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Juicy, salty and oh so succulent, these chicken and feta meatballs are a must-try! The combination of fresh herbs, tangy feta, and a hint of lemon zest creates a burst of flavor in every bite. Serve them with tzatziki, roasted potatoes, and a Greek salad for a complete meal. The meatballs are golden brown on the outside and tender on the inside, making them irresistible.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Chop fresh mint and dill finely.
Add chicken mince, chopped herbs, cumin powder, oregano, paprika, salt, pepper, garlic infused olive oil, lemon zest, and feta cheese into a bowl.
Mix the ingredients well until evenly combined.
Shape the mixture into meatballs, approximately 16 pieces.
Heat oil in a pan over medium-high heat.
Cook the meatballs in the pan until golden brown and cooked through, about 10 minutes, turning occasionally.
Adjust the amount of lemon zest based on your preference for tanginess.
Serve with tzatziki, roasted potatoes, and a Greek salad for a complete meal.
Use a non-stick pan to prevent the meatballs from sticking while cooking.
Can I use another type of meat instead of chicken mince?
Yes, you can substitute chicken mince with turkey mince or pork mince for a different flavor.
How do I know the meatballs are cooked through?
The meatballs should be golden brown on the outside and reach an internal temperature of 165°F (74°C).
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the fridge for up to 24 hours before cooking.
Can I freeze the meatballs?
Yes, you can freeze the uncooked meatballs for up to 3 months. Thaw them in the fridge before cooking.
What can I serve with these meatballs besides tzatziki and Greek salad?
You can serve them with pita bread, hummus, or a side of rice pilaf.
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