Dinner

Mediterranean Chicken Meatballs

Name: Mediterranean Chicken Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500g ground chicken; 1/2 cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1/4 cup crumbled feta cheese; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and black pepper to taste; 2 tablespoons olive oil; 1 cup tomato sauce

ByChef Maggie December 21, 2025

Let’s Talk About These Chicken Meatballs (And a Funny Story)

I swear, if you ever drop in on a Sunday at my place, you’ll probably get a whiff of something super herby and garlicky sneaking out of the kitchen. Nine times out of ten, it’s these Mediterranean chicken meatballs bubbling away—usually because I forgot to go grocery shopping again and they only need what’s always hiding in the back of my fridge. Actually, my cousin Dan tried to make these once and mixed up the fresh parsley for cilantro. It was – let’s just say, memorable. But hey, live and learn, right?

Why You’ll Love This (At Least, Here’s Why I Do)

I end up making these little guys when I want something that feels fancy, but really, I might still be wearing my pajamas until noon. My family goes absolutely bonkers for them, which is saying something given the time my kid declared he’d never eat chicken again (he caved after one bite). They’re juicy, a little crispy outside, and taste awesome either hot from the oven or, honestly, cold from the fridge the next day. Oh, and minor confession: once I dropped a few meatballs under the oven and contemplated leaving them there. But I didn’t (I swear!).

What You’ll Need (And What I’ve Swapped In Before)

500g (about 1 lb) ground chicken (I sometimes use turkey—hardly anyone notices, especially if you add a touch more olive oil)
1 egg (any size works; my gran swore by duck eggs, but, she was opinionated!)
1/2 cup breadcrumbs (I’ve even crushed up crackers in a pinch)
1/4 cup finely chopped fresh parsley (or dried—just use half as much)
2 big cloves garlic, minced (ok, I’ve used garlic powder before; it’s fine)
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon salt, give or take
1/4 teaspoon black pepper
Zest of 1 lemon (once I forgot this and it was still edible, but it really perks things up)
2 tablespoons crumbled feta (optional—my cheese-averse friend, Mia, skips it, no harm)
2 tablespoons olive oil (for frying or brushing, but I never really measure this, just a decent glug)

How I Throw These Together (Nothing Perfect Here)

Preheat your oven to 200°C (400°F) if you want to bake ‘em, or heat up a big pan if you want that stovetop thing. (If you forget to preheat, welcome to my life; just pretend you meant to prep the meatballs first.)
In a big bowl, bung in the chicken, egg, breadcrumbs, parsley, garlic, spices, lemon zest, feta, and olive oil. Just dump it all in—don’t get precious. This is where I get my hands in there. Forks are overrated.
Mix it all gently (if you smoosh it too much, they go tough—don’t ask how I figured that out). I usually taste for salt at this point (with a little bit of the raw mixture on a piece of bread), but I know some people are squeamish about that. Or just fry a tiny bit first.
Scoop out walnut-sized blobs—about a heaping tablespoon each. Roll between your hands, but, if they look a bit wonky, so what. Rustic is a vibe.
To bake: shove them on a parchment-lined tray, brush or drizzle the tops with more olive oil. Bake for about 16 to 20 minutes—flip halfway if you remember (I rarely do)—until slightly golden.
OR, to pan-fry: heat up a skillet with olive oil and cook, turning gently, until golden all over; usually about 8–10 minutes. They might get a bit flat if you squish them—I usually let them do their thing.

Notes From Someone Who’s Made This Too Many Times

Sometimes my meatballs stick to the tray. A spritz of oil, or even just a layer of foil, helps.
Once, I accidentally used sweet smoked paprika instead of cumin. It gave them a weird BBQ vibe, but the kids didn’t even notice.
The mixture is pretty sticky—wet hands really help. Don’t even bother with dry ones, it’s just a mess.

How I’ve Messed With This (And Sometimes Regretted It)

Threw in grated zucchini once. Kind of mushy, don’t recommend unless you squeeze the heck out of it first.
Chopped kalamata olives for extra zing? Worked great, but my husband picked them all out.
Tried baking on a rack for super crunch—got tired of cleaning it, just use a tray like me.

The Gear I Use (But Don’t Stress If You’re Missing Stuff)

Baking tray, or even a roasting tin—honestly, whatever fits in your oven.
Parchment paper. Forgot it last week, ended up scraping them off with a spatula. Just don’t use wax paper. Bad things happen.
If you don’t have a skillet, I’ve totally used a regular nonstick pan. Just keep watch, they brown a bit unevenly but still taste fab.

How I Store These (Emphasis on If)

In theory, these keep in an airtight box in the fridge for up to 3 days. But, in my house, leftovers are basically mythical—I’ve maybe seen one, once. If you need to reheat, a quick blast in the oven gets the edges all crispy again. Freezing works too, just stick ‘em in a zip-top bag.

What Do I Serve Them With? (Spoiler: Whatever’s Handy)

My go-to move is popping these on top of a big salad (check out this green salad, which I love), or stuffing them in pita pockets with cherry tomatoes and tzatziki. If we’re feeling hungry, I’ll do a side of roasted spuds (these ones are amazing). But honestly, sometimes it’s just a plate of meatballs and a few olives, feet up on the sofa watching rubbish TV.

My “Oops, Don’t Do This” Pro Tips

I once tried to cook these at a lower temp because I was multitasking—end result: sad, pale meatballs. Don’t make my mistake; that golden colour is everything.
Don’t skip mixing by hand. I did it with a spoon once for “less mess” and they came out kind of rubbery. Live and learn.

FAQ—Honestly, I Get Asked These Quite a Lot

Can I make these ahead? Oh, for sure! I sometimes roll them up the night before and bake them off fresh. Actually, I think the flavors get happier if they sit a bit.
Can I use beef or pork? Sure thing, but the vibe shifts a bit. Beef works, pork gets a bit rich. I’d stick with chicken or turkey if you’re after that Mediterranean zip.
What if I don’t have breadcrumbs? Ha! Been there. Toast some bread and blitz it, or just crush up whatever crackers are kicking around. Pretzels work, in a pinch!
Are these spicy? Only if you add chili flakes. The base recipe’s pretty mellow, so you can share with all the over-fussy eaters in your life.
Do I have to use feta? Nope. My friend says extra grated parmesan works, or you can skip cheese entirely. It’s still delish.

Random aside: I honestly thought the word “meatball” was just an English thing, but turns out — just google ‘kofta’ one day — they’re all over the world! Anyway, hope you have as much fun making (and eating) these as I do. If you need more inspiration, check out Olive Tomato for some classic Mediterranean vibes.

Chef Maggie