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This Mediterranean chicken meatball dish brings vibrant flavor with every bite thanks to a balanced mix of herbs, sun-dried tomatoes, and Parmesan. The meatballs are tender yet golden outside and pair wonderfully with a cooling yogurt dip or warm grains for a full meal. I often prepare these ahead for gatherings because they’re always a crowd favorite and reheat beautifully.
I made these for a birthday dinner once and everyone asked for seconds. Now I double the batch every time.
Ingredients
- Ground chicken: offers a lean yet juicy base that takes on seasoning well
- Whole wheat breadcrumbs: help bind the mixture while adding fiber and subtle flavor
- Parmesan cheese: boosts savory depth and balances the herbs
- Fresh parsley: adds a bright herbal lift that complements the richness
- Red onion: gives gentle bite and softens beautifully when cooked
- Sun-dried tomatoes: lend concentrated sweetness and color
- Garlic powder: delivers reliable warmth across every bite
- Dried oregano: reinforces the Mediterranean character
- Salt and pepper: sharpen the overall flavor profile
- Egg: binds everything while keeping it moist
- Olive oil: helps brown the exterior while infusing a subtle fruitiness
Step-by-Step Instructions
- Preheat and Prep:
- Set the oven to 400°F and ready a baking sheet. This gives you time to mix without waiting later
- Combine the Base:
- Mix the ground chicken with breadcrumbs, Parmesan, herbs, vegetables, seasonings, and egg. Use your hands to blend evenly without compressing too hard
- Form the Meatballs:
- Roll the mixture into 1 to 1.5 inch balls. Slightly damp hands help avoid sticking and produce smoother rounds
- Brown on the Stove:
- Heat olive oil in a skillet over medium heat. Cook the meatballs in batches until browned on most sides about 5 to 7 minutes
- Finish in the Oven:
- Transfer the browned meatballs to your baking sheet and bake 15 to 20 minutes until internal temperature hits 165°F
- Cool and Serve:
- Let the meatballs rest briefly before serving. This step keeps them juicy and easier to plate without falling apart
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You Must Know
Sun-dried tomatoes are my favorite ingredient here. Their sweet and tangy bite surprises people every time. My kids started asking for “the red bits meatballs” after the first batch.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. For longer storage let the meatballs cool completely and freeze them on a tray before transferring to a sealed container. Reheat gently in the oven or microwave
Ingredient Substitutions
Try ground turkey for a lighter twist or lamb for added richness. No sun-dried tomatoes Use chopped roasted red peppers or drained fresh tomatoes but adjust moisture accordingly
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Serving Suggestions
Pair with lemony couscous yogurt sauce or a crunchy cucumber salad. They’re great for meal prep tossed into a grain bowl or tucked in pita with greens
Frequently Asked Questions About Recipes
- → Can I use ground turkey instead of chicken?
Yes, ground turkey is a great alternative. Just adjust cooking times slightly depending on moisture content.
- → What can I use instead of sun-dried tomatoes?
Try roasted red peppers or fresh tomatoes with the excess liquid drained. Both add great flavor and moisture.
- → How should I store leftover meatballs?
Keep them in an airtight container in the fridge for up to 3 days or freeze for 2 to 3 months.
- → Can I make the meatballs ahead of time?
Yes, shape them and refrigerate up to 24 hours before cooking. You can also fully cook and reheat when needed.
- → What do I serve with these meatballs?
They pair beautifully with tzatziki sauce, grain bowls, or a fresh green salad.