Baked Mediterranean Chicken Meatballs

4.63 from 16 votes

Quick and easy Mediterranean chicken meatballs recipe, perfect for a weeknight dinner or meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Meatball recipes

Cuisine: Mediterranean

Servings: servings

Calories: 145kcal

Author: Cheryl Bennett

Preheat oven to 375°F / 190°C. In a medium mixing bowl, combine panko breadcrumbs and milk. Stir to combine. Line a sheet pan (baking sheet) with parchment paper, set aside.
Add remaining ingredients, except the ground chicken, to the mixing bowl and mix until well combined.
Add the ground chicken, and gently fold in until thoroughly combined.
Using a scoop (or a spoon) measure out 1 ½ tablespoons of meatball mixture and gently shape into a ball.
*Coating your hands with a little olive oil or water, will help to roll them smoothly and keep the meatballs from sticking to your hands.
Place meatballs on parchment lined sheet pan and bake for approximately 20 minutes. Remove from oven and let meatballs cool on sheet pan for 5 minutes before serving.

If you prefer to sauté them in a pan, you can brown them, 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.
Clean hands are your best tools. However, if you prefer to wear gloves, use food grade gloves. The gloves will keep your hands clean, and adding a drop of water or oil to your hands while rolling will prevent sticking.
Rotating your sheet pan halfway through baking will ensure they are evenly browned.