These Baked Chicken Meatballs are a healthy, delicious, Greek-inspired dish that uses simple ingredients and comes together quickly and easily. Just mix, roll, and bake. Yes, that’s easy! The meatballs are seasoned with classic Greek flavors including oregano, mint, and garlic to create these juicy and tender bites. These delicious Greek chicken meatballs can go with any pasta, roasted veggies, or mashed potatoes. I like to serve them with a homemade Greek yogurt sauce and garnished with crumbled feta cheese and chopped cucumber.
Personally, I like chunks and texture in my meatballs when it comes to the onion, which is why I prefer to use finely minced fresh onion for the best results. But if you love chunkless meatballs and have onion powder sitting among your spices, that is a great substitute. Use ½ a teaspoon of onion powder instead of fresh.
To make the Baked Chicken Meatballs, you will need the following ingredients:
Preheat the oven to 350 °F and spray a baking sheet with cooking spray.
In a large bowl, mix together 3 minced cloves garlic, 1 lightly beaten egg, ⅓ cup minced white onion, ¼ cup panko bread crumbs, 1 ½ teaspoons dried oregano, 1 teaspoon dried mint, ½ teaspoon kosher salt, and add 1 pound ground chicken. Mix with hands until just combined, don’t overmix.
Using hands, gently roll 1 ½ -inch sized meatballs and place on the prepared baking sheet.
Bake for 18 to 20 minutes or until the internal temperature reaches 165 °F.
Meanwhile, in a small bowl, stir together 1 cup Greek yogurt, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, and ¼ teaspoon freshly ground black pepper until well combined.
Serve the meatball garnished with crumbled feta cheese and chopped cucumber and yogurt sauce on the side.
These Baked Chicken Meatballs are delicious served on their own with Greek yogurt sauce, crumbled feta and chopped cucumbers or as a perfect addition to any meal. Give this recipe a try and please come back to let us know how they came out in the comments below.
Thank you for this amazing recipe.
