Greek-Style Baked Chicken Meatballs
You're going to love these tender and tasty Greek-Style Baked Chicken Meatballs. Serve them with your favorite grain, tzatziki, and fresh veggies for a nourishing dinner.
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Main Course
Cuisine: Greek
Servings: 12 meatballs
- 1 lb ground chicken
- 1 tsp sea salt
- A few cranks of cracked black pepper
- 1 TBSP Worcestershire sauce
- 1 tsp chopped fresh thyme
- 1 clove garlic, grated to a paste or finely minced
- 1 egg, lightly beaten
- 1/3 cup finely chopped baby spinach
- 1/3 cup finely chopped red onion
- 1/4 cup crumbled feta
- 1/4 cup chopped kalamata olives
- 1/4 cup panko breadcrumbs
- A bit of olive oil for hand rolling (optional)
Preheat oven to 450º F, and then line a baking sheet with parchment paper; set it aside.
Put all of the meatball ingredients into a large mixing bowl.
Using an ice cream scoop or a tablespoon, scoop up a heaping tablespoon-worth of the mixture and roll it into a ball. Lightly oil your hands to make a smoother meatball. Then place it onto the baking sheet and repeat until you use up all of the ground chicken mixture. You should end up with 12-13 meatballs.
Place the baking sheet in the oven and bake the meatballs for 15-18 minutes, or once the meatballs reach and internal temperature of 165º F.
When done, remove the meatballs from the oven and let them sit for about five minutes before serving.
You can serve these in a variety or ways; we love serving them wityh grains, tzatziki, and fresh veggies like cucumbers, grape tomatoes, and shaved red onions.