Mediterranean Chicken Meatballs Recipe

You know, sometimes I crave a meal that hits all the right notes—savory, a little tangy, with just the right amount of richness. That’s where these Mediterranean chicken meatballs come in. They’re full of flavor, yet light enough that you don’t feel weighed down afterward. Plus, they’re a real time-saver, coming together in about 30 minutes with simple, wholesome ingredients.

I first started making these chicken meatballs when I was trying to recreate the kind of casual, delicious lunch I had while traveling in Greece. Picture this: a sunny café by the sea, where everything on the plate is fresh and bursting with flavor. These meatballs bring me back there, minus the plane ticket! I’m not saying they’re a magic portal to the Mediterranean, but they come pretty close in my book.

this RECIPE

A bite of the Mediterranean at home

What’s so special about these meatballs? For one, they’re packed with Mediterranean staples like sun-dried tomatoes, feta, and fresh parsley, giving them a burst of flavor with every bite. And let’s be honest, ground chicken (or turkey, if that’s your thing) can sometimes be a little bland. These ingredients totally change the game. They elevate simple ground meat into something you’ll want to make again and again. Whether you’re meal prepping for the week or serving them at a cozy family dinner, these meatballs hit the spot.

A little nostalgia (and some trial and error)

I remember the first time I made these meatballs; it was kind of a spur-of-the-moment thing. I’d just come back from a trip to the farmers’ market with a basket full of fresh parsley and garlic, and I thought, why not make meatballs? But, of course, I didn’t have ground beef, only chicken. So, I threw in a handful of sun-dried tomatoes from the fridge, crumbled some feta, and just went for it. When I bit into the first one, I was hooked. The sweetness of the sun-dried tomatoes against the salty feta, the fresh herbs—it was like a little bite of sunshine.

Of course, I’ve learned a few things along the way (like not overmixing the meat mixture, because no one likes a dense meatball), but every time I make these, I get a little nostalgic for that first batch.

Let’s talk ingredients: the stars of the show

Here’s the deal: this recipe is all about simplicity and using high-quality ingredients that pack a flavor punch.

• Ground chicken: It’s the base of the meatballs. I like to use ground chicken because it’s light, but ground turkey works just as well if that’s what you have on hand. Pro tip: look for a mix of dark and light meat for the juiciest meatballs.
• Sun-dried tomatoes: These little gems add a sweet, slightly tangy burst of flavor. Make sure to use the ones packed in oil—they’re softer and richer in taste. If you don’t have sun-dried tomatoes, roasted red peppers make a great substitute, though they’re less sweet.
• Feta cheese: Crumbled feta brings the salty, briny goodness that’s so essential to Mediterranean dishes. If you’re not a fan of feta, goat cheese is a good alternative, though it will be a bit creamier.
• Whole wheat panko breadcrumbs: I use whole wheat for a bit of extra fiber, but regular panko works too. These keep the meatballs light and help absorb some of the moisture from the ingredients.
• Garlic and green onions: Fresh garlic is a must here for that aromatic punch. Green onions add a nice bite without being overpowering. If you’re out of green onions, shallots or even finely diced red onion can work in a pinch.
• Fresh parsley: It adds a burst of freshness that balances out the richness of the cheeses and the meat. If you don’t have parsley, fresh basil or dill would be delicious too.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment to make these meatballs, but there are a couple of things that’ll make your life easier. A good baking sheet is essential—line it with parchment paper, and you’ll save yourself a lot of cleanup later. I use a cookie scoop to portion out the meatballs. It makes the process super quick, and you end up with perfectly uniform meatballs that cook evenly. If you don’t have one, just use your hands (though I’d recommend lightly oiling them first, to keep the mixture from sticking).

Step-by-step: how I make these meatballs foolproof

1. Preheat the oven to 400°F. First things first, get your oven going so it’s nice and hot by the time you’re ready to bake. Line a baking sheet with parchment paper or give it a quick spritz of nonstick spray.
2. Mix the ingredients together. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, sun-dried tomatoes, feta, parmesan, garlic, green onions, parsley, salt, and pepper. You can use a spoon to mix, but honestly, your hands are your best tools here. Just don’t overmix—stop when everything is just combined to keep the meatballs tender.
3. Shape the meatballs. Using a cookie scoop (or your hands), form the mixture into roughly 2-inch balls. You should get about 18 meatballs from this recipe. Place them on the prepared baking sheet, leaving a little space between each one.
4. Bake. Slide the baking sheet into the oven and bake for 20-25 minutes. You’ll know they’re done when they’re golden brown and cooked through. If you’re unsure, slice one open to check that it’s no longer pink in the center.
5. Finish with lemon juice. If you’re like me and love a little extra brightness, squeeze a bit of fresh lemon juice over the meatballs right after they come out of the oven. It adds a tangy pop that pairs beautifully with the rich flavors.

Variations I’ve tried (and loved)

• Gluten-free: Just swap the panko breadcrumbs for your favorite gluten-free version. The texture might be slightly different, but they’ll still be delicious.
• Keto-friendly: Ditch the breadcrumbs altogether and use almond flour instead. It won’t change the flavor much, but the meatballs might be a touch denser.
• Vegan adaptation: If you want to go plant-based, you can use a ground meat alternative like Beyond Meat. Sub in vegan cheeses for the feta and parmesan, and use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) instead of the egg. The texture will be a bit different, but the Mediterranean flavors will still shine.
• Seasonal twist: In the summer, I’ve thrown in some finely chopped roasted zucchini or eggplant. In the winter, a handful of chopped spinach adds a nice touch of green and some extra nutrients.

Serving suggestions: how to make it a meal

These Mediterranean chicken meatballs are pretty versatile, so you can go in a lot of directions when it comes to serving them. I love making a Mediterranean-style grain bowl with brown rice, homemade tzatziki, cucumber, and tomatoes. For a more traditional meal, you can serve them alongside a big Greek salad with olives, cucumbers, and a drizzle of olive oil. And if you’re feeling adventurous, stuff them in a pita with hummus, shredded lettuce, and pickled onions for a hearty wrap.

Drink pairings

I tend to keep it simple when pairing drinks with these meatballs. A crisp, chilled white wine like a Sauvignon Blanc or Pinot Grigio works beautifully. If you’re in the mood for something non-alcoholic, a sparkling water with a squeeze of lemon or even an iced mint tea would complement the Mediterranean flavors perfectly.

Leftovers: how to store and reheat

If you’ve got leftovers, these meatballs reheat beautifully. Store them in an airtight container in the fridge, and they’ll keep for about 3-4 days. To reheat, I like to pop them back in the oven at 350°F for 10 minutes or until they’re warmed through. You can also microwave them, but they might lose a bit of that nice texture. These meatballs also freeze well—just place them in a single layer on a baking sheet until they’re frozen solid, then transfer them to a freezer bag. They’ll last up to 3 months.

Scaling the recipe for a crowd

Need more than 18 meatballs? No problem! You can easily double or even triple the recipe. The only thing to keep in mind is that you might need to bake them in batches if your oven is on the smaller side. Also, when scaling up, I find that it helps to give the meat mixture a bit of extra seasoning (just a pinch more salt and pepper) to ensure the flavor stays balanced.

A few last-minute tips

• Dry meatballs? If your meatballs come out a little dry, try adding a bit of olive oil to the mixture next time. It’ll add some extra moisture.
• Too salty? Be careful with the feta and parmesan—they can pack a salty punch, so taste as you go. You can always add more salt, but you can’t take it out!
• Falling apart? If your meatballs don’t hold together, make sure the egg and breadcrumbs are well distributed. These are the “glue” that helps everything stay in shape.

Time to get cooking!

I hope you give these Mediterranean chicken meatballs a try. They’re a perfect example of how simple ingredients can come together to create something truly special. And the best part? You can tweak them to suit your tastes. Whether you make them exactly as written or put your own spin on them, I’m sure they’ll become a regular in your meal rotation!

Frequently Asked Questions

1. Can I use ground turkey instead of chicken?
   Absolutely! Ground turkey works just as well, and the flavor will be just as delicious.
2. Do I need to cook the sun-dried tomatoes before adding them?
   Nope! As long as you’re using the kind packed in oil, they’re already soft and flavorful enough to go straight into the mix.
3. How do I know when the meatballs are fully cooked?
   They should be golden brown and no longer pink in the center. If you have a meat thermometer, aim for an internal temperature of 165°F.
4. Can I freeze these meatballs?
   Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They’ll keep for up to 3 months.
5. What can I serve with these meatballs?
   They’re great with a simple Greek salad, rice bowls, or stuffed into pita bread with hummus and fresh veggies.

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