Description
These Greek Chicken Meatballs are a flavorful and healthy twist on traditional meatballs, infused with fresh herbs like dill and mint, aromatic spices, and lemon zest. Pan-fried to golden perfection, they are served over crisp romaine lettuce with feta cheese, cucumber, tomato, cooked rice, and a cooling dollop of tzatziki sauce for a complete Mediterranean-inspired meal.
Ingredients
Scale
Main Ingredients
- 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 the Meatball Ingredients: In a small mixing bowl, combine ground chicken with salt, black pepper, ground cumin, oregano, red pepper flakes, chopped fresh dill and mint, diced red onion, minced garlic, and lemon zest. Use your hands to mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using a cookie dough scoop or tablespoon, portion out the mixture and roll into meatballs with your hands. Continue until all mixture is formed into meatballs, approximately 40 in total.
- Heat the Skillet: Place a large skillet over medium heat and add one tablespoon of olive oil. Allow the oil to heat until it’s shimmering, which ensures a good sear on the meatballs.
- Cook the Meatballs: Place the meatballs in the hot skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 3 to 4 minutes on each side, turning occasionally until the meatballs are browned all over and cooked through. The internal temperature should reach 165°F (74°C).
- Assemble and Serve: Arrange the cooked meatballs over 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 for a flavorful and balanced meal.
Notes
- Ensure the meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
- You can adjust the spice level by modifying the amount of red pepper flakes.
- For a lower-fat option, use ground chicken breast.
- Leftover meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Tzatziki sauce adds a refreshing balance but can be substituted with Greek yogurt if needed.
