Oven Roasted Greek Chicken Meatballs
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
32 mins
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Servings
6
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Calories
215 kcal
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Course
Main Course
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Cuisine
Greek
Oven Roasted Greek Chicken Meatballs
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These healthy, delicious Greek Chicken Meatballs come together quickly with lean chicken, lots of fresh veggies and a ton of fabulous flavor! Serve them as an appetizer, in sandwiches, in bowls with Greek salad, hummus and orzo (pictured), in wraps with pita bread and hummus...
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Ingredients
- 1 pound ground chicken preferably light and dark meat combined
- ½ cup panko breadcrumbs
- 1 large egg
- ⅓ cup crumbled Feta cheese
- ½ small red onion finely diced
- ½ cup finely diced bell pepper any color
- 4 cloves garlic finely minced
- 2 tablespoon finely chopped fresh oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- finely grated zest of one medium-size lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mild paprika not smoked
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Instructions
- Preheat the oven to 400˚F. Line a sheet pan with foil for easy clean-up and drizzle it lightly with olive oil. Set aside.
- In a large bowl, combine the ground chicken, panko, egg, Feta, onion, bell peppers, garlic, oregano, dried basil, onion powder, salt, pepper and lemon zest. With your hands or a large sturdy spatula, mix until combined. Don’t overwork the mixture.
- Scoop up the meat mixture with an ice cream scoop (2 tablespoon-size for regular meatballs) and drop onto the prepared sheet pan. After all of the mixture has been scooped up, roll each portion into a round ball. If the dough seems sticky or hard to roll, lightly wet your hands in between every couple of meatballs. Space the meatballs out on the sheet pan.
- Combine the olive oil and paprika in a small bowl and stir to combine. Brush each meatball with the oil mixture then place the pan in the oven and bake for 10-14 minutes or until nicely golden brown. Remove from the oven and serve.
- See suggestions for serving up above in the post.
- Meatballs can be prepped ahead up through step 3 and then refrigerated for up to 12 hours. Remove from the refrigerator and proceed with step 4. You will need to add an extra minute or two to compensate for the fact that the meatballs have been refrigerated.
Notes
- See Café Tips above in the post for more detailed instructions and tips.
- Recipe will serve 6 with 3 2-tablespoon meatballs for each portion as pictured in the post. If serving more generous portions, the recipe will serve 4.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
7g
(2%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
575mg
(24%)
Potassium
485mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
630IU
(13%)
Vitamin C
17mg
(19%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 575mg | 24% |
| Potassium | 485mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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