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A platter of golden-brown Mediterranean ground chicken meatballs with lemon and parsley

Ground Chicken Meatballs

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g Ground Chicken
  • 1 Large Egg beaten
  • 1/2 cup Panko or breadcrumbs
  • 1/4 cup Grated Onion with juices
  • 3 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Extra Virgin Olive Oil for cooking
  • Optional: 1/4 cup Crumbled Feta Zest of 1 Lemon
  • 1 lb 450g Ground Chicken
  • 1 Large Egg beaten
  • 1/2 cup Panko or breadcrumbs
  • 1/4 cup Grated Onion with juices
  • 3 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Extra Virgin Olive Oil for cooking
  • Optional: 1/4 cup Crumbled Feta Zest of 1 Lemon

Method
 

  1. Mix: In a large bowl, combine chicken, egg, breadcrumbs, onion, garlic, and spices. Mix gently by hand until just combined.
  2. Roll: Scoop 2-tbsp portions and roll into balls. (Yields ~20).
  3. Cook (Bake): Place on a lined tray. Brush with oil. Bake at 400°F (200°C) for 18-20 minutes until the internal temp is 165°F.
  4. Cook (Skillet): Heat oil in a pan over medium. Fry meatballs for 4-5 minutes per side until browned and cooked through.
  5. Serve: Garnish with extra parsley and lemon wedges.

Notes

  • The Moisture Secret: Always grate the onion rather than chopping it. The onion juice acts as a natural "panade," keeping the lean chicken meat from drying out during the baking or frying process.
  • Sticky Meat Hack: Ground chicken is significantly stickier than beef. Lightly coat your hands in olive oil or water before rolling to prevent the mixture from sticking to your palms.
  • Temperature Control: For the juiciest results, pull the meatballs out of the oven or pan as soon as they hit 160°F (71°C). Carry-over cooking will bring them to the food-safe 165°F (74°C) while they rest.
  • Don't Overmix: Mix until the ingredients are just combined. Overworking the meat breaks down the proteins, leading to a "rubbery" or tough texture.
  • Pan-Searing Tip: If pan-frying, do not crowd the skillet. Cook in batches to ensure the meatballs sear (brown) rather than steam.