Mediterranean Chicken Meatballs are a delicious appetizer or meal option.
I love a meatball recipe that says combine all ingredients, form meatballs, bake and then serve. That’s because it means there’s no need to saute ingredients or brown the meatballs. Super easy and flavor are a winning combination in my book. Sun-dried tomatoes, feta cheese, and a variety of spices deliver the Mediterranean spin. The original recipe suggests Tzatziki sauce as an option. In my opinion, the sauce is what makes the meatballs, so I highly recommend buying or making this sauce.
If you’re local to the Twin Cities, I purchased a tasty Tzatziki sauce in the deli section at Hy-Vee. If you want to make your own, here’s the link to a Tzatziki recipe on my blog.
I also highly recommend the recipe on the post mentioned above for my Gyro Chicken & Orzo Skillet (an ItsThyme2Cook original creation!)
Tips for Making Mediterranean Chicken Meatballs
Sun-dried Bruschetta topping – If you can find it, lay your hands on some Sun-dried Bruschetta topping. I bought this product because I couldn’t find any regular sun-dried tomatoes. But I didn’t have to chop the tomatoes, and the oil and seasoning from the topping amped up the flavor. I also found this product at Hy-Vee in their Italian food section. You can use the leftovers for bruschetta (yup, I came up with the idea all on my own), on crackers, or tossed into a pasta dish.
Herbs – the original recipe calls for dried oregano and dill, which is always the easiest option. But I had some fresh dill on hand, so that’s what I used. You could use fresh oregano if you’d like as well. The original recipe also suggested sprinkling the baked meatballs with some fresh chopped mint, which I omitted. I’m not a big fan of mint and I think it contradicts the other herbs, so I used parsley. But make it your own and do what sounds good to you.
Make Ahead Option – I mixed up these meatballs, placed them on the parchment-lined baking sheet, and stashed them in the refrigerator a few hours in advance. You can make the Tzatziki sauce in advance too if you’re going that route. Then pop the meatballs into the oven when you’re ready to serve them.
Inspiration for this Recipe
I selected this recipe for a gathering with my brother Jeff, and my sister-in-law, Bridget, along with my Coconut Red Curry Meatballs (which I had in the freezer.) These hearty appetizers were combined with some great Asian take-out which Jeff and Bridget contributed.
This cocktail & appetizer format is the default for most of our gatherings with friends and family these days. That’s because it’s more casual, and we don’t fuss about serving everything at once, like a formal meal. We spend more time catching up and less time in the kitchen.
I’ve learned that adapting to my current caregiver season of life allows me to maintain my joy in food and share it with those I love.
Love Greek Food?
Since we wandered down the Greek food path with the Gyro Chicken & Orzo Skillet, how about an entire meal of recipes from our Greek Fest?
Mediterranean Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup panko
- 1 large egg
- ½ cup feta crumbled
- ¼ cup red onions finely diced
- ¼ cup sun dried tomatoes finely diced or sun-dried tomato bruschetta topping
- ¼ tsp dried dill or 1 teaspoon (or more) fresh dill
- ¼ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp olive oil
- Tzatziki sauce optional but highly recommended
- chopped parsley or mint, for garnish, optional
Instructions
- Combine all ingredients in a large bowl and mix with your hands until ingredients are thoroughly mixed.
- Roll the seasoned meat into 18 small golfball-sized meatballs and place them on a parchment-lined baking sheet.
- Bake the meatballs at 400F degrees for 20-25 minutes or until cooked through. Serve with Tzatziki sauce.
Sounds like a great recipe and a fun time 🥰