Mediterranean Chicken Meatballs
Eighteen oven-baked chicken meatballs with panko, egg, feta, Parmesan, sun-dried tomatoes, green onion, and herbs.
Ingredients
Meatballs
- 1 pound ground chicken Fresh or fully thawed
- ¼ cup whole-wheat panko breadcrumbs
- 1 large egg
- ⅓ cup oil-packed sun-dried tomatoes Drained and chopped
- ¼ cup crumbled feta
- ¼ cup grated Parmesan
- 2 cloves garlic Minced
- ¼ cup chopped green onions
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice Optional finish for the whole batch
Instructions
- Heat to 400°F and prepare a rimmed tray with suitable parchment. Gently combine ground chicken, panko, egg, chopped tomatoes, cheeses, garlic, green onion, parsley, salt, and pepper.
- Share the complete mixture into eighteen equal portions, approximately 40 grams each. Roll lightly into roughly 1½-inch balls and space apart on the tray.
- Bake 20–25 minutes, continuing as needed until the centers of larger pieces reach 165°F. Transfer to a clean plate and rest 5 minutes.
- Add optional lemon juice across the batch and serve eighteen meatballs, approximately six 3-ball portions with separately prepared sides.
Notes
Eighteen equal balls, not six total. Approximate 40-gram portions clarify the inconsistent original scoop/diameter wording. Ground chicken must reach 165°F.45-minute estimate includes prep, maximum baking, and rest; sides and sauces are separate.