Description
These Greek Chicken Meatballs are packed with fresh herbs and spices, delivering a flavorful and healthy meal that’s easy to prepare. Served over chopped romaine lettuce with feta, cucumber, tomato, cooked rice, and a dollop of creamy tzatziki sauce, this recipe offers a delightful taste of Mediterranean cuisine, perfect for a family dinner or meal prep.
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, portion out the chicken mixture and shape each portion into a meatball with your hands. Continue until all mixture is formed into meatballs.
- Heat Oil: Place a large skillet over medium heat and add one tablespoon of olive oil. Allow the oil to heat until it shimmers, indicating it’s hot enough for cooking.
- Cook Meatballs: Add the meatballs to the skillet in batches if necessary to avoid overcrowding. Cook for approximately 3 to 4 minutes per side, turning occasionally so all sides become browned and meatballs are cooked through. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Assemble and 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 finish with a dollop of tzatziki sauce. Serve immediately for best flavor and texture.
Notes
- Ensure meatballs reach an internal temperature of 165°F (74°C) to guarantee they are safely cooked.
- To save time, the meatball mixture can be made ahead and refrigerated for up to 24 hours before cooking.
- Use a non-stick skillet or a well-seasoned cast-iron skillet to prevent sticking during frying.
- Adjust red pepper flakes to control spiciness according to preference.
- These meatballs can be frozen in an airtight container and reheated when needed.
