Chicken Meatballs Recipe

This chicken meatballs recipe is so tasty. They are protein-packed and mixed with the delicious flavors of feta, oregano, olives, and sundried tomatoes. This recipe is such a good one for those busy weeknights. You can even prep these in advance for the week to toss in salads, eat on their own, or with rice and other delicious side dishes.

❤️ Why You’ll Love This Chicken Meatballs Recipe

• Quick: This chicken meatballs recipe only takes 30 minutes to make which makes it a quick and easy meal for those busy weeknights
• Versatile: You can switch things up in this recipe. Swap out the oregano for thyme, rosemary, or basil. You can also use turkey breast, instead of chicken
• Comforting: I love a good meatball and I love how you can eat meatballs on their own or serve them in so many ways. They make for a great, comfort food during the fall and winter

🍲 Ingredients

Olives – A necessity in my Greek kitchen. Olives are so tasty but also so good for you. They’re high in vitamin E and other antioxidants. In this meatball recipe, you can use black or green olives.

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Sundried Tomatoes – Rich in minerals, antioxidants, and minerals, sundried tomatoes add so much flavor to recipes. You can add them to salads, casseroles, and other dishes, and they add a pop of flavor while providing a high concentration of antioxidants.

👩‍🍳 How to Make This Chicken Meatballs Recipe

1. To a food processor add the onion and garlic and pulse to chop into small pieces. Add the chicken pieces, 2 tbsp olive oil, feta cheese, egg, panko breadcrumbs, dried oregano, chili flakes, green olives, sundried tomatoes, salt and pepper. Pulse to chop/combine everything, until the chicken starts to break down into more of a ground meat texture, making sure not to over-mix into a paste. Pour mixture into a bowl or scoop directly out of the food processor, about 2 tbsp at a time and form into meatballs.
2. Heat a large non-stick skillet to medium heat. Add 1 tbsp olive oil and then the meatballs, cooking to brown each side, turning every few minutes and until each meatball is cooked through and reaches an internal temperature of 165F, about 15-20 minutes. Remove all of the meatballs to a plate (if needed cook the meatballs in batches).
3. If desired, make our butter and lemon sauce in the same pan as you cooked the meatballs in – it goes perfectly with the meatballs!

🪄 Tips and Tricks

• No Food Processor? Make this recipe by chopping the ingredients and replacing chicken breasts with ground chicken instead
• Meatballs Crumbling? Add a bit more egg to your mixture but start small. You can also put the mixture in the fridge for 15 minutes and then roll the balls
• Meat Sticking to Hands? Rub or spray some olive oil on your hands before rolling

🗒 Variations & Substitutions

• Turkey: Swap out the chicken with ground turkey or turkey breasts instead
• Herbs: You can swap the oregano with whatever herbs you prefer, of course, it’ll just give a different pop of flavor
• Olives: Use black olives instead of green olives if you prefer

🗒 Best served with

• Roasted Garlic Mashed Potatoes
• Spinach Feta Rice Bowl
• Turmeric Quinoa Spinach & Radish Salad
• Greek Style Potatoes

👝 How to Store Leftovers

These meatballs can be stored in an airtight container for 3-4 days in the fridge. You can also freeze them. I’d recommend freezing them on a baking tray and then moving them to a bag or container so they don’t all stick together.

🤔 Common Questions

Chicken Meatballs Recipe

5 from 5 votes

This chicken meatballs recipe quickly assembles and makes an excellent, versatile meal for those busy weeknights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Greek-Inspired

Servings 14 -16 meatballs

Calories 104 kcal

Ingredients

  

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• 1 small yellow onion
• 3 garlic cloves
• 450-500 g (about 1lb) chicken breasts cut into 1-inch pieces
• 3 tbsp olive oil divided
• 1/2 cup feta cheese crumbled
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 tsp dried oregano
• 1/4 tsp chili flakes
• 1/4 cup green olives chopped
• 1/4 cup sundried tomatoes
• 1 tsp salt
• 1/2 tsp pepper

Instructions

 

• To a food processor add the onion and garlic and pulse to chop into small pieces. Add the chicken pieces, 2 tbsp olive oil, feta cheese, egg, panko breadcrumbs, dried oregano, chili flakes, green olives, sundried tomatoes, salt and pepper. Pulse to chop / combine everything, until the chicken starts to break down into more of a ground meat texture, making sure not to over-mix into a paste.Pour mixture into a bowl or scoop directly out of the food processor, about 2 tbsp at a time and form into meatballs.
• Heat a large non stick skillet to medium heat. Add 1 tbsp olive oil and then the meatballs, cooking to brown each side, turning every few minutes and until each meatball is cooked through and reaches an internal temperature of 165F, about 15-20 minutes. Remove all of the meatballs to a plate (if needed cook the meatballs in batches).
• If desired, make our Butter & Lemon Sauce in the same pan as you cooked the meatballs in – it goes perfectly with the meatballs!

Video

Notes

• If you don’t have a food processor, you can make these meatballs with ground chicken and make sure to mince and/or dice all of the ingredients before mixing together to form the meatballs.

Nutrition

Calories: 104kcal | Carbohydrates: 4.5g | Protein: 8.7g | Fat: 5.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Cholesterol: 28.2mg | Sodium: 281.2mg | Fiber: 0.6g | Sugar: 0.7g

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