– **Title**: Mediterranean Chicken Meatballs
– **Ingredients**:
– 1 pound ground chicken
– 1/2 cup breadcrumbs (preferably whole wheat)
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (adjust to taste)
– 1 egg, beaten
– Salt and pepper to taste
– 2 tablespoons olive oil (for cooking)
– 1 jar marinara sauce (for serving)
– Fresh basil leaves (for garnish)
– **Instructions**:
1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, cumin, red pepper flakes, beaten egg, salt, and pepper.
2. Mix the ingredients thoroughly using your hands or a spoon until all components are evenly incorporated.
3. Preheat a large skillet over medium heat and add the olive oil.
4. While the skillet heats, form the meat mixture into small meatballs, about 1-2 inches in diameter.
5. Once the oil is hot, add the meatballs to the skillet in batches, being careful not to overcrowd the pan.
6. Cook the meatballs for about 5-7 minutes on each side, until they are browned and cooked through (internal temperature should reach 165°F/75°C).
7. Remove the cooked meatballs from the skillet and set them aside on a plate.
8. In the same skillet, pour in the marinara sauce and bring it to a simmer. Add the meatballs back into the sauce and let them cook together for an additional 5 minutes.
9. Serve the meatballs warm, garnished with fresh basil leaves, over pasta, rice, or with a side of crusty bread.
Enjoy your Mediterranean Chicken Meatballs!
Key Ingredients & Substitutions
Ground Chicken: Ground chicken keeps the meatballs light and tender. If you’re looking for a different option, ground turkey works well too. Just be aware that turkey can sometimes be a bit dryer, so consider adding a bit more fat or moisture.
Breadcrumbs: Regular breadcrumbs provide structure. If you need a gluten-free option, try almond flour or gluten-free panko breadcrumbs. They’ll still give a nice texture while keeping it gluten-free!
Parmesan Cheese: Freshly grated Parmesan adds great flavor. If you don’t have Parmesan, grated Pecorino Romano is a nice substitute. You could also use nutritional yeast for a dairy-free option, though it will change the flavor slightly.
Fresh Parsley: Parsley brings freshness. If you don’t have it, try fresh basil or even cilantro for a different twist. Dried herbs can work in a pinch, but fresh is always best!
Red Bell Pepper: This adds sweetness and color. Feel free to swap it with diced zucchini or finely chopped carrots if preferred. Try not to skip this ingredient—it contributes to flavor and moisture!
What’s the Best Way to Shape the Meatballs?
Shaping meatballs can sometimes be tricky if you want them to hold together well. Here’s how to do it effectively:
- First, wet your hands slightly to prevent the mixture from sticking. This will make shaping easier.
- Take a portion of the mixture (about the size of a golf ball) and gently roll it in your palms. Don’t squeeze too hard; just enough to form a ball.
- Place them on the baking sheet with some space between each meatball to ensure they cook evenly.
- You might want to roll a few extras for snack time—they freeze well!
How to Make Mediterranean Chicken Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 egg, beaten
- 2 tbsp olive oil (for cooking)
For Serving:
- Lemon wedges
- Tzatziki sauce
- Fresh vegetables (cucumber, tomato, olives)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. So, in total, you’ll spend around 40 minutes getting these tasty Mediterranean chicken meatballs ready to enjoy!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, diced red bell pepper, chopped onion, minced garlic, dried oregano, salt, black pepper, optional red pepper flakes, and the beaten egg. Use your hands or a spoon to mix everything together until well combined. It should be a nice, sticky mixture.
2. Preheat and Prepare:
Preheat your oven to 400°F (200°C). While it’s heating, you can line a baking sheet with parchment paper or grease it lightly with a bit of olive oil to prevent sticking.
3. Shape the Meatballs:
Next, take a small portion of the meat mixture and shape it into a ball about 1.5 inches in diameter. Place each meatball on the prepared baking sheet. Try to keep them evenly spaced to allow for even cooking.
4. Bake the Meatballs:
Once all the meatballs are on the baking sheet, drizzle a little olive oil over them. Then, pop them in the preheated oven and bake for 20-25 minutes or until they are golden brown and cooked through. You can check that they are done by cutting one open—there should be no pink inside!
5. Prepare for Serving:
While the meatballs are baking, cut up some fresh vegetables like cucumber, tomato, and olives to serve alongside your meatballs. You can also prepare the tzatziki sauce and cut some lemon wedges for a fresh squeeze on top.
6. Rest and Serve:
Once the meatballs are cooked, take them out of the oven and let them sit for a few minutes to cool slightly. Then, serve the Mediterranean chicken meatballs warm with the fresh vegetables, tzatziki sauce, and lemon wedges for squeezing over the top. Enjoy your delicious meal!
Can I Substitute Ground Chicken with Another Meat?
Absolutely! You can use ground turkey or lean ground beef as alternatives. If you choose a fattier meat like beef, just be mindful of the cooking time, as it may need a little longer to bake through.
How Do I Keep the Meatballs Moist?
To keep your meatballs moist, avoid overmixing the ingredients, and make sure not to bake them too long. You can also add a bit of milk or chicken broth to the mixture for extra moisture if desired.
What’s the Best Way to Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. Just make sure to cool them completely before freezing, and reheat them in the oven for best texture!
Can I Make These Meatballs Ahead of Time?
Yes! You can prepare the meatballs a day in advance and refrigerate them before baking. Just let them come to room temperature before popping them in the oven. Alternatively, you can also freeze them raw and bake them straight from the freezer; just increase the cooking time by 5-10 minutes.
