Cheesy Mediterranean Chicken Meatballs Recipe
These Cheesy Mediterranean Chicken Meatballs are tender, flavorful, and filled with mozzarella, feta, garlic, parsley, and oregano. They're baked until lightly golden and make an easy protein-rich meal for lunch, dinner, or weekly meal prep. Serve them with Greek salad, warm pita, roasted vegetables, or homemade tzatziki for a delicious Mediterranean-inspired meal.
Ingredients
- 1½ pounds 680 g ground chicken
- ½ cup 55 g shredded mozzarella
- ⅓ cup 50 g crumbled feta
- ⅓ cup 40 g plain breadcrumbs
- 1 large egg
- 2 tablespoons 30 g plain Greek yogurt
- 3 garlic cloves minced
- ¼ cup 15 g chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon lemon zest
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Finely mince the garlic, chop the parsley, crumble the feta, shred the mozzarella, and zest the lemon.
- In a large bowl, combine the ground chicken, mozzarella, feta, breadcrumbs, egg, Greek yogurt, garlic, parsley, oregano, paprika, lemon zest, salt, and black pepper.
- Mix gently until the ingredients are evenly distributed. Avoid overworking the chicken mixture.
- Cover and refrigerate for 15–20 minutes to help the breadcrumbs absorb moisture and make shaping easier.
- Shape the mixture into approximately 20 evenly sized meatballs, using about 1½ tablespoons of mixture for each.
- Arrange the meatballs on the prepared baking sheet, leaving space between them. Lightly brush or drizzle with olive oil.
- Bake for 18–22 minutes, or until the centers reach an internal temperature of 165°F (74°C).
- Remove from the oven and rest for 3–5 minutes. Finish with fresh parsley, extra feta, and a squeeze of lemon juice before serving.