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These Greek chicken meatballs deliver an authentic taste of the Mediterranean in every tender, herb-flecked bite. The combination of fresh herbs, crumbled feta, and grated zucchini creates incredibly moist meatballs with layers of bright flavors. The aromatic blend of lemon zest and traditional Greek herbs transforms simple ground chicken into a memorable meal.
This cherished family recipe comes from generations of Greek home cooking. The key is using plenty of fresh herbs so you can see their vibrant green specks throughout each meatball, just as traditional Greek cooks have done for generations.
Essential Ingredients
- Ground chicken: Choose 93% lean for the ideal balance of flavor and moisture. The meat should have a pink, fresh appearance.
- Greek feta: Traditional sheep's milk feta provides the perfect salty tang and helps bind the mixture.
- Fresh herbs: A blend of dill, parsley and mint creates the signature Mediterranean flavor profile.
- Fresh zucchini: Adds essential moisture. Choose smaller zucchini for best results.
- Fresh breadcrumbs: Day-old bread creates ideal texture and binding properties.
Meatball Technique
- Mixing:
- Combine herbs and feta first to evenly distribute flavors.
- Handling:
- Mix ingredients gently by hand to keep meatballs tender.
- Forming:
- Shape into uniform golf ball-sized portions with damp hands.
- Baking:
- Arrange on lined baking sheet, brush with olive oil, bake until golden.
- Resting:
- Allow 5 minutes rest time for juices to redistribute.
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The fresh dill in this recipe provides that distinctive Mediterranean aroma that makes these meatballs truly special. Combined with creamy feta, it creates an authentic flavor that transports you straight to a Greek taverna.
Serving Suggestions
Serve these meatballs with warm pita bread, homemade tzatziki sauce, and a traditional Greek salad. For a complete meal, pair with herb-seasoned pearl couscous or classic lemon potatoes.
Recipe Variations
Adapt the recipe by using ground turkey, substituting different fresh herbs, or adding toasted pine nuts. For a low-carb option, serve over seasoned cauliflower rice.
Storage Instructions
Store cooled meatballs in an airtight container for up to three days. Reheat gently in a covered dish with a small amount of water to maintain moisture.
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This recipe represents the essence of Mediterranean cooking - simple, fresh ingredients transformed into something extraordinary. The combination of herbs, tender meat, and tangy feta creates a dish that honors traditional Greek cuisine while fitting perfectly into the modern kitchen.
Frequently Asked Questions
- → Is it okay to freeze these meatballs?
- Absolutely! Cooked meatballs freeze well for up to three months. Just pop them into an airtight container and let them thaw in the fridge overnight before reheating.
- → What can I use instead of feta?
- If you’re out of feta, go for crumbled goat cheese or ricotta. Want it dairy-free? Just skip the cheese altogether and add a bit more salt to balance the flavor.
- → Can regular couscous be used instead?
- Definitely. Regular couscous works perfectly, but be sure to follow the cooking instructions on its packaging since the timing differs from pearl couscous.
- → How can I keep the meatballs from breaking apart?
- Squeeze the grated zucchini to get rid of the extra water, and don’t leave out the egg or breadcrumbs—they’re key for holding everything together.
- → Are there other herbs I can try?
- Yep! Oregano and basil make great options too. Fresh herbs like parsley, mint, and dill give the best flavor, so choose whichever you prefer.