Mediterranean Chicken Meatballs
Juicy chicken meatballs loaded with feta, spinach, sun-dried tomatoes, lemon zest, and pine nuts, served on top of a warm pita bread with Greek salad and creamy tzatziki. A fresh Mediterranean dinner that’s both hearty and light.
Servings: 4
Equipment
- Large sheet pan with parchment
- Mixing bowls
- 2 tablespoon scoop or small scoop
- Instant-read thermometer
- Box grater
- Clean kitchen towel
- Chef’s knife
- Cutting board
- Citrus zester
- small jar with lid
Ingredients
Mediterranean Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg beaten
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes in oil drained and finely chopped
- 1/2 cup fresh spinach chopped
- zest of 1 lemon
- 1 clove garlic grated
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup pine nuts toasted
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup hothouse cucumber finely grated and drained
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove fresh garlic grated
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Greek Salad:
- 1 head romaine lettuce chopped
- 1 English cucumber diced
- 1 cup cherry tomatoes cut in halves
- ¼ small red onion thinly sliced
- ¼ cup Kalamata olives pitted
- ½ cup feta cheese crumbled
Salad Dressing:
- ¼ cup olive oil
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 clove fresh garlic finely minced or grated
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- 4 pita breads warmed
- Fresh dill for garnish
Instructions
Make the Meatballs:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place pine nuts in a dry skillet over medium heat.
- Toast until golden and fragrant, stirring the pine nuts in the pan for about 3–4 minutes.
- Remove to cool.
- In a large bowl, combine ground chicken, breadcrumbs, egg, feta, sun-dried tomatoes, spinach, lemon zest, garlic, oregano, salt, pepper, and pine nuts. Mix gently until just combined. Do not over-mix.
- Scoop about 2–3 tablespoons of mixture and roll into balls.
- Place on the baking sheet, leaving space between each.
- Bake for 18–20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F.
Make the Tzatziki Sauce:
- In a medium bowl, stir together yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper until well combined.
- Chill until ready to use.
Make the Salad Dressing:
- In a small jar, combine olive oil, vinegar, lemon juice, garlic, oregano, mustard, salt, & pepper.
- Whisk or shake until emulsified.
- Taste and adjust seasoning.
Make the Greek Salad:
- In a large bowl, combine romaine, cucumber, tomatoes, onion, and olives.
- Drizzle with dressing and toss gently.
- Sprinkle with crumbled feta.
Assemble the Pitas:
- Warm pita breads in the oven for 4–5 minutes until soft.
- Spread 1 tablespoon of tzatziki sauce on top of each pita.
- Add a handful of Greek salad.
- Top with 4-5 meatballs.
- Spoon more tzatziki over the top.
- Garnish with fresh dill.
Notes
- Don’t skip toasting the pine nuts. It makes a huge difference in flavor.
- Make it gluten-free. Swap breadcrumbs for almond flour or gluten-free crumbs.
- Change the protein. Try turkey, lamb, or beef instead of chicken.
- No pita? Turn it into a grain bowl with rice, couscous, or quinoa.
- Meal prep win. Bake meatballs ahead. They keep in the fridge for 4 days or freezer for 2 months. Reheat in the oven until warm.
- Add more herbs. Fresh parsley, mint, or dill in the salad makes it even brighter.
