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Mediterranean Chicken Meatballs Recipe
Ben Carraoli

Mediterranean Chicken Meatballs Recipe

I just made these Mediterranean chicken meatballs, and they are an absolute game-changer! The kitchen smells incredible with all the fresh herbs and spices. They turned out so tender and juicy, bringing a taste of the sunny Mediterranean right to my dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 290
Ingredients Method

Ingredients
  

  • Protein:
  • 1 lb 450g ground chicken: Using ground chicken keeps these meatballs lean and light. For the juiciest result, opt for ground thigh meat if you can find it.
  • Herbs and Spices:
  • 2 tablespoons chopped fresh parsley: Adds a bright clean, and slightly peppery flavor. Always use fresh for the best taste.
  • 2 tablespoons chopped fresh dill: Provides a unique slightly tangy flavor that is central to Mediterranean cooking.
  • 1 teaspoon dried oregano: This brings a robust earthy aroma that pairs perfectly with chicken.
  • 1 teaspoon ground cumin: Offers a warm nutty flavor that adds depth.
  • ½ teaspoon smoked paprika: Gives a subtle smokiness and beautiful color to the meatballs.
  • ½ teaspoon salt: Essential for enhancing all the other flavors.
  • ¼ teaspoon black pepper: For a touch of mild spice.
  • Binding and Flavor Enhancers:
  • ⅓ cup breadcrumbs panko or regular: Panko breadcrumbs will give you a lighter texture, but regular breadcrumbs work just as well to bind the meatballs.
  • ¼ cup grated Parmesan cheese: Adds a salty nutty flavor and helps keep the meatballs moist. Grating your own from a block is always better than pre-shredded.
  • 1 large egg: Acts as the primary binder holding all the ingredients together.
  • 2 garlic cloves minced: Provides that essential aromatic, savory base.
  • 1 tablespoon olive oil: Used for cooking it helps achieve that perfect golden-brown crust.

Method
 

  1. In a large mixing bowl, gently combine the ground chicken, chopped parsley, dill, dried oregano, cumin, smoked paprika, salt, and pepper. Add the breadcrumbs, grated Parmesan cheese, and the egg. Mix everything together with your hands or a fork until just combined. Be careful not to overmix, as this can make the meatballs tough.
  2. Lightly wet your hands with cold water to prevent the mixture from sticking. Scoop out portions of the chicken mixture and gently roll them between your palms to form meatballs that are about 1.5 inches in diameter. Try to make them all a uniform size to ensure they cook evenly. Place the formed meatballs on a plate or baking sheet.
  3. Heat the olive oil in a large skillet or pan over medium heat. Once the oil is shimmering, carefully place the meatballs in the skillet, ensuring you don't overcrowd the pan. You may need to cook them in two batches. Let them cook for several minutes on each side, allowing them to develop a rich, golden-brown crust.
  4. Continue to turn the meatballs periodically so they brown on all sides. The total cooking time will be around 15-20 minutes. To confirm they are done, you can use a meat thermometer to check that the internal temperature has reached 165°F (74°C). This ensures the chicken is cooked through and safe to eat.
  5. Once cooked, remove the meatballs from the skillet and transfer them to a serving platter. For a final touch of freshness and visual appeal, garnish with some extra chopped parsley or dill before serving. They are now ready to be enjoyed with your favorite side dishes.