Greek Chicken Meatballs with Roasted Red Peppers
Delicious Greek Chicken Meatballs that are filled with the best flavors of the Mediterranean! They’re simple to make, super moist, and flavorful.
I’m always trying to come up with easy dinners with minimal meal prep that we can’t wait to eat each week and can also easily become leftovers for lunches the next day. 🙂 This is definitely one of my favorite meatball recipes since it hits all of those criteria! The meatballs are the most hands-on part of this meal but it’s a simple process and still only takes about 25 minutes. Then I just pop a bag of Trader Joe’s Brown Rice in the microwave, make a quick salad with fresh cucumbers and tomatoes, and serve it all up with my favorite store-bought hummus (It’s Cedar’s if you were wondering). OK, let’s make these easy, greek meatballs!
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Greek chicken meatballs
- Lean ground chicken
- Green olives
- Roasted red pepper
- Red onion
- Lemon zest
- Fresh herbs: fresh parsley and basil
- Seasonings: salt, black pepper, garlic powder
I served these with a cucumber and tomato salad, rice and hummus. I’ve included a recipe for the cucumber tomato salad down below (Ingredients for the salad: cucumber, tomato, red onion, vinegar, oil, salt, pepper, sugar and feta cheese).
How to make Greek Chicken Meatballs
Making these chicken meatballs is super easy!
First, preheat your oven to 400F.
Then, in a large bowl, combine meatball ingredients using your hands to mix until all the add-ins are incorporated into the meat.
Next, you will scoop 1.5 tbsp of the mixture onto a parchment-lined baking sheet in a single layer. Use a cookie scoop to get uniform meatballs. Scrape the cookie scoop along the edge of the bowl as you scoop out the meat to press the meat into the scoop and level it off.
Lastly, bake for about 15 minutes, until an internal temperature of 165°F is reached.
Enjoy!
How to avoid dry meatballs
There are few culinary things worse than dry or tough meat. Ensure a tender, juicy meatball by following these guidelines:
Do not overmix.
Mix the meat and seasonings until just combined. Over-mixing affects the texture and can result in a more tough meatball.
Use a meat thermometer.
Using a meat thermometer to ensure the internal temperature reaches 165°F helps you avoid overcooking the meatballs. I use this every time I cook meat and it has been a game changer.
Add mix-ins that will impart some moisture.
In this recipe, the veggies help add moisture as well as the fat in the small amount of olive oil that is added.
What to eat with Greek Chicken Meatballs
-Warm Pita Bread with Homemade Tzatziki Sauce
-A sprinkle of fresh dill and mint
-Cucumber and tomato salad (See recipe card)
-Trader Joe’s Microwaveable Brown Rice
Substitutions and Additions
As with many chicken recipes, there are lots of yummy additions and substitutions if you’re not feeling like chicken or that’s not what’s in the fridge right now!
Meat Options
I like to use ground chicken in this recipe for its flavor and lower fat content. But the ground chicken in this recipe can easily be swapped out for ground beef or ground turkey if you’d like.
Herb Options
I found that the herb combination above tastes great, but there are many different herbs that would work in these as well, depending on their availability near you and what’s on hand. Some ideas that would work great are fresh mint (which I always keep growing in my composting garden), dill and oregano, just to name a few.
Spice Options
The spice blend in the recipe is my favorite, but feel free to try different spice combinations to your liking! Red pepper flakes, onion powder, and dried coriander could all work well here. Fresh garlic cloves can be used instead of garlic powder as well.
Ingredient Additions
There are lots of simple ingredients that can level up these meatballs that take no effort apart from opening up a can or jar! Try these meatballs with sun-dried tomatoes, kalamata olives, or grated zucchini. If you use any mix-ins from a jar or can, make sure to strain them a bit before adding to the meatball mixture to prevent your meatballs from falling apart.
Storage Instructions
To store cooked meatballs, place them in an airtight container once cooled. Keep in the fridge for up to 3-5 days or in the freezer for 1-3 months.
Tried this recipe?
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More easy dinner recipes
Spinach and Feta Turkey Burgers
Vegetarian Tamale Pie with Black Beans
Savory Stuffed Acorn Squash with Curried Ground Turkey
Easy Greek Salad With Grilled Chicken
PrintGreek Chicken Meatballs with Roasted Red Peppers
These greek chicken meatballs are delicious. They’re so moist and flavorful; perfect paired with hummus, fresh cucumber tomato salad and feta.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Meatballs
- 1 lb ground chicken
- 2 tbsp minced roasted red pepper
- 2 tbsp minced red onion ( )
- 2 tbsp minced green olives
- zest of 1 lemon
- 1 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
Cucumber Tomato Salad with Feta
- 1/4 red onion (thinly sliced)
- 1 cup chopped tomato
- 2 cups chopped cucmber
- 1 1/2 tbsp oil
- 1 tsp salt
- pinch of pepper
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh parsley
- 3 oz feta crumbles
Also serve with
- Microwave rice
- Store-bought hummus
Instructions
- Preheat oven to 400F.
- In a bowl, combine meatball ingredients using your hands to mix until all the add-ins are incorporated into the meat.
- Use a cookie scoop to scoop 1.5 tbsp of the mixture onto a parchment-lined baking sheet. Scrape the cookie scoop along the edge of the bowl as you scoop out the meat to press meat into the scoop and level it off.
- Bake for about 15 minutes, until an internal temperature of 165F is reached.
Cucumber Tomato Salad
- Combine salad ingredients in a small bowl and set aside while you prepare the rice.
Serve
- Serve meatballs and salad with rice and hummus.
