Mediterranean Chicken Meatballs Recipe

There’s just something about Mediterranean flavors that feels fresh and vibrant, even on the busiest weeknights. This Mediterranean chicken meatballs recipe has become a go-to in my kitchen for that very reason. The combination of sun-dried tomatoes, feta, and fresh herbs infuses every bite with a burst of flavor. Plus, they’re baked, not fried, making them both healthy and easy to clean up after. Whether you’re serving these meatballs in a grain bowl, over a salad, or as part of a mezze platter, they’re bound to impress.

Now, I have to admit—when I first made these meatballs, it was on a whim. I had some sundried tomatoes and cheese left over from another recipe, and ground chicken was on sale. But you know when you mix something up and it ends up being a happy accident? That’s exactly what happened here. These meatballs were tender, full of flavor, and perfect with a drizzle of sauce, and they’re now a regular part of my weekly routine!

A little personal history with Mediterranean flavors

I grew up in a family that loved food from all over the world, but Mediterranean cuisine always had a special place in our hearts. I remember the first time I tasted chicken with those classic Mediterranean ingredients—lemon, olive oil, garlic—and the way the flavors just danced together. There’s a lightness to it that makes you feel like you’re eating something good for your soul, not just your stomach.

Whenever I make these Mediterranean chicken meatballs, it takes me back to warm summer evenings, the scent of olive oil and fresh herbs filling the air as my family gathered around the table. Even though I’m making them in my own kitchen now, those flavors still feel comforting and familiar, like home.

The origin story: Mediterranean-inspired with a twist

Mediterranean meatballs have their roots in various regional cuisines, from Greek keftedes to Italian polpette, but this version is a lighter, chicken-based alternative to the usual beef or lamb. What’s unique about this recipe is the use of sun-dried tomatoes and feta cheese, both staples in Mediterranean cooking. The tomatoes bring a deep, rich sweetness, while the feta adds a salty tang. Over time, I’ve tweaked the traditional Mediterranean flavors, incorporating ingredients like green onions and parmesan to add a bit of my own spin. The result is something familiar yet unique—and absolutely delicious.

Let’s talk ingredients: the flavorful stars

1. Ground chicken (or turkey) – This forms the base of your meatballs. Chicken keeps them light, but turkey works just as well if you prefer. It’s leaner than beef, making these meatballs a great choice for a healthier meal. Just be careful not to overcook, as lean meats can dry out.
2. Whole wheat panko breadcrumbs – These help bind the meatballs and give them a tender texture. Whole wheat adds a bit of fiber. If you don’t have panko, regular breadcrumbs will work, or you can even use crushed crackers in a pinch.
3. Sun-dried tomatoes – These gems are packed with intense, sweet-tangy flavor. I always recommend using the kind packed in oil, as they’re more tender and flavorful. Chop them up finely to ensure even distribution.
4. Feta cheese – Crumbled feta gives these meatballs their distinctive Mediterranean flavor. It adds a salty, tangy punch that pairs perfectly with the sun-dried tomatoes. Goat cheese is a great substitute if you want a creamier texture.
5. Parmesan cheese – A little parmesan brings umami and depth to the meatballs. Freshly grated is best, but pre-grated will work in a pinch.
6. Garlic – Fresh garlic adds sharpness and aromatic flavor. If you’re in a hurry, garlic powder can substitute, but fresh is always more potent and flavorful.
7. Green onions – These add a mild onion flavor without being overpowering. If you’re out of green onions, shallots or even a small amount of red onion can be substituted.
8. Fresh parsley – Fresh herbs are key to Mediterranean cuisine, and parsley adds a bright, fresh note. If you don’t have fresh, dried will work, but use half the amount since dried herbs are more concentrated.
9. Lemon – A squeeze of lemon at the end brightens the dish, cutting through the richness of the cheese and meat. You could also serve lemon wedges on the side for extra zest.

Essential kitchen tools: what you need

When making these Mediterranean chicken meatballs, you don’t need anything too fancy. However, there are a few tools that can make the process easier:

• Large mixing bowl – You’ll need a sturdy bowl to mix all the ingredients together. I prefer a glass or ceramic bowl since it’s easier to clean and doesn’t retain smells.
• Cookie scoop or tablespoon – A cookie scoop ensures your meatballs are evenly sized, which helps them cook evenly. If you don’t have one, a tablespoon works just fine—just try to keep the size consistent.
• Baking sheet – Make sure your baking sheet is large enough to fit all the meatballs without crowding. This helps them brown evenly. Lining the sheet with parchment paper makes clean-up a breeze.
• Parchment paper – I swear by parchment paper for baking meatballs. It prevents sticking and makes clean-up super easy. If you don’t have any, a good non-stick spray works too.

Step-by-step: how to make Mediterranean chicken meatballs

1. Preheat your oven to 400°F – Always start with a hot oven. Line your baking sheet with parchment paper or spray with nonstick spray, so the meatballs don’t stick. I’ve forgotten this step before and trust me, scraping meatballs off a baking sheet is no fun!
2. Mix the ingredients – In a large bowl, combine your ground chicken, panko, egg, sun-dried tomatoes, feta, parmesan, garlic, green onions, parsley, and season with salt and pepper. Use your hands if you’re comfortable with it—it’s the best way to mix everything evenly without overworking the meat. Over-mixing can make the meatballs tough, so just combine everything until it’s incorporated.
3. Form the meatballs – Using a cookie scoop (or your hands), form the mixture into balls about 2 inches in size. You should get around 18 meatballs. Place them on your prepared baking sheet, spacing them out so they can brown properly.
4. Bake – Pop the sheet pan in the oven and bake for 20-25 minutes. You’ll know they’re done when they’re golden brown and cooked through (internal temperature of 165°F). If you like them extra crispy, you can turn on the broiler for the last couple of minutes—just watch closely so they don’t burn.
5. Finish with lemon – Once the meatballs are out of the oven, squeeze a little lemon juice over the top if you like. It brightens the flavors and adds a nice zing.

Variations and adaptations

This recipe is super versatile, and I’ve played around with it in a few different ways:

• Gluten-free – Swap the panko breadcrumbs for gluten-free breadcrumbs or almond flour. Both work well and keep the texture nice and light.
• Low-carb/keto – Skip the breadcrumbs entirely and use grated zucchini or riced cauliflower to keep the meatballs moist. You’ll barely notice the difference!
• Vegetarian version – If you want to make these meatballs vegetarian, try using a plant-based ground meat substitute. You’ll need to adjust the seasoning slightly, but the rest of the ingredients should work just as well.
• Seasonal variations – In the summer, I love adding fresh herbs like basil or dill for a brighter flavor. In the winter, a pinch of red pepper flakes gives them a little warmth.

Serving ideas: making it a meal

These Mediterranean chicken meatballs are super versatile when it comes to serving. One of my favorite ways to serve them is in a bowl with brown rice, and a simple cucumber-tomato salad. You can also tuck them into pita bread with lettuce, tomatoes, and a drizzle of tahini or hummus for a handheld option.

For a more traditional dinner, serve them alongside roasted vegetables and a side of couscous or quinoa. If you’re hosting, these meatballs also make a great appetizer—just stick a toothpick in each one and serve with a dipping sauce like hummus or baba ganoush.

beverage pairings

When it comes to pairing drinks with these Mediterranean chicken meatballs, I like to keep things light and refreshing:

• Sparkling water with lemon – The brightness of the lemon complements the zesty flavors in the meatballs.
• Iced mint tea – This Mediterranean classic is perfect if you want something cooling and fragrant.
• Cucumber-infused water – Fresh and hydrating, cucumber water pairs beautifully with the herbs and feta in the meatballs.
• Lemonade – For a bit of sweetness, try serving homemade lemonade. The citrusy notes will highlight the squeeze of lemon over the meatballs.

Storing and reheating tips

These meatballs store beautifully! If you’re making them ahead or want to save leftovers, here’s what I recommend:

• Refrigerator – Store the meatballs in an airtight container for up to 4 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F for about 10 minutes.
• Freezer – These freeze really well, too. Place the cooled meatballs in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag. They’ll keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.

Adjusting for different serving sizes

This recipe makes about 18 meatballs, perfect for 4-6 people. If you need to make more, you can easily double the recipe—just be sure to use two baking sheets so the meatballs aren’t crowded. If you’re only cooking for two, you can halve the recipe or make the full batch and freeze the leftovers for later.

Common issues and tips

• Dry meatballs? – If your meatballs turn out a little dry, you might’ve overcooked them or used very lean ground chicken. Try adding a tablespoon of olive oil to the mixture next time for added moisture.
• Meatballs falling apart? – This usually means there isn’t enough binder (egg or breadcrumbs). Make sure everything is well-mixed before forming the balls, and consider chilling the mixture for 10 minutes before shaping to help them hold together better.

Give this Mediterranean chicken meatballs recipe a try!

These Mediterranean chicken meatballs are flavorful, easy to make, and perfect for weeknight dinners or meal prep. I hope you love them as much as I do! And don’t be afraid to make them your own—add extra herbs, swap the cheeses, or try a new sauce. Happy cooking!

Frequently asked questions

1. Can I make these meatballs ahead of time? Yes! You can mix the meatballs ahead of time, shape them, and store them in the fridge for up to 24 hours before baking.
2. What’s the best way to freeze these meatballs? After baking, let the meatballs cool completely, then freeze them in a single layer. Once frozen, transfer them to an airtight container or freezer bag.
3. Can I use ground beef instead of chicken? You can, but the flavors will be a bit heavier. Ground chicken or turkey keeps the dish light and complements the Mediterranean ingredients better.
4. How do I keep the meatballs from drying out? Make sure not to overcook them. Check for doneness around the 20-minute mark. Adding a bit of olive oil to the mix can also help.

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