Ingredients
For the Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving
- Chopped romaine lettuce
- Feta cheese
- Cucumber, sliced or diced
- Tomato, diced
- White rice
- Tzatziki sauce
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, add the ground chicken, salt, black pepper, cumin, oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest. Using your hands, mix everything together until just combined, ensuring the herbs and seasonings are evenly distributed for maximum flavor.
- Shape the Meatballs: Using a cookie dough scoop or a tablespoon, portion the chicken mixture and roll each portion into a meatball with your hands. Aim for evenly sized meatballs for uniform cooking; you should get about 40 meatballs.
- Brown the Meatballs: Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, place the meatballs in the skillet in a single layer without crowding. Fry the meatballs for about 3-4 minutes per side, turning occasionally until they are evenly browned on all sides and the internal temperature reaches 165°F. Cook in batches if necessary to avoid overcrowding the pan.
- Serve: Arrange the cooked meatballs over a bed of chopped romaine lettuce. Top with feta, cucumber, tomato, and a serving of rice if desired. Drizzle generously with tzatziki sauce, and enjoy while hot.
Notes
- If your mixture feels too sticky, lightly oil your hands or chill the mixture for 10 minutes before shaping.
- These meatballs can be baked in a 400°F oven for 15-18 minutes as an alternative to pan-frying.
- The meatballs freeze well after cooking; store in an airtight container for up to 2 months.
- Swap herbs as desired—parsley or basil are tasty substitutes.
- Serve as an appetizer, main course, or part of a mezze platter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 4 meatballs
- Calories: 140
- Sugar: 1g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 60mg
