground chicken (or turkey) breast
  • 4 cloves garlic, minced
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup crumbled Feta cheese, pasturized
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped sundried tomatoes, packed without oil
  • The zest of one fresh lemon
  • 1 egg, beaten
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper pepper
  • Canola cooking spray

Instructions

  1. Preheat oven to 425 degrees
  2. In a medium bowl, combine ground chicken, garlic, panko, Feta, spinach, tomatoes, egg, zest, salt and pepper.
  3. Roll chicken mixture into 1-inch balls and then place on a foil-lined baking pan coated with cooking spray.
  4. Spray cooking spray evenly over meatballs.
  5. Roast in the oven 18 minutes or until golden.
  6. Serve with spaghetti, pesto and shavings of parmesan cheese

Nutrition

  • Serving Size: 4 meatballs
  • Calories: 275
  • Fat: 5 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 35 g
View Comments (4)
  • You should have put the Pesto recipe in here, too. I would have loved it. I am going to try your Chicken Breast Meatballs. Will let you know what I think, next time.

    Thank you for this recipe

  • I have saved this receipe for months and now they are finally cooking in the oven. Do these freeze well? I am single and wont be able to eat it all at once. Thanks.

    Will let you know how they turn out.

  • Just made these, tasty. I make a Greek meatloaf similar to this recipe and it’s
    very moist even when I use ground turkey. Thanks

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top