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Memories of Greece Chicken Meatballs potsandplanes.com
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5 from 1 vote

Memories of Greece Chicken Meatballs

Servings: 28 meatballs
Author: Mary

Ingredients

  • 1 lb ground chicken
  • 1 egg
  • 1 small onion (or shallot) finely chopped (I use the food processor)
  • 1/4 cup sundried tomatoes in oil, drained finely chopped (I use the food processor)
  • 1/2 cup Italian style breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • zest of 1 lemon
  • 2 tbsp olive oil
  • salt + pepper to your liking

Instructions

  • Preheat oven to 400 F.
    Line a large baking sheet with parchment paper.
  • Add all ingredients to a large mixing bowl and stir together with a wooden spoon (or use your hands) until everything is well combined.
  • Using a tablespoon as a measure scoop out a spoonful of mixture into your hands and shape into a ball, then place on the baking sheet.
    Repeat with remaining mixture making a total of 28 balls, which fit perfectly on a regular size baking sheet.
    (make them bigger if you're going to use as a main dish or to stuff in a pita pocket, make them smaller if you're serving them as an appetizer)
  • Bake for 15 minutes, then turn over and bake 10 minutes more.
  • Serve hot or warm, topped with a squeeze of fresh lemon juice and tzatziki sauce on the side, as main dish with potatoes, rice and a Greek salad.
    Stuff them into a warm pita pocket with some lettuce and tomato and a drizzle of tzatziki, makes a delicious lunch.
    Serve with toothpicks and tzatziki sauce for dipping for a tasty appetizer.