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Greek chicken meatballs with feta on a white and brown platter, surrounded by lemons, tzatziki and olives.
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Mia Kouppa

https://miakouppa.com

Greek chicken meatballs with feta

These chicken meatballs with feta are juicy, flavourful and so easy to make! Made with ground chicken breast, crumbled feta, garlic, oregano and fresh herbs, they are packed with Mediterranean flavour and cook in just minutes.
Prep Time15 minutes
Cook Time15 minutes
Resting time30 minutes
Total Time1 hour
Course: Appetizer, Main Course, meze
Cuisine: Greek
Servings: 35 meatballs
Calories: 38kcal
Author: Billie Bitzas

Ingredients

  • 500 grams ground chicken See Recipe Note
  • ¾ cup panko breadcrumbs
  • ½ cup crumbled Greek feta
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp chopped green onion
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • vegetable oil, for frying
US Customary - Metric

Instructions

  • Add all ingredients in a large bowl and mix well with your hands until all of the ingredients are evenly incorporated. Avoid overworking the mixture; you want everything combined without compacting the meat. Allow the meat mixture to rest for 20 to 30 minutes in the refrigerator. (Meatball mixture can be made ahead and stored, well covered, in the refrigerator for up to 24 hours)
    500 grams ground chicken, ¾ cup panko breadcrumbs, ½ cup crumbled Greek feta, 1 large egg, 2 cloves garlic, minced, 2 tbsp chopped green onion, 1 tbsp chopped fresh parsley, 1 tsp dried oregano, 1 tsp garlic powder, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper
  • Shape your meatballs so that they are a uniform size. We like to use a mini ice cream scooper to portion out the mixture. Roll well in hands until round. You should get approximately 35 to 37 meatballs from one batch.
  • Heat vegetable oil in a large frying pan over medium heat. Add the meatballs without overcrowding the pan and fry, turning as needed, for approximately 7 to 8 minutes, or until golden on the outside and completely cooked through. Ground chicken should reach an internal temperature of 74°C (165°F).
    vegetable oil, for frying
  • Transfer the cooked meatballs to a paper towel-lined plate and continue with the remaining meatballs.

Notes

If you will be grinding your own chicken then you can use 2 boneless and skinless chicken breasts, for a total of 500 grams.

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.3mg