Greek Chicken Meatballs
Juicy chicken meatballs infused with fresh herbs and spices, perfect for a quick and flavorful meal.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 2 lbs ground chicken
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground oregano
- 1/2 tsp. red pepper flakes
- 1/4 cup fresh dill chopped
- 1/4 cup fresh mint chopped
- 1/4 cup red onion finely diced
- 4 cloves garlic finely minced
- 1/2 tsp. lemon zest
- 1 Tbsp. olive oil (for frying)
- for serving chopped romaine lettuce
- for serving crumbled feta cheese
- for serving sliced cucumber
- for serving diced tomato
- for serving white rice
- for serving tzatziki sauce
Instructions
- In a mixing bowl, combine ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest. Mix gently until well combined.
- Using a tablespoon, scoop the mixture and roll into meatballs about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding the pan.
- Cook for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove meatballs from skillet and let them rest briefly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.