Best Greek Chicken Meatballs (Print-Friendly Version)
Tender chicken meatballs flavored with Greek herbs and feta, easy to cook stovetop or oven-baked.
# What You'll Need:
→ Meat and Dairy
01 -
500 grams ground chicken
02 -
100 grams feta cheese, crumbled
03 -
1 large egg
04 -
60 milliliters milk
→ Herbs and Spices
05 -
15 grams fresh dill, finely chopped
06 -
15 grams fresh parsley, finely chopped
07 -
1 teaspoon dried oregano
08 -
2 garlic cloves, minced
09 -
1 teaspoon salt
10 -
0.5 teaspoon ground black pepper
→ Binders
11 -
50 grams breadcrumbs
# How to Make It:
01 -
Finely chop fresh dill and parsley, mince garlic cloves, and crumble the feta cheese into small pieces to ensure even distribution in the mixture.
02 -
In a large bowl, gently mix ground chicken, chopped herbs, crumbled feta, minced garlic, breadcrumbs, egg, milk, dried oregano, salt, and pepper until just combined to maintain tenderness.
03 -
Shape the mixture into uniform balls approximately 2.5 to 3.5 centimeters in diameter to ensure even cooking.
04 -
Refrigerate formed meatballs for 30 minutes to help them hold their shape during cooking.
05 -
For baking, preheat oven to 200°C, place meatballs on a lined baking tray spaced evenly, and bake for 20 to 25 minutes until golden and internal temperature reaches 74°C. Alternatively, heat olive oil in a skillet over medium heat and fry meatballs in batches, turning occasionally, until evenly browned and fully cooked.
# Additional Tips:
01 -
Do not overmix the meatball mixture to maintain tenderness. Rest meatballs after cooking to redistribute juices. Use a meat thermometer to ensure internal temperature reaches 74°C for safety.
02 -
Substitute gluten-free breadcrumbs for a gluten-free version and dairy-free cheese or omission for dairy-free adaptation. Mint can replace dill and parsley for a different herbaceous profile.