Tender Greek Chicken Meatballs with Feta & Dill (Print Version)
Tender Greek Chicken Meatballs burst with feta, dill, and lemon. This easy recipe brings Mediterranean flavors to your table for a comforting, satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: High Protein
# Ingredients:
→ Main Ingredients
01 -
1 lb ground chicken (93/7 preferred)
02 -
1/2 cup Panko breadcrumbs
03 -
1 large egg
→ Flavor Boosters & Seasonings
04 -
4 oz crumbled feta cheese
05 -
1/4 cup finely minced red onion
06 -
3 cloves garlic, minced
07 -
1/4 cup fresh dill, chopped
08 -
2 tbsp fresh mint, chopped
09 -
1 tbsp lemon zest
10 -
1 tsp dried oregano
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
→ For Serving
13 -
1 cup plain Greek yogurt (full-fat)
14 -
1/4 cup diced cucumber
15 -
1 tbsp fresh lemon juice
16 -
Extra fresh dill, for garnish
# Instructions:
01 -
Okay, first things first! Grab a big mixing bowl. Toss in your ground chicken, Panko breadcrumbs, that essential egg, crumbled feta, minced red onion, fresh garlic, dill, mint, lemon zest, oregano, and a good pinch of salt and pepper. Now, here's where I get my hands dirty – literally. I use my hands to gently mix everything together. You want it just combined, not overworked, otherwise your meatballs can get tough. I always smell the mixture at this point; it’s just so fresh and vibrant!
02 -
Once your mixture is ready, it's time to form the meatballs. I usually aim for about 1.5-inch meatballs, roughly the size of a golf ball. I find using a small cookie scoop helps keep them uniform, but honestly, just eyeball it. Don't worry if they’re not perfectly round; rustic is charming! I once tried to make them super tiny for a party, and they just ended up drying out, so stick to a decent size for juicy meatballs.
03 -
Heat a glug of olive oil in a large non-stick skillet over medium-high heat. Once it’s shimmering, carefully place your meatballs in the skillet, making sure not to overcrowd the pan. You'll probably need to do this in batches. Let them sear for about 3-4 minutes per side, until they're beautifully browned all over. This step is crucial for flavor and texture – that crust is everything! The smell at this stage? Divine, seriously!
04 -
Once all your meatballs are seared, you can either finish them in the same skillet with a splash of chicken broth or pop them into a preheated 375°F (190°C) oven for about 10-12 minutes, until they’re cooked through. I usually opt for the oven if I'm making a big batch, it's less hands-on. Just make sure they reach an internal temperature of 165°F (74°C). I once undercooked a batch, and let's just say, we ordered pizza that night. Oops!
05 -
While your meatballs are finishing up, grab a small bowl for the sauce. Stir together plain Greek yogurt, finely diced cucumber, a squeeze of fresh lemon juice, a little more fresh dill, and a pinch of salt and pepper. Taste it! Adjust the seasoning to your liking. Sometimes I add a tiny dash of olive oil to make it extra silky. This sauce is so simple but so important for balancing the richness of the meatballs.
06 -
Once the meatballs are perfectly cooked and resting for a minute or two, it’s time to serve! I like to arrange them on a platter, then spoon that glorious yogurt sauce right over the top or on the side for dipping. Garnish with a little extra fresh dill or a lemon wedge. The final result should be juicy, flavorful meatballs with a bright, tangy sauce. Honestly, it looks restaurant-worthy, but you made it right in your own kitchen!
# Notes:
01 -
Don't overmix your meatball mixture; it makes them tough. Gentle hands are key for tender results.
02 -
Store meatballs and sauce separately for best leftover quality - prevents the sauce from getting watery.
03 -
Ground turkey is a great substitute for chicken, though it might be a bit leaner. Adjust cook time as needed.
04 -
Serve with warm pita bread and a crisp Greek salad for a truly complete and satisfying meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Non-stick skillet
03 -
Small cookie scoop (optional)
04 -
Meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal
Total Fat: N/A
Total Carbohydrate: N/A
Protein: N/A