why make this recipe
Mediterranean Chicken Meatballs are a delightful way to bring vibrant flavors to your dinner table. They are packed with healthy ingredients, making them a nutritious choice for any meal. Plus, they are easy to make and can be served in various ways, making them perfect for any occasion.
how to make Mediterranean Chicken Meatballs
Ingredients:
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 large egg
- 1/4 cup breadcrumbs (gluten-free if needed)
- 2 tbsp olive oil (for cooking)
Directions:
Mix the Ingredients
In a large mixing bowl, combine the ground chicken with minced garlic, onion, parsley, oregano, cumin, paprika, salt, pepper, red pepper flakes, egg, and breadcrumbs. Mix gently with clean hands or a fork until just combined. Don’t overwork it—this keeps your meatballs tender.Shape the Meatballs
Using a tablespoon or cookie scoop, shape the mixture into small, even meatballs (about 1 to 1.5 inches in diameter). This should make about 16–18 meatballs.Sear for Flavor
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Sear for 2–3 minutes per side, turning gently until golden on all sides.Finish Cooking
Reduce heat to low, cover the skillet, and cook for another 5–7 minutes, or until the meatballs are cooked through (internal temperature should be 165°F).Serve Your Way
Serve warm with your choice of sides—over rice, tucked in pita bread with tzatziki, or paired with a refreshing Greek salad.
how to serve Mediterranean Chicken Meatballs
You can serve these meatballs in many different ways. They are delicious over a bed of fluffy rice or pasta. For a lighter option, try them in pita bread with fresh veggies and tzatziki sauce. You can also pair them with a Greek salad for a refreshing touch.
how to store Mediterranean Chicken Meatballs
If you have leftovers, store the meatballs in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. You can also freeze them for up to 3 months. Just make sure to thaw them in the fridge before reheating.
tips to make Mediterranean Chicken Meatballs
- Use fresh herbs for better flavor. Fresh parsley can really enhance the taste.
- Don’t skip the breadcrumbs; they help bind the meatballs and keep them moist.
- If you like spice, feel free to add more crushed red pepper flakes.
- Experiment with different cooking methods like baking in the oven for a healthier option.
variation
You can easily customize these meatballs by adding spices like coriander or basil. You can also substitute ground chicken with turkey or beef if you prefer. For a different twist, try adding feta cheese or sun-dried tomatoes for added flavor.
FAQs
1. Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and store them in the fridge for a day. Just cook them when ready to serve.
2. How do I know when the meatballs are done?
Use a meat thermometer to check the internal temperature. They should reach 165°F to be fully cooked.
3. Can I use a different type of meat?
Absolutely! You can substitute ground chicken with turkey, beef, or even plant-based meat alternatives. Just adjust cooking times as needed.
Mediterranean Chicken Meatballs
Ingredients
For the Meatballs
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped Use fresh herbs for better flavor.
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes Optional for added spice.
- 1 large egg
- 1/4 cup breadcrumbs Gluten-free if needed.
- 2 tbsp olive oil For cooking.
Instructions
Preparation
- In a large mixing bowl, combine the ground chicken with minced garlic, onion, parsley, oregano, cumin, paprika, salt, pepper, red pepper flakes, egg, and breadcrumbs. Mix gently with clean hands or a fork until just combined.
- Using a tablespoon or cookie scoop, shape the mixture into small, even meatballs (about 1 to 1.5 inches in diameter). This should make about 16–18 meatballs.
Cooking
- Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Sear for 2–3 minutes per side, turning gently until golden on all sides.
- Reduce heat to low, cover the skillet, and cook for another 5–7 minutes, or until the meatballs are cooked through (internal temperature should be 165°F).
Serving
- Serve warm with your choice of sides—over rice, tucked in pita bread with tzatziki, or paired with a refreshing Greek salad.