If there’s one recipe I’ve been turning to over and over again, it’s my Mediterranean Chicken Meatballs. I have to say, these are more than just a quick meal—they’re an explosion of flavor in every bite, and the best part? They’re ridiculously easy to make, taking less than 30 minutes from start to finish. I know we all have those days when we want to whip up something special but don’t have hours to spend in the kitchen. That’s where these chicken meatballs come into play, making them my go-to for a delicious and stress-free dinner.
Why You’ll Fall in Love with These Meatballs
There’s something magical about Mediterranean flavors. Maybe it’s the combination of fresh herbs, tangy cheese, and savory sun-dried tomatoes that creates a taste profile that feels both comforting and exotic. What I love most about these meatballs is how they hit all the right notes—salty, savory, a touch of sweetness from the tomatoes, and a freshness that only Mediterranean cuisine can offer. These meatballs are packed with flavor, and the ingredients are so simple that you might already have most of them in your kitchen.
One of the things I appreciate the most is that these meatballs are made healthier by using lean ground chicken instead of ground beef. Don’t get me wrong, I love a good beef meatball, but when I’m looking for something lighter, chicken is the way to go. It doesn’t hurt that these meatballs are also freezer-friendly, making them perfect for meal prep. I usually make a double batch and freeze half for those nights when I just don’t have the energy to cook from scratch.
Ingredients You’ll Need
Before I dive into how to make these meatballs, let’s talk ingredients. What I love about this recipe is how adaptable it is. Here’s what you’ll need:
- Ground chicken: I prefer chicken for its lighter flavor, but you could easily swap this out for ground turkey, beef, or even pork if that’s what you have on hand.
- Egg: This helps bind the meatballs together. I’ve tried making these without an egg, and they still hold up pretty well, so if you’re out of eggs, don’t worry too much!
- Breadcrumbs: I use whole wheat Panko breadcrumbs for their texture, but if you’re gluten-free, you can use gluten-free breadcrumbs or even almond flour.
- Sun-dried tomatoes: These are a must. They add so much flavor and a pop of color. I prefer the ones packed in oil, but dry-packed will work if that’s what you have.
- Garlic: Fresh minced garlic is best, but in a pinch, you can use garlic powder.
- Cheese: I use a combination of crumbled feta and grated parmesan. The feta adds a tangy kick, and the parmesan brings a savory depth. You can leave the cheese out if you’re dairy-free, but I highly recommend including it for the full flavor experience.
- Green onions: These add a nice color and a bit of a bite. If you don’t have green onions, finely chopped red or white onions will do the trick.
- Fresh parsley: This herb adds a burst of freshness. Feel free to experiment with other herbs like mint, basil, or dill.
- Salt and black pepper: Essential for bringing all the flavors together.
- Lemon: While optional, a squeeze of fresh lemon juice over the meatballs before serving brightens up the dish.
How to Make Mediterranean Chicken Meatballs
Making these meatballs is a breeze. The hardest part is waiting for them to bake because the smell that fills the kitchen is downright irresistible. Here’s how I do it:
- Mix the Ingredients: In a large bowl, I combine the ground chicken, egg, breadcrumbs, sun-dried tomatoes, feta, parmesan, garlic, green onions, parsley, salt, and pepper. I prefer using my hands to mix everything together—it’s the best way to ensure all the ingredients are evenly distributed. Plus, it’s kind of therapeutic!
- Form the Meatballs: Once everything is mixed, I use a small cookie scoop (about 1.2 tablespoons) to form the mixture into 2-inch meatballs. This helps keep them uniform in size, which means they cook evenly. I place the meatballs on a baking sheet lined with parchment paper for easy cleanup.
- Bake: I pop the baking sheet into a preheated oven at 400°F and bake the meatballs for about 20 to 25 minutes. They should be lightly browned and cooked through, with an internal temperature of 165°F. I always check with a meat thermometer just to be safe.
- Serve: These meatballs are so versatile. My favorite way to enjoy them is with a Mediterranean-inspired bowl—think brown rice, a variety of fresh veggies, and a generous dollop of homemade tzatziki sauce. But they’re also fantastic in a pita as part of a gyro or served over pasta with a simple tomato sauce.
Why These Meatballs Are a Weeknight Hero
I can’t tell you how many times these meatballs have saved me from ordering takeout. They’re quick, easy, and so satisfying. What I love most is how versatile they are. Here are a few of my favorite ways to serve them:
- Over brown rice with veggies: This is my go-to for a balanced, hearty meal. I usually pair the meatballs with roasted vegetables like zucchini, bell peppers, and cherry tomatoes, all drizzled with a bit of olive oil and seasoned with salt, pepper, and oregano.
- In a Mediterranean bowl: I love building a bowl with brown rice or quinoa, chickpeas, cucumbers, tomatoes, Kalamata olives, and of course, tzatziki. Sometimes I’ll throw in some hummus and a sprinkle of feta for good measure.
- In a gyro: There’s something so satisfying about stuffing these meatballs into a warm pita with shredded lettuce, tomatoes, red onion, and tzatziki. It’s like having a Greek street food experience right at home.
- As an appetizer: These meatballs make a great appetizer for a Mediterranean spread. Serve them with a side of tzatziki and some olives, and you’ve got a crowd-pleaser.
Making Meatballs in a Skillet or Air Fryer
If you don’t feel like turning on the oven, these meatballs are just as delicious cooked in a skillet or air fryer. Here’s how:
- Skillet: Heat a tablespoon or two of olive oil in a skillet over medium-high heat. Add the meatballs and cook, turning them frequently so they brown evenly on all sides. This should take about 12 minutes. The meatballs will develop a beautiful golden crust and stay juicy on the inside.
- Air Fryer: Preheat your air fryer to 400°F. Place the meatballs in a single layer in the basket and cook for about 10 to 12 minutes, shaking the basket halfway through. They’ll come out perfectly crispy on the outside and tender on the inside.
Tips for Prepping and Storing
These meatballs are perfect for meal prep. I often make a double batch and store them for easy lunches and dinners throughout the week.
- To Make Ahead: You can prepare the meatballs ahead of time and store them in the fridge, tightly covered, for 2 to 3 days before baking. This makes weeknight dinners even quicker!
- To Store: Once cooked, store the meatballs in an airtight container in the fridge for up to 4 days. They taste even better the next day, making them ideal for meal prep. Reheat them in the oven at 350°F until warmed through, or use the microwave or air fryer.
- To Freeze: These meatballs freeze beautifully. Let them cool completely before transferring them to a freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to eat them, let them thaw in the fridge overnight, then reheat in the oven or microwave.
My Favorite Pairings for Mediterranean Chicken Meatballs
These meatballs are incredibly versatile, so the possibilities for sides and pairings are endless. Here are a few of my favorites:
- Tomato and Chickpea Salad: This salad is a perfect match for the meatballs. I toss together ripe tomatoes, chickpeas, cucumber, red onion, and Kalamata olives, and dress it with a simple vinaigrette made from olive oil, lemon juice, garlic, and oregano. It’s fresh, flavorful, and complements the meatballs beautifully.
- Tzatziki Sauce: I always make a batch of homemade tzatziki to serve with these meatballs. It’s so easy to make—just mix together Greek yogurt, grated cucumber, garlic, lemon juice, and dill. It’s creamy, tangy, and adds a cool contrast to the warm, savory meatballs.
- Brown Rice or Quinoa: For a heartier meal, I like to serve the meatballs over a bed of brown rice or quinoa. Both grains soak up the flavors of the meatballs and tzatziki, making each bite incredibly satisfying.
- Pita Bread: For a more casual meal, I’ll stuff the meatballs into pita bread with some lettuce, tomato, and tzatziki. It’s a fun and delicious way to enjoy them, especially if you’re feeding a crowd.
Making Mediterranean Chicken Meatballs Part of Your Routine
These Mediterranean Chicken Meatballs have become a staple in my meal rotation for so many reasons. They’re quick, easy, packed with flavor, and endlessly versatile. Whether you’re serving