Oven Roasted Greek Chicken Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 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
Description
Oven Roasted Greek Chicken Meatballs bring together ground chicken mixed with traditional Mediterranean ingredients such as crumbled feta cheese and fresh oregano. The mixture is enhanced with finely diced red onion, bell pepper, and lemon zest, which add brightness and texture. The meatballs are gently coated with an olive oil and paprika blend before roasting, ensuring a golden surface without drying out the interior.
Baked at 400˚F, these meatballs maintain a tender and juicy texture with a slightly crisp exterior. The combination of spices, herbs, and lemon zest creates a complex flavor profile that highlights the freshness of the ingredients rather than overpowering the palate.
The recipe yields about 18 small meatballs serving six people, making it suited for both casual dinners and more formal meals. They can be accompanied by simple side dishes like salads, rice, or roasted vegetables.
The notes mention careful measuring for portion control to accommodate different serving sizes. Using a lightly oiled sheet pan simplifies cleanup and promotes even cooking. Wetting hands while shaping helps manage sticky mixture. This method produces consistent meatballs without overworking the meat.
Ingredients
- 1 pound ground chicken preferably light and dark meat combined
- ½ cup panko breadcrumbs
- 1 egg large
- ⅓ cup feta cheese crumbled
- ½ red onion finely diced, small
- ½ cup bell pepper any color, finely diced
- 4 cloves garlic finely minced
- 2 tablespoon oregano fresh, finely chopped
- 1 teaspoon basil dried
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- lemon zest finely grated, from one medium-size lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika not smoked, mild
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
- The recipe yields six servings using three two-tablespoon meatballs each; adjust portion size if serving fewer guests.
- Lightly oiling the baking sheet and using foil eases cleaning and prevents sticking.
- To shape sticky meatballs, keep your hands slightly wet between formations.
- Follow the recommended baking times closely to achieve golden, fully cooked meatballs without drying them out.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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