Soft and Tender Baked Greek Chicken Meatballs - No Breadcrumbs Recipe
These soft and tender baked Greek chicken meatballs are a flavorful and healthy option, made without breadcrumbs for a lighter texture. Infused with fresh herbs and spices, they bake to a perfect golden brown and pair wonderfully with tzatziki sauce, making them perfect for appetizers, rice bowls, or alongside your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Meatball Ingredients
- 1 pound ground chicken (preferably dark meat)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup very finely diced red onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh mint
- 1/2 teaspoon lemon zest (optional)
Instructions
- Make the meatball mixture: In a large bowl, combine ground chicken with kosher salt, black pepper, garlic powder, onion powder, dried oregano, paprika, and chili flakes (if using). Add finely diced red onion, chopped fresh dill, parsley, mint, and lemon zest. Mix gently with a fork or chopstick until thoroughly combined, taking care not to overmix to maintain tenderness.
- Shape the meatballs: Using a tablespoon or a 1 1/2 tablespoon cookie scoop, portion the meat mixture. Moisten your hands with water to prevent sticking and shape the portions into meatballs.
- Prepare to bake: Evenly space the meatballs on a prepared baking sheet lined with parchment paper or a non-stick surface.
- Bake the meatballs: Bake in a preheated oven for 20-25 minutes until cooked through and golden brown.
- Optional broil for extra browning: If desired, broil the meatballs for 1-2 minutes to get a crispier, more browned exterior. Watch closely to prevent burning, especially the parchment paper.
- Serve and enjoy: Serve the meatballs hot with a side of tzatziki sauce, as an appetizer, in rice bowls, or with your preferred side dishes.
Notes
- Use dark meat chicken for juicier meatballs, but white meat works fine as well.
- Do not overmix the meat mixture to keep the meatballs tender.
- Wetting your hands while shaping the meatballs prevents sticking.
- Broil briefly to achieve a deeper golden color but watch carefully to avoid burning.
- Pair with tzatziki sauce or your favorite dipping sauce.
