Easy Greek Chicken Meatballs (Baked - No Eggs)
These EasyGreek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store them in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week.
Servings 12 meatballs
Calories 97kcal
Ingredients
- 1 pound (453 g) ground chicken I use 93% lean
- ¾ cup (38 g) breadcrumbs
- ¾ cup shredded zucchini squeeze out excess liquid
- ¼ cup (30 g) finely chopped red onion
- 3 garlic cloves minced
- ¼ cup (35 g) crumbled feta cheese
- 2 tablespoons (30 g) Greek yogurt
- 1/4 cup (10 g) fresh dill, chopped
- 2 tablespoons (4 g) chopped fresh mint
- 2 tablespoons (4 g) chopped fresh parsley
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 teaspoon (4 g) Kosher or sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
- Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.
- Bake the meatballs for 18 to 25 minutes or until cooked through. TIP: Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165° F (74° C) when they're ready. If you cook them for too long, they'll end up dry and tough, and we want to avoid that!
- You can enjoy the meatballs with a drizzle of tzatziki sauce with rice or on top of a Greek salad. You can also make a gyro.
Notes
To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through.
To freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they're solid, transfer them into a freezer-friendly bag or container. They'll keep well for around three months. When you're ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you're short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy!
Recipe Tips
- Be sure to drain the grated zucchini to remove excess moisture thoroughly. Excess water can make the meatballs soggy.
- Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
- For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
- Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they're ready. If you cook them too long, they'll end up dry and tough, and we want to avoid that!
- Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
- Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
- Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
- Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
- Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
Nutrition
Serving: 1 meatball | Calories: 97kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 309mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg