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.
4. Evenly spray cooking spray over the meatballs.
5. Roast in the oven for 18 minutes or until they’re golden and delicious.
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Mediterranean Chicken Meatballs
- Total Time: 33 minutes
- Yield: 4 1x
Description
Serve these Mediterranean chicken meatballs with a home made – or store bought – pesto.
Ingredients
- 1 lb (16-oz / 450 g) ground chicken (or turkey) breast
- 4 cloves garlic, minced
- 1/2 cup (120 ml) Panko breadcrumbs
- 1/2 cup (75 g) crumbled Feta cheese, pasturized
- 1 (10-oz / 285 g) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup (75 g) chopped sundried tomatoes, packed without oil
- The zest of one fresh lemon
- 1 egg, beaten
- 1/4 tsp kosher salt
- 1/2 tsp black pepper pepper
- Canola cooking spray
Instructions
- Preheat oven to 425 degrees
- In a medium bowl, combine ground chicken, garlic, panko, Feta, spinach, tomatoes, egg, zest, salt and pepper.
- Roll chicken mixture into 1-inch balls and then place on a foil-lined baking pan coated with cooking spray.
- Spray cooking spray evenly over meatballs.
- Roast in the oven 18 minutes or until golden.
- Serve with spaghetti, pesto and shavings of parmesan cheese
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 275
- Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
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Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes — the ingredient list explicitly offers “1 lb ground chicken (or turkey) breast” as interchangeable. Both work equally well with the panko, feta, spinach, and sundried tomato mix, and roast the same way at 425°F for 18 minutes.
Why does the recipe use thawed, squeezed spinach rather than fresh?
A 10-oz package of frozen chopped spinach, thawed and squeezed dry, gives a concentrated spinach presence without adding excess moisture to the meatball mixture — fresh spinach would release water during roasting and risk softening the meatballs rather than keeping them firm and golden.
How should I serve these meatballs?
The article specifically recommends serving them with al dente spaghetti, olive oil, pesto (homemade or store-bought), and shaved parmesan — keeping it simple so the Mediterranean flavors of the feta, sundried tomatoes, and lemon zest in the meatballs remain the focus.
These are easy to make and delicious! Packed with great flavor
Glad to hear Renate!! We agree!
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
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.
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