These baked Mediterranean chicken meatballs are full of flavor and come together with just a few simple ingredients. They’re made with ground chicken, crumbled feta, and classic Greek seasonings like oregano and garlic powder. No frying required. Just roll, bake, and enjoy.
They’re a great option for busy weeknights when you want something satisfying but still light. Serve them with warm pita, rice bowls, or a fresh salad. They’re also fantastic cold, so leftovers are never a problem. If you like to meal prep or need a healthy lunch option, this recipe is one to keep on rotation.
Ingredient Notes:
- Ground chicken: A lean and neutral base that works well with bold Mediterranean flavors.
- Garlic powder: A quick way to add depth without chopping garlic.
- Dried oregano: This classic Greek herb brings an earthy, aromatic note.
- Feta cheese: Salty and slightly creamy, it adds richness and tang to each bite.
- Breadcrumbs: Help bind the meatballs while keeping them light and tender.
- Egg: Holds the mixture together so the meatballs don’t fall apart.
Helpful Tips:
- Don’t overmix the meat. Combine everything gently so the meatballs stay tender.
- Use a cookie scoop or spoon to portion evenly for consistent cooking.
- These meatballs can also be cooked in the air fryer. Preheat it to 375°F and cook for about 10 to 12 minutes, flipping halfway through.
- You can mix and roll the meatballs in advance. Store them in the fridge and bake just before serving.
How to make mediterranean chicken meatballs:
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, add the ground chicken, garlic powder, oregano, feta, egg, breadcrumbs, salt, and pepper.
Use a fork or clean hands to gently combine the mixture until just mixed. Avoid overmixing.
Form the mixture into 1.5-inch meatballs. You should get about 12 evenly sized meatballs. Arrange them on the prepared baking sheet with some space between each one.
Bake for 18 to 20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F.
Sprinkle with fresh parsley if using, and serve warm with your favorite sides. Enjoy!
Variations to Try:
- Swap the ground chicken for turkey or lean ground beef if that’s what you have on hand.
- Add a small pinch of red pepper flakes to the mix if you want a little heat.
- Stir in some finely chopped fresh dill or a bit of lemon zest to brighten the flavor.
- Use gluten-free breadcrumbs to keep the recipe gluten-free.
Serving Ideas:
- Tuck them into a warm pita with lettuce, tomato, and a spoonful of tzatziki sauce.
- Add to a rice bowl with cucumber, olives, and roasted vegetables.
- Serve over a Greek-style salad for a lighter, low-carb option.
- Include in a mezze plate with hummus, grape leaves, and warm flatbread.
Storage and Reheating:
- Refrigerator: Store leftovers in an airtight container for up to four days.
- Freezer: Freeze cooked or uncooked meatballs in a single layer, then transfer to a freezer bag. They’ll keep for up to two months.
- Reheating: Warm in the oven at 350°F, microwave for a minute or two, or reheat in the air fryer until heated through.
Frequently Asked Questions:
Can I leave out the feta?
Yes. You can omit the feta if needed. The meatballs will still hold together and taste great, or you can try a dairy-free alternative.
Can I freeze them before baking?
You can. Shape the raw meatballs and freeze them on a tray. Once solid, move them to a freezer bag. When ready to cook, bake from frozen and add a few extra minutes to the time.
Can I double the recipe?
Absolutely. This recipe doubles well. Just use two baking sheets and rotate them halfway through for even cooking.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring spoons
- Fork or spatula
Ingredients
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh chopped parsley optional, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, add the ground chicken, garlic powder, oregano, feta, egg, breadcrumbs, salt, and pepper. Use a fork or clean hands to gently combine the mixture until just mixed. Avoid overmixing.
- Form the mixture into 1.5-inch meatballs. You should get about 12 evenly sized meatballs.
- Arrange them on the prepared baking sheet with some space between each one.
- Bake for 18 to 20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F.
- Sprinkle with fresh parsley if using, and serve warm with your favorite sides.
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