Description
Delicious and aromatic Herby Greek Chicken Meatballs featuring fresh herbs like parsley, dill, and mint along with lemon zest and juice. These juicy meatballs are perfect as a main course or appetizer, cooked to tender perfection in a skillet and ideal for serving with tzatziki or in pita wraps.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 large egg
- 2 tablespoons finely chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Cooking
- 2 tablespoons olive oil
Instructions
- Combine Ingredients: In a large bowl, mix together the ground chicken, breadcrumbs, egg, finely chopped red onion, minced garlic, parsley, dill, mint, oregano, salt, pepper, lemon juice, and lemon zest. Be careful not to overmix to keep the meatballs tender.
- Form Meatballs: Using clean hands or a small scoop, shape the mixture into 1 1/2-inch meatballs, making about 18 to 20 pieces.
- Heat Oil and Cook Meatballs: Warm the olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding and cook them for 8 to 10 minutes, turning occasionally to brown all sides, until they reach an internal temperature of 165°F and are cooked through.
- Rest and Serve: Remove the cooked meatballs from the pan and let them rest for a few minutes. Serve warm accompanied by tzatziki sauce, over rice, or stuffed in pita bread with your preferred toppings.
Notes
- If preferred, bake the meatballs at 400°F for 18 to 20 minutes as a hands-off alternative.
- These meatballs freeze well—after cooking, let them cool and store in a freezer-safe container for up to two months.
