Ingredients
- 1 lb ground chicken (not too lean; 93/7 works best)
- ⅓ cup crumbled feta cheese
- ¼ cup finely chopped fresh parsley
- 1 tablespoon finely chopped fresh mint (or 1 tsp dried)
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 small red onion, grated (about ⅓ cup)
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 egg
- ½ cup gluten-free breadcrumbs (or regular, if preferred)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (plus extra for greasing)
Instructions
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
In a large bowl, combine the ground chicken, crumbled feta, parsley, mint, oregano, cumin, grated onion, minced garlic, lemon zest, egg, breadcrumbs, salt, and pepper. Use clean hands or a fork to gently mix everything until well combined, being careful not to overwork the meat.
Scoop out about 1½ tablespoons of the mixture and roll into a ball using your hands. Place each meatball on the prepared baking sheet, spacing them an inch apart. You should get around 20 meatballs.
Drizzle the meatballs lightly with olive oil to help them brown and stay moist while baking. You can also spray them with olive oil spray if you prefer less added fat.
Place the tray in the oven and bake for 22–25 minutes, or until the meatballs are cooked through and lightly golden on the outside. If you’d like extra color, you can broil them for the last 2 minutes of baking.
Remove the meatballs from the oven and let them cool for a few minutes before serving. Pair with warm pita, a dollop of tzatziki, or serve them over rice with fresh cucumber salad and lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 230
- Sugar: 1g
- Fat: 13g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g