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Greek Chicken Meatballs

Greek Chicken Meatballs

Meatballs are an elite dish because they perfect the meat to seasoning ratio. Rather than depend on heavily seasoning the exterior of a cutlet, for example, meatballs go one step further and combine everything to ensure an even and consistent flavor.

This recipe is similar to a kofte recipe, in that egg and breadcrumbs are omitted to let the seasoning speak for itself. These are perfect on salads, in wraps, or served solo with a side of tzatziki as an appetizer. 


Ingredients

Makes 20 meatballs


  • 1 lb ground chicken 
  • ½ tsp salt 
  • ½ tsp freshly ground black pepper 
  • ¼  tsp cumin 
  • ¼  tsp ground cumin
  • ½ tsp ground oregano
  • 2 cloves of grated garlic
  • Zest of 1 lemon
  • Handful of fresh dill, minced
  • Optional: Pinch of red pepper flakes, pinch of minced fresh mint


Steps

  1. Combine ingredients in large bowl and use a fork or your hands to mix until combined
  2. Using a spoon or cookie scoop, scoop meatballs into 20 even sized portions (about 2 tbs each). Use your hands to roll them into smooth meatballs, if desired. 
  3. Transfer meatballs to a parchment lined baking sheet and bake at 375 degrees for 20 mins, or pan fry over medium heat in olive oil for 4 minutes per side. 
  4. Serve with fresh tzatziki, your favorite salad, or stuffed into a pita wrap. 
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