Mediterranean Chicken Meatballs Recipe

I have a bit of a soft spot for Mediterranean flavors. They remind me of my first trip to Greece, where every meal seemed to include sun-dried tomatoes, tangy feta, and vibrant fresh herbs. So naturally, these Mediterranean chicken meatballs are a recipe that always takes me back. Not only are they bursting with flavor, but they’re also quick and easy to whip up—perfect for those nights when you want something homemade but don’t have hours to spend in the kitchen. Trust me, once you try these, you’ll be making them on repeat!

this RECIPE

A little story behind these meatballs

I remember the first time I tried making meatballs with ground chicken instead of the usual beef or turkey. It was a bit of an experiment—part of my attempt to use leaner meats without sacrificing flavor. I had some leftover sun-dried tomatoes from a pasta dish and figured, why not toss those in? A little feta, a few herbs, and suddenly, I had these wonderfully juicy Mediterranean chicken meatballs that felt like something I’d ordered at a seaside taverna. The best part? They felt light but still satisfying. Now, these have become one of my go-to meals when I need something healthy, flavorful, and versatile enough to pair with a salad, rice, or even stuffed into a pita.

What makes these meatballs special?

Aside from the fact that they’re packed with vibrant Mediterranean ingredients, the real secret to these chicken meatballs is the mix of both feta and parmesan cheeses. The feta brings a tangy creaminess that pairs beautifully with the savory ground chicken, while the parmesan adds a subtle nutty flavor and helps with that perfect golden-brown crust when baked. And let’s not forget the sun-dried tomatoes—they provide little bursts of sweetness and umami in every bite. All of these ingredients come together to create meatballs that are flavorful, moist, and absolutely irresistible.

Let’s talk ingredients: the essentials

These Mediterranean chicken meatballs are made from simple, wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need:

• Ground chicken (or turkey): The base of the meatballs. Ground chicken is lean and absorbs the flavors of the other ingredients so well. If you’re out of chicken, ground turkey works just as well!
• Whole wheat panko breadcrumbs: These help bind the meatballs together without making them dense. If you’re gluten-free, you can swap these for gluten-free breadcrumbs or even almond flour.
• Egg: Acts as a binder to keep the meatballs from falling apart.
• Sun-dried tomatoes: These add a sweet, slightly tangy burst of flavor. I love using the ones packed in oil—they’re softer and more flavorful. In a pinch, you can use jarred roasted red peppers or even chopped olives.
• Feta and parmesan cheese: Feta brings that creamy, tangy Mediterranean flair, while parmesan adds a savory depth. If you prefer dairy-free, nutritional yeast can be a great alternative to parmesan, and you can leave out the feta altogether.
• Garlic and green onions: For that necessary kick of flavor. Fresh garlic always beats garlic powder in my book, but both work!
• Fresh parsley: Adds a pop of color and freshness. Cilantro or basil could work if you don’t have parsley on hand.
• Salt, pepper, and a squeeze of lemon: The final seasoning touch. The lemon gives a light citrusy finish that brightens up the whole dish.

Kitchen gear: What you need (and what you can totally skip)

You don’t need much to make these chicken meatballs, which is another reason they’re a favorite in my house! Here’s what I recommend:

• Mixing bowl: A large bowl for mixing all your ingredients together. Trust me, you’ll want a bigger bowl than you think.
• Cookie scoop: If you want uniformly sized meatballs without getting your hands too messy, a small cookie scoop is your best friend. I use one that’s about 1.2 tablespoons in size, but you can also just eyeball it and roll them by hand.
• Parchment paper: This helps prevent sticking and makes cleanup a breeze. You could also spray your baking sheet with nonstick spray if that’s more your style.
• Baking sheet: A standard sheet pan works great for baking these meatballs evenly.
• A good spatula: For flipping the meatballs or transferring them once they’re done. You don’t need anything fancy—just something sturdy.

Step-by-step: How to make Mediterranean chicken meatballs

1. Preheat and prep

First things first—preheat your oven to 400°F and line a baking sheet with parchment paper or give it a good spray with nonstick cooking spray. This prevents the meatballs from sticking and makes cleanup so much easier!

2. Mix it up

In a large mixing bowl, add your ground chicken, whole wheat panko breadcrumbs, egg, chopped sun-dried tomatoes, crumbled feta, grated parmesan, minced garlic, chopped green onions, and parsley. Season everything with salt and black pepper. I find it’s easiest to mix this all together with my hands (plus, it feels more connected to the process), but a spoon will do just fine. Just make sure everything is evenly incorporated.

3. Shape the meatballs

Now, using a cookie scoop or just your hands, roll the mixture into 2-inch balls. You should end up with about 18 meatballs. Place them on your prepared baking sheet, making sure they’re spaced out a bit to ensure even cooking.

4. Bake to perfection

Pop your meatballs into the preheated oven and bake for about 20 to 25 minutes, or until they’re lightly browned and cooked through. You’ll know they’re done when the internal temperature reaches 165°F. I like to give them a quick broil for the last couple of minutes to get them extra golden on top, but that’s optional.

5. Finishing touch

Once they’re out of the oven, give them a squeeze of fresh lemon juice. This really brightens up the flavors and gives the meatballs a nice zesty finish.

Variations and substitutions: Get creative with it

• Gluten-free: Swap out the whole wheat panko breadcrumbs for a gluten-free version, or use almond flour.
• Dairy-free: Leave out the feta and parmesan and use nutritional yeast for that cheesy flavor. You can also experiment with a dairy-free cheese alternative.
• Low-carb/keto: Instead of using breadcrumbs, opt for almond flour to keep things low-carb.
• Herb swap: Don’t have parsley? You can use fresh basil, cilantro, or even mint for a different herbaceous note.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes or a drizzle of harissa paste to the meat mixture.

Serving suggestions: How to make it a meal

These Mediterranean chicken meatballs are so versatile. I love serving them with a simple Mediterranean salad (think cucumbers, tomatoes, red onion, and olives with a drizzle of olive oil and lemon juice). You can also make grain bowls with brown rice, quinoa, or couscous, adding in some sauce, fresh veggies, and perhaps a sprinkle of extra feta. Or, for a more casual option, stuff these meatballs into a pita with hummus and veggies for a quick lunch!

drink pairings

I love pairing these Mediterranean meatballs with something refreshing and light. A homemade lemonade with fresh mint or cucumber water would be perfect! If you’re a fan of herbal teas, a cold glass of iced hibiscus tea would also complement the bright, tangy flavors of the meatballs. Or, go with a classic sparkling water with a slice of lemon or lime—simple but refreshing.

Storage and reheating tips

These meatballs store beautifully! Once cooled, transfer them to an airtight container and store them in the fridge for up to 4 days. For longer storage, they freeze well too—just lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag. To reheat, simply pop them in the oven at 350°F for about 10 minutes if refrigerated, or closer to 15-20 minutes if frozen. If you’re in a hurry, a quick zap in the microwave works too, but the oven will keep them crisp.

Scaling the recipe: Cooking for a crowd (or just yourself)

If you’re cooking for more people, you can easily double this recipe without any trouble. Just make sure to give the meatballs enough space on the baking sheet or cook them in batches to ensure even browning. On the other hand, if you’re cooking for one or two, the leftovers freeze wonderfully, so don’t be afraid to make the full batch and enjoy them later!

Frequently asked questions

1. Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe, and the flavor is just as delicious.

2. Can I make these meatballs ahead of time?
Yes! You can prep and roll the meatballs a day in advance and store them in the fridge until you’re ready to bake.

3. What can I use instead of breadcrumbs?
If you need a breadcrumb substitute, you can try almond flour, ground oats, or even ground flaxseed for a gluten-free option.

4. Are these meatballs freezer-friendly?
Definitely! These meatballs freeze beautifully. Just be sure to freeze them in a single layer first before transferring them to a bag or container.

5. How do I know when the meatballs are fully cooked?
The best way to check is to use a meat thermometer. The internal temperature should reach 165°F for ground chicken.

Print