Cheesy Mediterranean Chicken Meatballs (Easy, Juicy & High-Protein)

These Cheesy Mediterranean Chicken Meatballs bring together everything I love about Mediterranean-inspired cooking: juicy chicken, creamy melted cheese, fresh parsley, garlic, lemon, and aromatic herbs. Each meatball is tender on the inside, beautifully golden on the outside, and packed with savory flavor. They’re baked in the oven for an easy, fuss-free dinner that feels special without requiring hours in the kitchen.

What makes this recipe especially delicious is the combination of mozzarella and feta. Mozzarella gives the meatballs a soft, cheesy center, while feta adds a salty, tangy Mediterranean touch. Garlic, oregano, parsley, and lemon zest bring everything together, creating a flavor that works beautifully with a fresh Greek salad, roasted vegetables, warm pita bread, or a cool homemade tzatziki sauce.

These chicken meatballs are also a practical option when you want a protein-rich meal that doesn’t feel boring. Serve them for a family dinner, prepare them ahead for weekday lunches, or arrange them on a platter when friends come over. They’re easy to customize, and you can make them in the oven or air fryer depending on what works best in your kitchen.

Why You’ll Love This Recipe

• 🍋 Fresh Mediterranean-inspired flavor: Garlic, oregano, parsley, lemon zest, and feta create a bright, savory flavor in every bite.
• 🧀 Two delicious cheeses: Mozzarella adds a mild, creamy cheesiness, while feta brings a distinctive salty tang.
• 🍗 A protein-rich main dish: Ground chicken provides a lean protein base, making these meatballs a satisfying lunch or dinner option.
• 🌿 Herbs in every bite: Fresh parsley and dried oregano give the meatballs a fragrant, Mediterranean-style character.
• 🔥 Easy oven-baked preparation: Baking keeps the cooking process straightforward and reduces the need to stand over a frying pan.
• 🥗 Versatile serving options: Pair them with Greek salad, roasted vegetables, couscous, rice, pita, or tzatziki.
• ⏱️ Great for meal prep: Make a batch ahead and portion the cooked meatballs into containers for convenient meals.
• ❤️ Family-friendly: Their mild, cheesy flavor makes them appealing to adults and children alike.

My Personal Experience

There is something particularly satisfying about a dinner that looks impressive on the table but doesn’t involve complicated preparation. Meatballs are perfect for that. They’re familiar, easy to portion, and adaptable enough to work with different flavors and side dishes.

For a Mediterranean-inspired version, I wanted to move beyond the usual combination of ground meat, breadcrumbs, and basic seasoning. Garlic and oregano provide the savory foundation, parsley brings freshness, and lemon zest adds a little brightness. Feta gives the mixture a tangy character, while mozzarella makes the finished meatballs feel wonderfully cheesy.

One detail worth paying attention to is moisture. Ground chicken is naturally quite lean, so it needs a little help to stay tender. A small amount of Greek yogurt, a beaten egg, and breadcrumbs help bind the mixture while keeping the texture soft. The trick is not to add too much breadcrumb or overwork the chicken.

Another important detail is the cheese. Feta should be crumbled into small pieces rather than blended into a paste. That way, you get little pockets of tangy flavor throughout the meatballs. The mozzarella can be shredded finely so it distributes evenly.

The result is a versatile dish that feels equally at home on a weeknight dinner table or a Mediterranean-style sharing platter.

Required Equipment

Large Mixing Bowl

A large bowl gives you enough room to combine the ground chicken, cheese, herbs, breadcrumbs, and seasonings without compressing the mixture too much. Choose a bowl with enough space to fold the ingredients together gently.

Baking Sheet

A rimmed baking sheet provides a stable surface for baking the meatballs. Line it with parchment paper to make cleanup easier and help prevent sticking.

Parchment Paper

Parchment paper keeps the meatballs from sticking to the baking sheet and makes it easier to transfer them after cooking. Avoid using wax paper in the oven.

Measuring Cups and Spoons

Accurate measurements help keep the mixture balanced. This is particularly useful with breadcrumbs, yogurt, and cheese because too much of any of these can change the texture.

Sharp Knife and Cutting Board

Use these to finely chop the parsley and mince the garlic. Smaller pieces distribute more evenly through the chicken mixture.

Small Cookie Scoop or Tablespoon

A scoop helps make evenly sized meatballs. Consistent sizing matters because smaller meatballs cook more quickly than larger ones.

Instant-Read Meat Thermometer

A thermometer is the most reliable way to check whether ground chicken meatballs are fully cooked. The center should reach 165°F (74°C).

Ingredients & Substitutions

This recipe makes approximately 20 medium meatballs, depending on how large you shape them. The ingredient quantities are designed to create a moist, flavorful mixture that holds together during baking.

Main Ingredients

• 1½ pounds (680 g) ground chicken: The main protein source. Ground chicken creates tender meatballs with a mild flavor that works well with garlic, herbs, lemon, and cheese. Ground chicken thigh meat generally produces a richer, juicier result, while ground chicken breast is leaner and may need extra care to prevent dryness.
• ½ cup (55 g) shredded mozzarella cheese: Adds mild, creamy cheesiness. Finely shredded mozzarella distributes more evenly through the mixture than large pieces. Low-moisture mozzarella is a practical choice because it releases less liquid during cooking.
• ⅓ cup (50 g) crumbled feta cheese: Provides the salty, tangy flavor that gives these meatballs their Mediterranean-inspired character. Choose a block of feta and crumble it yourself if possible. Pre-crumbled feta can be drier.
• ⅓ cup (40 g) plain breadcrumbs: Help absorb moisture and bind the mixture. Regular or whole-wheat breadcrumbs both work. Use gluten-free breadcrumbs if needed.
• 1 large egg: Acts as a binder and helps the meatballs hold their shape.
• 2 tablespoons (30 g) plain Greek yogurt: Adds moisture and a little creaminess. Use thick, unsweetened Greek yogurt rather than a thin, watery yogurt.
• 3 garlic cloves, finely minced: Give the meatballs their aromatic savory foundation. Fresh garlic is best here, although ¾ teaspoon garlic powder can work in a pinch.
• ¼ cup (15 g) finely chopped fresh parsley: Adds freshness and a mild herbal flavor. Reserve a little extra for serving if desired.
• 1 teaspoon dried oregano: Brings a classic Mediterranean-style herbal note. If using fresh oregano, use approximately 1 tablespoon finely chopped.
• ½ teaspoon paprika: Adds gentle warmth and color without making the meatballs spicy.
• ½ teaspoon lemon zest: Brightens the mixture and balances the richness of the cheese. Zest only the yellow outer layer of the lemon.
• ½ teaspoon fine salt: Enhances the flavor, but adjust according to the saltiness of your feta.
• ¼ teaspoon freshly ground black pepper: Adds a mild peppery finish.
• 1 tablespoon extra-virgin olive oil: Helps coat the meatballs lightly before baking and contributes a subtle fruity flavor.

For Serving

• Fresh parsley, chopped
• Lemon wedges
• Extra crumbled feta
• Tzatziki or plain Greek yogurt sauce
• A drizzle of extra-virgin olive oil

Ingredient Substitutions

Ground chicken: Ground turkey is the easiest alternative. It has a similar mild flavor and works with the same herbs and cheeses. Depending on the fat content, the finished meatballs may be slightly firmer or juicier.

Mozzarella: You can use mild provolone or a little grated Monterey Jack. These cheeses melt well, although they change the flavor slightly. Avoid using too much very soft cheese because it can make the mixture greasy or difficult to shape.

Feta: If feta isn’t available, try a small amount of finely crumbled goat cheese. It has a creamy texture and tangy flavor, although it is generally softer and richer. Reduce the added salt if your replacement cheese is salty.

Greek yogurt: Plain, thick yogurt can work as a substitute. If it is particularly watery, strain it briefly or reduce the quantity slightly. A watery mixture can make the meatballs difficult to shape.

Breadcrumbs: Use gluten-free breadcrumbs or finely ground rolled oats. Oats may produce a slightly denser texture, so allow the mixture to rest for several minutes before shaping.

Fresh parsley: Fresh dill can replace some of the parsley for a more pronounced Mediterranean-style herbal flavor. Dried parsley is less vibrant, so fresh herbs are preferable.

Lemon zest: A small amount of lemon juice can provide acidity, but don’t add too much liquid to the meatball mixture. The zest gives you bright lemon aroma without making the mixture wet.

How to Make Cheesy Mediterranean Chicken Meatballs

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Give the oven enough time to reach the correct temperature before adding the meatballs. Starting in a properly heated oven helps them cook evenly and develop a lightly golden exterior.

If your baking sheet is small, use two trays rather than crowding the meatballs together. They need a little room around them so heat can circulate.

Step 2: Prepare the Garlic, Herbs, and Cheese

Finely mince the garlic and chop the parsley. If you’re using a block of feta, crumble it into small pieces. Shred the mozzarella if it isn’t already shredded.

Zest half a lemon, taking care not to include the bitter white pith underneath the yellow skin.

Keeping the ingredients prepared before mixing makes the process easier. It also helps prevent overworking the chicken mixture while you’re stopping to chop or measure something.

Step 3: Combine the Seasonings

In a large mixing bowl, add the minced garlic, chopped parsley, dried oregano, paprika, lemon zest, salt, and black pepper.

Stir briefly to distribute the seasonings. This helps prevent concentrated pockets of garlic or dried herbs in the finished meatballs.

Remember that feta already contains salt. If you’re using a particularly salty feta, start with a little less salt and adjust the seasoning in your next batch if necessary.

Step 4: Add the Chicken, Cheese, and Binders

Add the ground chicken, mozzarella, crumbled feta, breadcrumbs, egg, and Greek yogurt to the bowl.

Using clean hands or a large fork, gently combine everything until the ingredients are evenly distributed.

The mixture should feel moist but should still hold together when shaped. It may be softer than a traditional beef meatball mixture, which is normal for ground chicken.

Avoid squeezing or kneading the mixture repeatedly. Overworking can make the meatballs dense and firm instead of tender.

Step 5: Chill the Mixture Briefly

Cover the bowl and place it in the refrigerator for approximately 15–20 minutes.

This short resting period allows the breadcrumbs to absorb some of the moisture and makes the mixture easier to handle. It also helps the meatballs retain their shape during baking.

If the mixture still feels unusually wet after chilling, add 1 tablespoon of breadcrumbs at a time. Avoid adding a large amount at once, as too many breadcrumbs can make the finished meatballs dry.

Step 6: Shape the Meatballs

Lightly coat your hands with a little olive oil or water. Scoop approximately 1½ tablespoons of mixture for each meatball and roll gently between your palms.

Aim for meatballs around 1½ inches in diameter. Try to keep them similar in size so they cook at approximately the same rate.

Place each meatball on the prepared baking sheet, leaving a little space between them.

Don’t press them flat. A rounded shape helps them stay juicy and gives them an attractive appearance.

Step 7: Add Olive Oil and Bake

Lightly brush or drizzle the meatballs with the olive oil.

Transfer the tray to the preheated oven and bake for approximately 18–22 minutes, depending on their size and your oven.

The outside should become lightly golden, and the meatballs should feel firm but not hard. The cheese may create a few browned spots around the edges, which add flavor.

Avoid relying on color alone to judge doneness. Ground chicken meatballs must reach an internal temperature of 165°F (74°C) in the center.

If your meatballs are larger than 1½ inches, they may need additional cooking time.

Step 8: Rest and Finish with Fresh Herbs

Remove the baking sheet from the oven once the meatballs reach the correct internal temperature.

Let them rest for approximately 3–5 minutes. This gives the juices a little time to settle and makes them easier to transfer without breaking.

Finish with freshly chopped parsley, a little crumbled feta, and a squeeze of lemon juice.

If you enjoy a creamier finish, serve them with a bowl of chilled tzatziki. The cool yogurt, cucumber, garlic, and herbs complement the warm, cheesy meatballs beautifully.

Common Mistakes to Avoid

1. Overmixing the Chicken

Ground chicken is delicate. Mixing it too aggressively can produce dense, tough meatballs.

Combine the ingredients only until everything is evenly distributed. A few visible pieces of feta are perfectly fine.

2. Adding Too Many Breadcrumbs

Breadcrumbs help bind the mixture, but too many can absorb moisture and leave the meatballs dry.

Start with the listed quantity. If the mixture is too soft to shape after chilling, add only a tablespoon at a time.

3. Using Watery Yogurt

Thin yogurt can make the mixture difficult to handle. Use thick Greek yogurt and measure it carefully.

4. Making Uneven Meatballs

If some meatballs are small and others are large, they won’t finish cooking at the same time.

Use a tablespoon or cookie scoop to keep the portions consistent.

5. Crowding the Baking Sheet

Meatballs placed too close together can steam rather than brown.

Leave space between them and use a second tray if needed.

6. Overcooking the Chicken

Chicken meatballs can become dry if left in the oven too long.

Check the internal temperature near the end of the estimated cooking time. Remove them once the center reaches 165°F (74°C).

7. Adding Too Much Salt

Feta contributes plenty of salty flavor. Taste the finished mixture only after cooking a small test portion if you want to adjust seasoning safely.

Pro Tips for the Best Results

• Use fresh garlic: It gives a more rounded flavor than relying entirely on garlic powder.
• Choose thick Greek yogurt: It adds moisture without making the mixture overly wet.
• Crumble feta by hand: Small, irregular pieces create little bursts of tangy flavor.
• Keep the mozzarella finely shredded: This distributes the cheese throughout the mixture.
• Chill before shaping: Even a short rest makes soft ground chicken easier to handle.
• Don’t pack the meatballs tightly: Gentle shaping helps preserve a tender texture.
• Use a thermometer: It is the best way to confirm that the chicken is safely cooked.
• Finish with lemon: A little fresh lemon juice balances the savory cheese and herbs.
• Add delicate herbs at the end: Fresh parsley is especially fragrant when added just before serving.

Air Fryer Method

These meatballs can also be cooked in an air fryer.

Preheat the air fryer to 375°F (190°C). Lightly grease the basket or use an air-fryer-safe liner that allows proper airflow.

Arrange the meatballs in a single layer, leaving space between them. Depending on the size of your basket, you may need to cook them in batches.

Air-fry for approximately 12–16 minutes, turning them carefully halfway through. Cooking time varies by appliance and meatball size, so check that the center reaches 165°F (74°C).

Avoid stacking the meatballs. Overcrowding prevents even cooking and can leave some areas pale.

Mediterranean Benefits of Chicken

Chicken is a versatile protein that fits naturally into many Mediterranean-inspired meals. Its mild flavor makes it an excellent base for ingredients such as garlic, olive oil, lemon, oregano, parsley, and feta.

In this recipe, ground chicken provides the main structure of the meatballs. It also allows the herbs and cheese to remain noticeable rather than being overwhelmed by a stronger meat flavor.

Chicken supplies protein, which contributes to the body’s normal maintenance and repair of tissues. The amount of protein in a serving will depend on the ground chicken used, the size of the meatballs, and how many portions the recipe makes.

The Mediterranean character of this dish comes from the overall combination of ingredients rather than one individual ingredient. Extra-virgin olive oil, fresh herbs, garlic, lemon, and feta create a flavor profile inspired by the region’s familiar cooking traditions.

The result is a satisfying main dish that can be served with vegetables, legumes, whole grains, or a fresh salad to create a balanced meal.

Variations You Can Try

🌶️ Spicy Mediterranean Chicken Meatballs

Add ¼–½ teaspoon red pepper flakes to the mixture. You can also serve the meatballs with a little spicy harissa on the side.

The heat works especially well with the salty feta and fresh lemon.

🌿 Extra-Herby Meatballs

Add 1 tablespoon finely chopped fresh dill alongside the parsley. A little fresh mint can also work, although it has a more distinctive flavor.

This version is particularly delicious with tzatziki and cucumber salad.

🧄 Garlic-Lover’s Version

Increase the fresh garlic to four or five cloves, depending on your preference. You can also add a small amount of roasted garlic for a softer, sweeter flavor.

Avoid adding too much raw garlic powder on top of the fresh garlic, as the flavor can become overpowering.

🧀 Extra-Cheesy Version

Increase the mozzarella to ¾ cup and keep the feta quantity unchanged.

The extra mozzarella creates a richer, cheesier texture. Be aware that adding more cheese can make the mixture softer, so chill it thoroughly before shaping.

🍋 Lemon-Herb Version

Add another ½ teaspoon of lemon zest and a little extra parsley. Finish the cooked meatballs with fresh lemon juice.

This version tastes especially fresh when served with a simple salad.

🥗 Vegetable-Focused Version

Serve the meatballs with roasted zucchini, bell peppers, red onion, and cherry tomatoes.

If you want to incorporate vegetables into the meatballs themselves, finely grate a small amount of zucchini and squeeze out its excess moisture thoroughly before adding it. Too much moisture can make the mixture difficult to shape.

🔥 Stovetop Version

Heat a little olive oil in a large nonstick skillet over medium heat. Arrange the meatballs in a single layer and brown them on several sides.

Reduce the heat as needed and continue cooking until the centers reach 165°F (74°C). Depending on their size, they may need approximately 12–16 minutes in total.

Work in batches if necessary. Crowding the skillet can prevent proper browning.

Tips for This Recipe

Prepare everything before mixing. Chop the parsley, mince the garlic, crumble the feta, and measure the other ingredients before adding the chicken. This keeps the preparation organized.

Keep the mixture cold. If the chicken becomes warm while you’re shaping the meatballs, return the bowl to the refrigerator for a few minutes.

Use consistent portions. Uniform meatballs cook more evenly and are easier to portion for meal prep.

Don’t skip the lemon finish. Lemon juice brightens the overall flavor and helps balance the richness of mozzarella and feta.

Make a test meatball if you’re adjusting seasoning. Cook a small portion in a skillet before shaping the entire batch. This allows you to assess the flavor without tasting raw chicken mixture.

Keep the sides simple. The meatballs already contain several strong flavors. Fresh vegetables, yogurt sauce, and a little warm pita are often all you need.

Separate meal-prep components. If you’re preparing lunch containers, store tzatziki or other sauces separately so the meatballs and sides retain their best texture.

Optional Additions

These additions are optional, but they can make the finished dish even more interesting.

• Fresh parsley: Adds color and a clean herbal finish.
• Fresh dill: Pairs naturally with feta and Greek yogurt.
• Extra feta: Adds a stronger salty, tangy flavor.
• Lemon zest: Gives the finished meatballs a fragrant citrus aroma.
• Kalamata olives: Serve chopped olives on the side for a briny Mediterranean touch.
• Tzatziki: A cool cucumber-yogurt sauce makes an excellent dipping option.
• Hummus: Adds a creamy, savory element to a Mediterranean-style platter.
• Toasted pine nuts: Provide a delicate crunch and nutty flavor.
• Red pepper flakes: Add a little heat without changing the overall character of the dish.
• Extra-virgin olive oil: A small finishing drizzle adds richness and aroma.

Serving Ideas

One of the best things about these Cheesy Mediterranean Chicken Meatballs is how easily they fit into different meals.

With Greek Salad

Serve the meatballs alongside chopped cucumber, tomatoes, red onion, olives, and feta. Dress the salad with olive oil, lemon juice, and oregano.

The crisp vegetables provide a refreshing contrast to the warm, cheesy chicken.

With Tzatziki and Warm Pita

Arrange the meatballs on a platter with warm pita wedges and a bowl of tzatziki. Add cucumber slices, cherry tomatoes, and a few olives.

This is a particularly good option for casual entertaining because everyone can build their own plate.

With Mediterranean Rice

Serve them over lemon rice or herbed rice. The rice absorbs the juices from the meatballs and creates a satisfying dinner.

You can add parsley and lemon zest to the rice to carry the flavors through the meal.

With Roasted Vegetables

Roasted zucchini, bell peppers, red onion, eggplant, and cherry tomatoes make excellent sides.

Toss the vegetables lightly with olive oil, oregano, and black pepper before roasting.

With Couscous

Fluffy couscous makes a quick side dish. Add chopped parsley, lemon zest, and a little olive oil for a simple Mediterranean-inspired accompaniment.

As a Meal-Prep Bowl

Divide the meatballs between containers with roasted vegetables, cucumber, tomatoes, and a serving of rice or couscous.

Keep the sauce in a separate small container until serving.

For a Mediterranean Dinner Platter

Arrange the meatballs with hummus, olives, pita, sliced vegetables, feta, and tzatziki. This makes an attractive sharing platter for a family gathering or casual dinner party.

Storage Recommendations

Refrigerator

Allow the cooked meatballs to cool slightly, then transfer them to an airtight container. Refrigerate within two hours of cooking.

They can generally be stored in the refrigerator for 3–4 days.

If you’re preparing complete meal-prep containers, keep sauces and fresh salad ingredients separate where possible. This helps prevent the vegetables from becoming watery.

Freezer

These meatballs freeze well.

For the best results, allow them to cool completely and arrange them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe container or bag.

Label the container with the preparation date. For best quality, use within approximately 2–3 months.

You can also freeze the uncooked shaped meatballs. Arrange them on a lined tray until firm, then transfer them to a freezer-safe container. Thaw them safely in the refrigerator before baking.

Reheating in the Oven

Preheat the oven to 325°F (165°C). Place the meatballs in an oven-safe dish with a tablespoon or two of water or broth. Cover loosely with foil and heat until thoroughly hot.

The added moisture helps prevent the chicken from drying out.

Reheating on the Stovetop

Place the meatballs in a covered skillet with a small splash of water or broth. Heat over low to medium-low heat, turning occasionally until hot throughout.

Avoid high heat, which can make the outside tough before the center is properly warmed.

Reheating in the Air Fryer

Arrange the meatballs in a single layer and heat at approximately 325°F (165°C) for 4–6 minutes, checking that they are heated through.

The air fryer can restore some surface texture, but be careful not to leave them in too long.

Frequently Asked Questions

1. Can I make Cheesy Mediterranean Chicken Meatballs ahead of time?

Yes. You can prepare the mixture, cover it, and refrigerate it for several hours before shaping and baking. You can also shape the meatballs ahead and keep them covered in the refrigerator until you’re ready to cook them.

For the best texture, cook them within a day of preparing the raw mixture. Keep raw chicken refrigerated and avoid leaving it at room temperature for extended periods.

2. Can I use ground turkey instead of ground chicken?

Absolutely. Ground turkey is a convenient alternative and works well with the feta, mozzarella, garlic, oregano, and parsley.

The final texture depends on the fat content. Lean ground turkey may produce slightly firmer meatballs, while a mixture with a little more fat can be juicier.

Use the same cooking temperature and check that the center reaches 165°F (74°C).

3. Can I make these meatballs in an air fryer?

Yes. Preheat your air fryer to 375°F (190°C), arrange the meatballs in a single layer, and cook for approximately 12–16 minutes.

Turn them halfway through and check the internal temperature before serving. You may need to adjust the cooking time depending on your air fryer and the size of your meatballs.

4. Can I freeze the meatballs?

Yes. Cooked meatballs can be frozen after cooling. Freeze them in a single layer first, then transfer them to an airtight freezer-safe container.

They are best used within approximately 2–3 months for quality. Thaw in the refrigerator before reheating.

5. What cheese works best besides mozzarella and feta?

Provolone can replace mozzarella if you want another mild melting cheese. Goat cheese can replace feta if you prefer a creamier, tangier result.

Keep in mind that different cheeses have different moisture and salt levels. Adjust the seasoning and breadcrumbs if the mixture becomes softer than expected.

6. How do I stop chicken meatballs from becoming dry?

Start with fresh ground chicken and avoid overmixing. The Greek yogurt, egg, and breadcrumbs in this recipe help create a moist mixture.

Most importantly, don’t overcook them. Use an instant-read thermometer and remove the meatballs once the center reaches 165°F (74°C).

7. What sauce goes best with Mediterranean chicken meatballs?

Tzatziki is an excellent choice. Its cool, creamy texture and cucumber, garlic, and lemon flavors complement the warm meatballs.

You can also serve them with plain Greek yogurt mixed with lemon juice, parsley, garlic, and a little black pepper.

8. Can I make these meatballs without breadcrumbs?

Yes. Use gluten-free breadcrumbs or finely ground oats as alternatives.

You can also experiment with almond flour, although it may create a slightly different texture and flavor. Add it gradually and avoid making the mixture too dry.

9. Are these meatballs suitable for meal prep?

Yes. They are easy to portion and pair with a variety of sides.

Divide the cooked meatballs into individual containers with rice, couscous, or roasted vegetables. Store sauces separately and refrigerate the portions promptly.

10. Can I make the meatballs spicier?

Yes. Add red pepper flakes, a little cayenne pepper, or a small amount of harissa to the mixture.

Start with a modest quantity so the spice complements rather than overwhelms the garlic, herbs, and cheese.

Nutritional Breakdown (Per Serving)

Estimated values based on 5 servings, approximately 4 meatballs per serving.

Nutrient	Estimated amount
Calories	310–340 kcal
Protein	34–37 g
Fat	15–18 g
Total carbohydrates	9–11 g
Fiber	0.5–1 g
Net carbohydrates	8–10 g
Sugar	1–2 g
Sodium	600–850 mg

These values are estimates, not laboratory measurements. Actual nutrition will vary depending on the ground chicken’s fat content, the brands of mozzarella and feta, breadcrumb type, and the amount of salt used.

The recipe makes approximately 20 meatballs, with an estimated serving of four meatballs. If you make larger or smaller meatballs, the nutrition per serving will change.

Recipe Snapshot

Detail	Information
Prep time	20 minutes
Chill time	15–20 minutes
Cook time	18–22 minutes
Total time	Approximately 55–60 minutes
Course	Main Course
Cuisine	Mediterranean-inspired
Servings	5
Calories	Approximately 325 per serving
Protein	Approximately 35 g per serving