Mediterranean Baked Chicken Meatballs make a quick and easy dinner any night of the week. Everything is mixed up in one bowl, there is no chopping needed and they are ready in about 30 minutes. These Mediterranean chicken meatballs freeze beautifully, so I always make a double batch for those nights when I need something fast.
greek chicken meatballs
The flavors in these meatballs remind me of my favorite Greek food. The dill and feta give these Mediterranean meatballs great flavor. Baking them in the oven means no messy stovetop to clean up.
The baking sheet is lined with parchment paper so they don’t stick, which also means easy clean up. This is especially important for those evenings when doing a sink full of dishes is the last thing you want to do.
baked chicken meatballs recipe
If you prefer to sauté them in a pan, you can easily give them a bit of color and then finish baking them in the oven. Because I use a drop or two of oil on my hands when I roll them, the outside is coated with just a touch of olive oil which will help them brown in the oven. If you have disposable food grade gloves, this is a perfect use for them. The gloves will keep your hands clean and make the meatball rolling go even quicker. Rotating your sheet pan halfway through baking will ensure they are evenly browned.
Mediterranean Chicken Meatballs Appetizer
These are perfect for game day, card night or just having friends over. Stick a few skewers or toothpicks in them and they make a great appetizer. Serve them with a yogurt dip, like tzatziki, for a tasty starter.
Meatballs are usually a crowd-pleaser. They are delicious and filling while not leaving you feeling heavy. These meatballs are no exception. Because they are made with ground chicken (or turkey) and they are baked instead of fried, they are light and yet totally satisfying.
Oven Baked Chicken Meatballs
When I first starting working in restaurants, I quickly learned that meatballs were mostly made in the oven, or deep-fried. They are rarely sautéed in a pan simply because it takes too much time and space on the stove. I’ve carried this knowledge and way of doing things throughout the majority of my adult life. Implementing these practices at home also makes quick work of dinnertime. Sliding these into the oven frees you up to do something else, whether that something else is making a salad or sitting on the couch with your feet up.
Because I generally make a double batch, which makes about 3 1/2 dozen meatballs, it is much faster to bake them in the oven. If I don’t need all of them that night, I’ll freeze them in a few portions for meal prepping or quick dinners for those nights when I have a lot going on.
Meatballs are a great make ahead meal option. They freeze beautifully and they are so versatile. Half of the meatballs for this recipe will be going into this Meal Prep Mediterranean Chicken Bowl for lunches next week. It is one of my most popular recipes on the blog. If you are looking for tasty lunch recipes, give it a try.
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- 1 1/2 lb ground chicken
- 1/4 cup feta, crumbled
- 1 1/2 tsp dill, dried
- 1/4 cup breadcrumbs
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 350°F (176° C)
- In a medium bowl, mix all ingredients gently until mixture looks fairly uniform.
- (mix by folding gently to keep meatballs light in texture)
- Using a scoop (or your hands) measure out 2 tbsp of meatball mixture and roll into a ball.
- (coating your hands with a little olive oil will help to roll them smoothly and keep the meatballs from sticking to your hands)
- Place meatballs on parchment lined sheet pan and bake at 350°F for 24 minutes.
- Cool for 5 minutes before eating.
Amount Per Serving: Calories: 198 Saturated Fat: 3g Cholesterol: 103mg Sodium: 558mg Carbohydrates: 4g Protein: 21g