Simple Mediterranean Chicken Meatballs

I didn’t grow up eating Mediterranean food, so when I first tried a Greek salad with sun-dried tomatoes and feta cheese, I thought I’d died and gone to heaven. Those flavors were so different from what I was used to—bright, tangy, and somehow both rich and light at the same time.

That’s what inspired these Mediterranean chicken meatballs. I wanted all those classic Greek flavors packed into something my kids would actually eat without complaint. Turns out, when you mix sun-dried tomatoes, feta, lemon, and fresh herbs into ground chicken, you get meatballs that are anything but boring. They’re juicy, full of flavor, and way easier to make than you’d think.

What Kind of Ground Chicken Should I Use?

You can use either ground chicken breast or ground dark meat for these meatballs, though each will give you a slightly different result. Ground dark meat has more fat, which means your meatballs will be juicier and more flavorful, while ground breast meat is leaner but can sometimes turn out a bit drier. If you can only find ground breast meat at your store, don’t worry – the feta cheese and sun dried tomatoes in this recipe add plenty of moisture to keep things from getting too dry. Just be careful not to overmix your meatball mixture, as this can make them tough regardless of which type of chicken you use.

Options for Substitutions

These meatballs are pretty forgiving when it comes to swaps, so here are some options:

• Ground chicken: Ground turkey works great here and gives you a similar texture and flavor. You could also use ground pork for a richer taste, though it’ll change the Mediterranean vibe a bit.
• Panko: Regular breadcrumbs work just fine if that’s what you have. For a gluten-free option, try almond flour or crushed gluten-free crackers – just use the same amount.
• Sun dried tomatoes: If you’re out of sun dried tomatoes, try finely chopped fresh tomatoes (squeeze out excess moisture first) or roasted red peppers for a similar pop of flavor.
• Feta: Goat cheese or ricotta salata make good substitutes and keep that tangy Mediterranean taste. In a pinch, you could add more parmesan, though you’ll lose some of that briny feta flavor.
• Green onions: Regular yellow or white onion works here – just use about 2 tablespoons finely minced. You could also try shallots for a milder flavor.
• Fresh parsley: Fresh basil or oregano would be great Mediterranean alternatives. If you only have dried herbs, use about 2 teaspoons instead of the fresh amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken meatballs is overworking the mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and stop there.

Ground chicken has less fat than beef or pork, so it’s easy to end up with dry meatballs if you overbake them; use an instant-read thermometer and pull them out when they reach 160°F, as they’ll continue cooking to 165°F while resting.

Make sure to chop your sun dried tomatoes into small pieces so they distribute evenly throughout the meatballs, and if you’re using oil-packed ones, pat them dry first to prevent the mixture from becoming too wet.

For more flavor, try adding a teaspoon of lemon zest to the mixture along with a squeeze of fresh lemon juice right before serving.

What to Serve With Mediterranean Chicken Meatballs?

These meatballs are perfect served over a bed of fluffy couscous or rice pilaf, which soaks up all the delicious flavors. I love pairing them with a simple cucumber and tomato salad dressed with olive oil and lemon juice, or a classic Greek salad with extra feta. You can also tuck them into warm pita bread with tzatziki sauce and lettuce for an easy handheld meal. For a lighter option, serve them alongside roasted vegetables like zucchini, bell peppers, and red onions tossed with olive oil and oregano.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to make a big batch on Sunday and use them throughout the week in different ways – tossed with pasta, stuffed in pita bread, or just eaten as a snack with some tzatziki sauce.

Freeze: Meatballs are one of my favorite things to freeze because they’re so convenient. Let them cool completely, then freeze them on a baking sheet first so they don’t stick together. Once frozen, transfer them to a freezer bag and they’ll keep for up to 3 months.

Reheat: You can warm these up in the microwave for about 1-2 minutes, or heat them in a skillet over medium heat with a splash of water or broth to keep them moist. From frozen, I usually bake them at 350°F for about 15-20 minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 80-90 g
• Fat: 45-55 g
• Carbohydrates: 25-35 g

Ingredients

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 1/2 cup sun-dried tomatoes (finely chopped)
• 1/4 cup feta cheese (crumbled)
• 1/4 cup Parmesan cheese (finely grated)
• 3 garlic cloves (minced)
• 1/4 cup green onions (thinly sliced)
• 3 tbsp parsley (fresh, chopped)
• 3/4 tsp salt
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp dried oregano
• 1 lemon (zested and juiced)

Step 1: Prepare the Mise en Place and Preheat

• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup green onions, thinly sliced
• 3 tbsp fresh parsley, chopped
• 1 lemon, zested and juiced
• 1/4 cup feta cheese, crumbled
• 1/4 cup Parmesan cheese, finely grated

Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it.

While the oven heats, mince your garlic cloves, chop the sun-dried tomatoes into small pieces, thinly slice the green onions, chop the fresh parsley, zest the lemon, and juice it into a small bowl.

Crumble the feta cheese and grate the Parmesan.

Having everything prepped and ready before you start mixing ensures you can work efficiently and the flavors will distribute evenly throughout the mixture.

Step 2: Combine and Season the Meatball Mixture

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• sun-dried tomato mixture from Step 1
• feta and Parmesan mixture from Step 1
• minced garlic from Step 1
• green onions from Step 1
• parsley from Step 1
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• lemon zest and juice from Step 1

In a large bowl, add the ground chicken, panko breadcrumbs, egg, the prepared sun-dried tomatoes, feta cheese, Parmesan cheese, minced garlic, green onions, parsley, salt, black pepper, oregano, lemon zest, and lemon juice.

Using your hands or a fork, gently mix everything together until just combined—don’t overmix, as this can make the meatballs tough and dense.

I find that mixing by hand gives you better control and helps you avoid compacting the meat too much, which keeps them tender.

Step 3: Shape and Arrange the Meatballs

• seasoned meatball mixture from Step 2

Using a 2-inch cookie scoop or your hands (lightly dampened to prevent sticking), form the mixture into evenly-sized balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

This uniform sizing ensures they cook at the same rate and finish at the same time.

I like to use a scoop because it makes quick work of portioning and gives consistent results every time.

Step 4: Bake Until Cooked Through

Place the baking sheet in your preheated 400°F oven and bake for 20 to 25 minutes, until the meatballs are cooked through (they should reach an internal temperature of 165°F at the center).

The meatballs will be golden on the outside and should feel firm when gently pressed.

There’s no need to flip them during baking—they’ll cook evenly on all sides.

Step 5: Rest and Serve

Remove the meatballs from the oven and let them rest on the baking sheet for 2-3 minutes before serving.

This brief rest allows the residual heat to finish cooking the centers while keeping them moist.

Serve warm as an appetizer, in a pita with tzatziki, over rice, or with your favorite Mediterranean-inspired sides.

Simple Mediterranean Chicken Meatballs

Delicious Simple Mediterranean Chicken Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 900 kcal

Ingredients

  

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 1/2 cup sun-dried tomatoes (finely chopped)
• 1/4 cup feta cheese (crumbled)
• 1/4 cup Parmesan cheese (finely grated)
• 3 garlic cloves (minced)
• 1/4 cup green onions (thinly sliced)
• 3 tbsp parsley (fresh, chopped)
• 3/4 tsp salt
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp dried oregano
• 1 lemon (zested and juiced)

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. While the oven heats, mince your garlic cloves, chop the sun-dried tomatoes into small pieces, thinly slice the green onions, chop the fresh parsley, zest the lemon, and juice it into a small bowl. Crumble the feta cheese and grate the Parmesan. Having everything prepped and ready before you start mixing ensures you can work efficiently and the flavors will distribute evenly throughout the mixture.
• In a large bowl, add the ground chicken, panko breadcrumbs, egg, the prepared sun-dried tomatoes, feta cheese, Parmesan cheese, minced garlic, green onions, parsley, salt, black pepper, oregano, lemon zest, and lemon juice. Using your hands or a fork, gently mix everything together until just combined—don't overmix, as this can make the meatballs tough and dense. I find that mixing by hand gives you better control and helps you avoid compacting the meat too much, which keeps them tender.
• Using a 2-inch cookie scoop or your hands (lightly dampened to prevent sticking), form the mixture into evenly-sized balls and place them on the prepared baking sheet, spacing them about 1 inch apart. This uniform sizing ensures they cook at the same rate and finish at the same time. I like to use a scoop because it makes quick work of portioning and gives consistent results every time.
• Place the baking sheet in your preheated 400°F oven and bake for 20 to 25 minutes, until the meatballs are cooked through (they should reach an internal temperature of 165°F at the center). The meatballs will be golden on the outside and should feel firm when gently pressed. There's no need to flip them during baking—they'll cook evenly on all sides.
• Remove the meatballs from the oven and let them rest on the baking sheet for 2-3 minutes before serving. This brief rest allows the residual heat to finish cooking the centers while keeping them moist. Serve warm as an appetizer, in a pita with tzatziki, over rice, or with your favorite Mediterranean-inspired sides.