Juicy Baked Greek Meatballs Recipe Makes Mediterranean Diet Magic (High Protein) by Jan Mostrom

I’m fairly hesitant to try new recipes for meatballs because I’m often disappointed with their dryness and lack of flavor. But that isn’t the case with this easy Greek meatballs recipe. These baked chicken meatballs have the best flavor I’ve tasted (yes, I said it) and are moist and so wonderfully versatile. The balance of flavors in these small nuggets is wonderful because the saltiness of the feta blends so well with the fresh herbs and seasonings. (Feta may be the healthiest cheese in the world!)

These high-protein meatballs are healthy and can be used in a variety of dishes. We ate the juicy meatballs just as they are the first night, over pasta with a homemade marinara sauce the second night and on a sandwich the third night. You can also add a toothpick and a dipping sauce to serve as a delicious appetizer (try them with tzatziki). These meatballs freeze well in a sealed bag or container and will keep in the fridge for up to five days in an airtight container.

To make these Mediterranean Diet baked meatballs you will need the following ingredients: ground chicken, eggs, breadcrumbs, red onion, feta cheese, a lemon for juicing and zesting, olive oil, fresh mint, fresh parsley, fresh dill, fresh garlic, fresh oregano and optional crushed red pepper flakes if you want a little spice. Feel free to add a different or extra herb if you’d like, and make sure to chop the herbs really well for the best taste.

Serve these Greek-inspired chicken meatballs for dinner with your favorite side dishes. Be sure to read about the health benefits of protein and the health benefits of fresh herbs. 

Cuisine: Mediterranean / Greek
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 36

Ingredients

• 2 large eggs
• 1/2 cup fine dry breadcrumbs (you can use gluten-free breadcrumbs)
• 1/3 cup finely chopped red onion
• 1/4 cup crumbled feta cheese
• 1 lemon, juiced and zested
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 pounds ground chicken

Here's how to make it: 

1. Beat the eggs together in a mixing bowl.
   
2. Add the breadcrumbs, onion, feta, lemon zest and juice, olive oil, mint, parsley, dill, garlic, oregano, salt and crushed red pepper flakes, if using. Stir to combine. (For a gluten-free dinner, use gluten-free breadcrumbs.)
   
3. Add the ground chicken and stir well.
   
4. Form the meat into about 1 1/2-inch meatballs and place onto two baking sheets that have been lined with parchment paper.
   
5. Bake in a preheated 375-degree F oven for about 20 minutes, or until cooked through (internal temperature of 165 degrees F on a food thermometer). Do not overbake the meatballs. Store the meatballs in an airtight container in the fridge or freeze for quick dinners later.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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