Greek Chicken Meatballs
These baked Greek chicken meatballs are juicy, herby, and ready in 30 minutes. Serve them over rice with tzatziki for an easy Mediterranean dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- Serves 4
Ingredients 15
- 1 tablespoon olive oil
- 3 tablespoons olive oil, divided
- 1 egg
- 1 pound ground chicken
- 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
- White rice or brown rice (or substitute farro )
- Sliced cucumber and tomatoes
- 1 recipe Tzatziki Sauce
Method 4
- 01
Preheat the oven to 400°F. Prepare a cold large ovenproof skillet and swirl it with 2 tablespoons olive oil.
- 02
In a large bowl, whisk the egg, then stir in the ground chicken, 1 tablespoon 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).
- 03
Place each meatball into the skillet. Once they are all rolled, add 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.
- 04
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.)
Provenance
- recipe-clones/acouplecooks-data
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