0 from 3 votes
Greek Chicken Meatballs
Packed with Mediterranean flavors, these 30-minute Greek chicken meatballs with feta and olives are a must-try for any meatball lover!
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 4
Calories: 251 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- ½ cup panko or other bread crumbs
- 2 tablespoons buttermilk or milk of any kind
- ¼ cup Kalamata or other black olives pitted and coarsely chopped
- ¼ cup feta, crumbled
- 1 clove garlic, minced
- 2 tablespoons fresh herbs, chopped like oregano, rosemary, mint, or parsley
- 1 teaspoon lemon zest
- ¼ teaspoon ground black pepper
- 1 pound ground chicken
- 1 egg lightly beaten
Instructions
Greek chicken meatballs
- Preheat your oven to 425°F (215°C).
- In a large mixing bowl, stir together the panko and milk or buttermilk and set it aside for a few minutes to allow the panko to absorb the liquid.
- Add the crumbled feta, minced garlic, chopped herbs, chopped olives, lemon zest, and black pepper and stir together.
- Add the ground chicken and the egg, and use your hands gently to mix everything together until well combined.
- Using a medium (#40) cookie scoop or your hands, form the mixture into about 1½ inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15 minutes, turning them over once or twice for even browning. They should be cooked to 165℉ (74℃) and turning golden brown on the outside. Serve immediately.
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Notes
- Use a light touch when making these Mediterranean chicken meatballs. Kneading will make tough meatballs.
- Use a light touch when making these Mediterranean chicken meatballs. Kneading will make tough meatballs.
- If you have the time, let the meatball mixture sit at 30 minutes in the refrigerator before shaping the meatballs.
- If you have the time, let the meatball mixture sit at 30 minutes in the refrigerator before shaping the meatballs.
- You can make the mixture ahead of time and leave it in a covered bowl in the refrigerator for up to 12 hours.
- You can make the mixture ahead of time and leave it in a covered bowl in the refrigerator for up to 12 hours.
- This recipe will make about 18 to 20 medium-sized Greek meatballs with feta and olives.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
7g
(2%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
148mg
(49%)
Sodium
385mg
(16%)
Potassium
647mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
145IU
(3%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 385mg | 16% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.