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Greek Chicken Meatballs

Greek Chicken Meatballs
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These baked Greek chicken meatballs are juicy, herby, and ready in 30 minutes. Serve them over rice with tzatziki for an easy Mediterranean dinner.

Ingredients

Scale
  • 1 egg
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • ¾ cup panko breadcrumbs (or gluten-free panko)
  • ¼ cup packed finely chopped mint, tightly packed (or Italian parsley; see Notes)
  • 2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For serving: 

Instructions

  1. Preheat the oven to 400°F. 
  2. In a large bowl, whisk the egg, then stir in the ground chicken, olive oil, panko,  chopped mint, oregano, garlic powder, onion powder, smoked paprika, kosher salt and a few grinds black pepper. Add the chicken and gently mix with your hands until it is well incorporated. Gently form 20 to 22 balls, about 1½ inches wide (1½ tablespoons; using a size 40 cookie scoop is helpful). 
  3. Place each into a cold a large ovenproof skillet covered with 2 tablespoons olive oil. Once they are all rolled, apply medium high heat and cook about 3 minutes, until browned on the bottom. Place in the oven and bake 8 to 10 minutes until the internal temperature is 165°F.
  4. To serve, place on a plate with rice, sliced cucumbers and tomatoes, and tzatziki. (Pickled red onions also add a nice touch; it’s also nice to add fiber with some chickpeas dressed in olive oil and sprinkled with salt.)

Notes

Tip: Turn this into a vegetarian meal (or cook for vegetarians at the same time) by using my vegetarian meatballs recipe!

Fresh mint is best here flavor-wise, but if you don’t to spring for it at the store Italian parsley works too.

Find it online: https://www.acouplecooks.com/greek-chicken-meatballs/