With spring firmly on the horizon, we’re looking for fresh dinner ideas, and at the top of the list are these flavor-packed meatballs, perfect for your next weeknight feast!
Typically the major roadblock in making meatballs for a quick dinner is the belief that they should be cooked in a slow simmering sauce. But meatballs need not be relegated to a slow Sunday afternoon. In fact, great meatballs can be both insanely delicious, adventurous and infinitely doable in under 30 minutes.
How Do I Make Greek Chicken Meatballs?
The game plan here is simple: Mix together PERDUE® HARVESTLAND® Ground Chicken and herbs and form the meatballs with the help of a cookie scoop. Pop the meatballs under the broiler, and as they broil, make the yogurt sauce and reheat leftover grains or couscous. From there, ten minutes will get you to dinner in a hurry.
Greek Chicken Meatballs
Why PERDUE® HARVESTLAND® Chicken?
PERDUE® HARVESTLAND® chickens are raised cage free and fed an all-vegetarian diet. We never give our chickens antibiotics, hormones or steroids because we believe in a better chicken.
The ground chicken itself is light and tasty, the perfect foil for the herbs and feta in the meatballs, allowing their subtle flavors to truly shine.
Let’s not knock meatballs swimming in red sauce—there’s a time and place for them—but these tender morsels served with a tangy yogurt sauce offer a refreshing change. And this season, we could ask for nothing more.
Greek Chicken Meatballs
- Vegetable oil or spray (for the baking sheet)
- 1/2 cup panko
- 1 large egg, lightly beaten
- 1 tablespoon coarsely grated onion
- 1 cup packed coarsely grated zucchini (6 to 7 ounces)
- 2 tablespoons olive oil, plus more for garnish
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 2 tablespoons chopped parsley, plus more for garnish
- 2 tablespoons chopped fresh mint, plus more for garnish
- 1 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon red pepper flakes
- 1 teaspoon grated lemon zest
- 1 pound PERDUE® HARVESTLAND® Ground Chicken
- 4 ounces feta, cut into small cubes or coarsely crumbled
- Freshly ground black pepper (for serving)
- Yogurt Sauce (Optional)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup finely diced Persian or English cucumber
- 2 tablespoons finely chopped fresh mint
Preheat the broiler
Brush or spray a rimmed baking sheet with oil. Set an oven rack in the upper middle position (6 to 7 inches from the broiler element) and heat the broiler.
Make the meatballs
In a small mixing bowl using a fork, stir the panko, egg, onion, zucchini, olive oil, oregano, parsley, mint, salt, pepper, and lemon zest.
Add the ground chicken and feta to the bowl. Mix with your hands until well combined.
Use a cookie scoop or a heaping tablespoon to form the meat mixture into 1 1/2-inch balls. Set them 1-inch apart on the baking sheet.
Cook the meatballs
Broil the meatballs for 10 minutes, or until golden brown and cooked all the way through.
Make the yogurt sauce while the meatballs broil
In a small bowl, whisk together the yogurt, lemon and salt until smooth. Stir in the cucumber and mint.
Serve meatballs with a spoonful of yogurt sauce and couscous, rice or pasta. Sprinkle with olive oil and additional parsley, mint, oregano and black pepper to finish.