Description
These Greek Chicken Meatballs are a flavorful and healthy dish, featuring tender ground chicken blended with garlic, tangy feta cheese, fragrant oregano, and zesty lemon. Lightly coated in panko breadcrumbs and pan-fried to a golden brown, they offer a delightful combination of textures and Mediterranean-inspired flavors, perfect for a quick dinner or party appetizer.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- Salt and black pepper, to taste
- 2 tbsp olive oil
Instructions
- Combine Ingredients: In a large bowl, mix ground chicken, minced garlic, crumbled feta, dried oregano, lemon zest, and chopped parsley until the ingredients are thoroughly combined and evenly distributed.
- Add Breadcrumbs and Season: Incorporate the panko breadcrumbs into the meat mixture, then season generously with salt and pepper. Mix well to ensure everything is evenly combined and the mixture holds together.
- Shape Meatballs: Form the mixture into golf ball-sized meatballs, approximately 1 to 2 inches in diameter, making sure they are uniform for even cooking.
- Heat Oil: Heat the olive oil in a large skillet over medium heat until it shimmers, indicating it is hot enough for frying.
- Cook Meatballs: Place the meatballs in the skillet without overcrowding. Cook them for about 5 to 7 minutes on each side until they develop a golden brown exterior and are cooked through to an internal temperature of 165°F (74°C).
- Serve: Remove the meatballs from the skillet and serve warm. These meatballs pair wonderfully with tzatziki sauce or a fresh Mediterranean salad.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed almond flour.
- Make sure not to overcrowd the skillet to allow even cooking and browning of the meatballs.
- Use fresh lemon zest for the best citrus flavor; avoid pre-grated lemon powder.
- These meatballs can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
- Leftover meatballs keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
