These meatballs are really simple - ground chicken, feta cheese, GREEK blend, and some lemon zest. Ball 'em up and pop them in the oven for 15 minutes.
My secret to a juicy meatball?
I grind my own chicken thighs! Sounds complicated, but really a food processor does all the work. (See below for more detail on this!)
I like them with extra feta and lemon zest on top, and serve with my Roasted Potatoes with Lemon & Feta and my Ultimate Onion Dip for dipping!
Make extra to keep this quick protein source on hand for weeknight meals or snacks anytime.
This recipe also contains one of our Balanced Bites Spice Blends - GREEK Spice Blend - which you can shop here!
- 2 pounds chicken thighs, ground in a food processor (see note below)
- 3 tablespoons GREEK Spice Blend
- 1 beaten egg
- 6 ounces finely crumbled feta cheese
- Grated zest of 1 lemon
- 1/4 cup extra-virgin olive oil (to roll in or brush over the meatballs before baking)
FOR GARNISH (OPTIONAL)
- 1/2 cup feta cheese
- zest of 1 lemon
Preheat the oven to 400°F.
Make the meatballs: In a medium-sized mixing bowl, combine the ground chicken, spice blend, egg, feta, and lemon. Mix well with your hands until the spice mixture is evenly dispersed.
Form the meat into twenty-four 1 1/3-ounce meatballs, about the size of golf balls, and place them in a 9 by 13-inch baking dish or on a rimmed baking sheet.
Brush with olive oil (or roll the meatballs in the olive oil, if inclined) and bake for 15 minutes, or until cooked through. Switch your oven to broiler mode and broil for 5 minutes to brown.
Garnish with additional feta cheese and lemon zest, if desired.
TO MAKE AMAZING CHICKEN MEATBALLS
Use boneless skinless chicken thighs and grind/ pulse them in a food processor until they're the texture you want. Then add in the spice blends and other ingredients.
If you do not have a food processor, simply buy the chicken thighs pre-ground from your local grocery store or butcher.
Omit the cheese.
CHANGE IT UP
Swap out the chicken for ground turkey or lamb.
Instead of 3 tablespoons of GREEK blend, use 1 1/2 tablespoons GREEK blend and 1 1/2 tablespoons SUPER GARLIC blend.
Double or triple this recipe to have extras for leftovers. Store in an airtight container in the fridge for up to 5 days or in the freezer for later use.