Feta Chicken Meatballs Recipe

If you’re on the hunt for a flavorful, protein-packed dish that’s both comforting and bursting with Mediterranean charm, these Feta Chicken Meatballs are about to become your new favorite. Combining tender ground chicken with tangy, creamy feta and fresh dill, these meatballs are incredibly moist and full of bright, savory notes. The homemade yogurt dill sauce adds a refreshing, zesty touch that perfectly complements the golden-baked meatballs, making every bite an irresistible celebration of flavor and texture. Whether you’re cooking for family or friends, Feta Chicken Meatballs bring an easy yet stunning meal to the table that you’re going to want to make again and again.

Ingredients You’ll Need

These ingredients come together simply, yet each one is essential for building the signature taste and texture of Feta Chicken Meatballs. From the creamy feta cheese that melts into the chicken, to the fresh dill that infuses herbal brightness, every component plays a delicious part.

• 2 pounds ground chicken: The lean protein base that keeps the meatballs tender and healthy.
• 3/4 cup finely crumbled feta cheese: Adds a salty, creamy punch that melts beautifully inside the meatballs.
• 1/4 cup finely chopped fresh dill: Brings a fresh, slightly tangy herbal brightness that lifts the whole dish.
• 1 teaspoon kosher salt: Enhances all the layered flavors without overpowering.
• 1 teaspoon garlic powder: Deepens the savory warmth throughout the mix.
• 1/2 teaspoon black pepper: Adds a subtle kick and balances the creamy richness.
• 1/2 cup panko breadcrumbs: Provides light structure and helps keep the meatballs perfectly moist.
• 2 large eggs: Acts as a binder to hold the meatballs together flawlessly.
• 1 cup plain Greek yogurt: The base for the tangy, cooling dill yogurt sauce served alongside.
• 1/2 teaspoon garlic powder (for sauce): Infuses flavor into the yogurt without being overpowering.
• 3 tablespoons finely chopped fresh dill (for sauce): Echoes the herbaceous notes found in the meatballs, tying it all together.
• Salt and pepper to taste (for sauce): Adjust seasoning for balance and brightness.
• 2-4 tablespoons lemon juice (to taste): Adds a vibrant, zesty finish to the sauce.
• 1 tablespoon olive oil: For baking the meatballs and ensuring a golden crust.
• 1 1/2 cups dry orzo: Cooked as a simple, delicate pasta base that soaks up the yogurt sauce beautifully.

How to Make Feta Chicken Meatballs

Step 1: Prepare Your Oven and Ingredients

Start by preheating your oven to 400˚F. Line a sheet pan with parchment paper to keep the meatballs from sticking and to help them bake evenly while developing a gorgeous golden bottom crust. Having all ingredients ready and measured will make the process smooth and enjoyable.

Step 2: Mix the Meatball Ingredients

In a large bowl, thoroughly combine the ground chicken, crumbled feta, chopped fresh dill, kosher salt, garlic powder, black pepper, panko breadcrumbs, and eggs. Mix gently but well enough to blend all the wonderful flavors and ensure each meatball will be juicy and flavorful. The feta cheese adds pocketed bursts of creaminess while the dill brightens the whole mix.

Step 3: Shape and Bake the Meatballs

Use a 2-tablespoon cookie scoop to portion out the mixture for uniformity, then gently roll each into a smooth ball with your hands. Place the meatballs on the prepared sheet pan spaced apart for even cooking. Bake them for 20 to 25 minutes until the bottoms are lightly golden and the centers are cooked through. You’ll notice the aroma of dill and feta filling your kitchen — such a happy sign!

Step 4: Cook the Orzo and Prepare the Yogurt Dill Sauce

While the meatballs bake, cook the orzo pasta according to package instructions until al dente. In a small bowl, whisk together the plain Greek yogurt, garlic powder, fresh chopped dill, salt, pepper, and lemon juice. Taste and adjust lemon and seasoning until the sauce is bright and perfectly balanced — this sauce is the perfect cool counterpoint to the warm meatballs.

Step 5: Plate and Serve

Once everything is ready, plate the orzo, place the golden Feta Chicken Meatballs on top, and spoon the yogurt dill sauce generously over or alongside. The combination of textures and flavors will make your taste buds dance, and this dish will quickly become one of your go-tos for an easy weeknight supper or a welcoming meal for guests.

How to Serve Feta Chicken Meatballs

Garnishes

Fresh garnishes really elevate the serving experience. Sprinkle a little extra chopped dill or a few lemon zest flecks atop the plated meatballs for a lovely burst of color and an extra lift of fresh flavor. A drizzle of good quality olive oil can also add a silky finish and sheen that makes the dish look as good as it tastes.

Side Dishes

The classic choice is orzo, which soaks up all the delicious sauce. However, these meatballs would also be fantastic served over a bed of fluffy couscous, roasted vegetables, or even a crisp salad with cucumbers and tomatoes to balance the richer flavors. The key is to keep sides simple and fresh to let the Feta Chicken Meatballs shine.

Creative Ways to Present

For a fun twist, serve the meatballs as skewers with alternating cherry tomatoes and cucumber slices, accompanied by small dipping bowls of the yogurt dill sauce. Alternatively, make a Mediterranean-inspired sandwich by stuffing the meatballs inside warm pita bread with extra sauce and crunchy greens. No matter how you present them, these meatballs are a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. The meatballs stay moist and flavorful for up to 3 days, making them perfect for quick lunches or easy dinners.

Freezing

Feta Chicken Meatballs freeze beautifully. After baking, let them cool completely, then arrange them in a single layer on a baking tray and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or container and keep for up to 3 months. This way, you always have a homemade, tasty meal ready in no time.

Reheating

To reheat, warm the meatballs in the oven at 350˚F for about 10-15 minutes until heated through, or microwave them covered with a damp paper towel to retain moisture. Reheat orzo and sauce separately for the best texture, then combine before serving.

FAQs

Can I use ground turkey instead of chicken in this recipe?

Absolutely! Ground turkey is a great substitute and will give you similar texture and flavor. Just keep in mind turkey is slightly leaner, so the meatballs might be a touch less moist, but the feta cheese helps keep them juicy.

What if I don’t have fresh dill? Can I use dried dill instead?

Fresh dill really makes this dish sing, but if you only have dried, use about one-third of the amount called for since dried herbs are more concentrated. The flavor won’t be quite as vibrant but will still work nicely.

Is it possible to make these meatballs gluten-free?

Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture might be slightly different but the flavor will remain delicious.

Can these meatballs be pan-fried instead of baked?

Definitely! If you prefer, heat olive oil in a skillet over medium heat and cook the meatballs, turning often for about 10-12 minutes until golden and cooked through. This method will give a nice crust and quicker cooking time.

How long do the Feta Chicken Meatballs take to cook?

Typically, baking at 400˚F takes about 20 to 25 minutes. This ensures the meatballs are fully cooked inside yet still juicy. Always check that the internal temperature hits 165˚F for safety.

Final Thoughts

Once you give these Feta Chicken Meatballs a try, they’ll become a staple in your kitchen because of how effortlessly they combine fresh, tangy, and savory flavors in every bite. Whether you’re sharing with family or whipping up a quick dinner just for yourself, their comfort and brightness make every mealtime a little celebration. So grab those ingredients, get baking, and enjoy the wonderful taste of Mediterranean-inspired goodness!

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