Description
These Greek Chicken Meatballs are flavorful and aromatic, combining ground chicken with fresh herbs, spices, and lemon zest. Pan-fried to a golden brown perfection, they make a delicious main dish served over crisp romaine lettuce, fresh vegetables, feta cheese, and a tangy tzatziki sauce, creating a wholesome Greek-inspired meal.
Ingredients
Scale
Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
To Serve
- Chopped romaine lettuce
- Feta cheese, crumbled
- Cucumber, sliced
- Tomato, diced
- White rice, cooked
- Tzatziki sauce
Instructions
- Mix Ingredients: In a small mixing bowl, combine the ground chicken with salt, black pepper, cumin, oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest. Use your hands to thoroughly blend all ingredients until evenly incorporated.
- Form Meatballs: Using a cookie dough scoop or tablespoon, scoop out portions of the mixture and roll them into meatballs with your hands. Continue until all the mixture is used.
- Heat Oil: Place a large skillet over medium heat and add the olive oil. Let it heat until shimmering, indicating it is ready for cooking.
- Cook Meatballs: Add the meatballs to the hot skillet, working in batches if needed. Cook them for about 3-4 minutes per side, occasionally turning, until browned on all sides and thoroughly cooked with an internal temperature of 165°F (74°C).
- Assemble and Serve: Arrange the cooked meatballs over a bed of chopped romaine lettuce. Top with crumbled feta, sliced cucumber, diced tomato, a serving of cooked white rice, and finish with a dollop of tzatziki sauce to serve a complete Greek-inspired meal.
Notes
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute ground chicken with ground turkey if preferred.
- Adjust red pepper flakes to control spiciness according to your taste.
- Serve immediately for the best texture and flavor, or keep warm in a low oven if making ahead.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
