Greek Chicken Meatballs
Greek chicken meatballs are the perfect way to bring bright, herby Mediterranean flavor into a quick weeknight dinner. Juicy, oven-baked, and packed with fresh herbs and simple wholesome ingredients, they come together in about 30 minutes and are ideal for meal prep.
Servings: 15 meatballs
Ingredients
- 1 pound ground chicken
- ¼ cup red onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 large egg
- ⅓ cup panko bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Line a baking sheet with aluminum foil. Preheat oven to 375℉.
- Add all of the ingredients to a large mixing bowl. Use your hands to work the ingredients together being carful to not over mix.
- Form the ground chicken mixture into small golf ball sized meatballs. Place the meatballs on the lined baking sheet. Depending on the size you make there should be between 14-16 meatballs. Make them as uniformed in size as possible so they bake evenly.
- Place in preheated oven for 15-18 minutes or until just about cooked through. Turn the broiler to high and broil for 1-2 minutes to brown the meatballs. Watch closely to not burn. Serve with rice, salad or tzatziki sauce.