Mediterranean Chicken Meatballs

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

1 pound ground chicken

1/2 cup panko bread crumbs

1/2 cup crumbled feta cheese (, about 2 ounces)

1 egg (, lightly beaten)

2 garlic cloves (, pressed or minced)

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh mint

1 teaspoon dried oregano

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1 tablespoon canola oil (, if pan-frying)

1 tablespoon butter (, if pan-frying)

tzatziki or cucumber dill sauce (, for serving)

Directions

Combine the ingredients. In a large bowl, combine 1 pound ground chicken, 1/2 cup panko, 1/2 cup crumbled feta cheese, 1 lightly beaten egg, 2 pressed garlic cloves, 2 tablespoons chopped red onion, 2 tablespoons finely chopped fresh dill, 2 tablespoons finely chopped fresh mint, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Dampen your hands with water and gently knead the ingredients together until blended. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, or up to overnight.

Form the meatballs. Use a small scoop (4 cm) to form meatballs into 1 1/2-inch balls and place on a cutting board. Dampen your hands, and lightly shape and roll the meatballs between your palms, then place on a baking sheet or cutting board. If baking the meatballs, evenly space them on a rimmed baking sheet lined with foil.

To fry the meatballs: Heat 1 tablespoon canola oil with 1 tablespoon butter in a large, non-stick skillet over medium until the butter melts. Place half of the meatballs in the skillet and cook, gently turning the meatballs every 1 1/2 - 2 minutes so they slowly brown on all sides, about 15 minutes total.

To bake the meatballs: Preheat the oven to 425°F. Spritz the meatballs with cooking spray or olive oil to encourage browning. Bake until no longer pink inside, about 15 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven.

Serve and enjoy! Serve immediately or at room temperature with Greek salad, lemon rice or orzo, with tzatziki or cucumber dill sauce for dipping.

Nutrition

• Calories: 321 kcal
• Total Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Cholesterol: 163 mg
• Sodium: 960 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 25 g