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A bowl with Greek meatballs, sliced pita bread, tzatziki sauce, and a salad made of cherry tomatoes, cucumber, red onion, feta cheese, and fresh dill, all arranged on a white plate over a yellow and white tablecloth.
5 from 1 rating

Baked Greek Chicken Meatballs (with Feta)

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
Juicy and full of classic Greek flavors these little meatballs pack a punch! Dill and feta take centre stage here and it's served with a creamy tzatziki sauce for the perfect meal.
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Ingredients
 

For the Meatballs:

  • 454 g ground chicken, see notes
  • 1/2 cup breadcrumbs, dry unseasoned (78 grams)
  • 2 garlic cloves, minced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons fresh dill, chopped, or use 2 teaspoons dried dill
  • 1/2 lemon, zested
  • 1 tablespoon lemon juice
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano, dried
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the Tzatziki Sauce:

  • 3/4 cup English cucumber , grated, about 1/2 a large cucumber
  • 1 cup Full-fat Greek yogurt
  • 2 tablespoons mayonnaise , optional
  • 1 tablespoon lemon juice
  • 1 garlic clove, large, minced (can be increased to 2 for a stronger garlic flavor)
  • 2 tablespoons fresh dill, chopped, or use 2 teaspoons dried dill
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon ground black pepper

Instructions
 

For the Meatballs:

  • Preheat the oven to 400F. Place a piece of parchment on a large baking sheet and set aside.
  • In a medium sized bowl, combine the 454 g ground chicken, 1/2 cup breadcrumbs, garlic cloves, parsley, fresh dill, zest of 1/2 a lemon, lemon juice, egg, extra virgin olive oil, feta cheese, onion powder, dried oregano, salt, and ground black pepper. Mix well.
  • Using lightly oiled or wet hands, shape the mixture into meatballs, about 2 tablespoons or 30 grams each. You should get 20 meatballs. Place them spaced apart on the parchment lined tray.
  • Bake for 18 minutes. The internal temperature should reach 165F using a meat thermometer. Broil for up to 3 minutes until the tops are lightly golden brown. The bottom of the meatballs will brown as well, so when serving I flip them upside down.

For the Tzatziki Sauce:

  • In a small bowl, combine the grated English cucumber, Greek yogurt, mayonnaise, lemon juice, garlic clove, fresh dill, salt, and the ground black pepper. Mix well and adjust the seasoning as needed. Serve with the meatballs.

Notes

  • Oiled hands work better here as the additional oil allows for the chicken meatballs to get some more colour on them.
  • If you are up to it, grinding your own chicken can be worthwhile here. The recipe was also tested with ground boneless, skinless chicken breast. The texture is completely different from packaged ground chicken! Just place the chicken breast in a food processor and process until ground. The breadcrumbs need to be adjusted and reduced to ⅓ cup (52 grams), the olive oil is reduced to 1 tablespoon and 2 tablespoons mayonnaise (yes, mayonnaise) is added to increase moisture. The rest of the recipe and instructions will remain the same.
  • If you would like to use dark meat and grind your own chicken, you may process boneless, skinless chicken thighs until ground and proceed with the rest of the recipe as is.
  • If you do not have fresh dill, 2 teaspoons dried dill may be used.
  • The mayonnaise in the tzatziki is optional (and definitely not traditional). It does add another level of creaminess to the sauce.
Serving: 1serving, Calories: 436kcal, Carbohydrates: 16g, Protein: 31g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 161mg, Sodium: 1188mg, Potassium: 809mg, Fiber: 1g, Sugar: 4g, Vitamin A: 353IU, Vitamin C: 15mg, Calcium: 205mg, Iron: 2mg
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