Description
These Greek Chicken Meatballs are flavorful, tender, and infused with fresh herbs and spices. Perfectly pan-fried to a golden brown, they’re a delicious and healthy meal option served over crisp romaine lettuce with feta, cucumber, tomato, rice, and refreshing tzatziki sauce for a true Mediterranean experience.
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 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 mix until all ingredients are evenly incorporated.
- Form Meatballs: Using a cookie dough scoop or tablespoon, scoop portions of the chicken mixture and shape them into meatballs with your hands. Repeat until all the mixture is formed into meatballs.
- Heat Skillet: Place a large skillet over medium heat and add a tablespoon of olive oil. Allow the oil to heat until it shimmers, indicating it is hot enough for frying.
- Cook Meatballs: Add the meatballs to the hot skillet in batches if necessary to avoid overcrowding. Cook each side for about 3-4 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
- Serve: Arrange the cooked meatballs on a bed of chopped romaine lettuce. Top with crumbled feta cheese, sliced cucumber, diced tomato, a serving of cooked white rice, and a dollop of tzatziki sauce to complete this Greek-inspired meal.
Notes
- To ensure even cooking, avoid overcrowding the skillet; cook meatballs in batches if necessary.
- Make sure to check the internal temperature of the meatballs to guarantee they are fully cooked.
- You can prepare the meatball mixture ahead and refrigerate for up to 24 hours before cooking.
- For a lighter option, serve meatballs without the rice or with a side salad.
- Fresh herbs like dill and mint add authentic Greek flavors and should not be skipped.
