These Mediterranean chicken meatballs are juicy, flavorful, and so easy to make. The combination of feta, fresh dill, sun-dried tomatoes, and spices gives them so much flavor, and since they’re baked in the oven, they’re perfect for an easy weeknight dinner or meal prep.
I love serving them with a fresh cucumber salad, something creamy for dipping, and a squeeze of lemon on top.
Ingredients
- 1½ lbs ground chicken
- ¼ cup panko breadcrumbs
- ½ red onion, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh dill, finely chopped
- 1 egg
- ½ tablespoon Italian seasoning
- ½ tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
How to make it
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the ground chicken, panko breadcrumbs, red onion, sun-dried tomatoes, feta, dill, egg, Italian seasoning, garlic powder, salt, black pepper, and chili flakes to a large bowl.
- Gently mix everything together until just combined. Be careful not to overmix so the meatballs stay tender and juicy.
- Scoop and roll the mixture into roughly 1½-inch meatballs and arrange them on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the meatballs are lightly golden and cooked through. The internal temperature should reach 165°F.
- Finish with a generous squeeze of fresh lemon and serve warm.
Notes
Serving Ideas
I love serving these with a simple cucumber salad and tzatziki, hummus, or a creamy garlic yogurt sauce. Add roasted sweet potatoes, rice, or cauliflower rice on the side for an easy, balanced Mediterranean-inspired meal.
They’re also great for meal prep and make the perfect addition to salads, bowls, or wraps throughout the week.
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