This Mediterranean chicken meatballs recipe arrived in my weeknight rotation the minute I realized I could get vibrant Mediterranean flavors on the table in under 30 minutes. I first put this combination together late on a busy Tuesday when I had ground chicken, a jar of sun-dried tomatoes, and a chunk of feta in the fridge. The result was unexpectedly bright: tender meatballs flecked with salty cheese, sweet sun-dried tomato, and fresh herbs. My family declared them an instant keeper—my teenager asked for extra lemon the second time, and my neighbor stole a batch for her lunch the next day.

The texture is what sells this dish: moist but firm meatballs that brown gently in the oven, thanks to whole wheat panko holding everything together without weighing them down. The cheeses—crumbly feta and finely grated parmesan—give a savory tang and helped me skip extra salt while adding umami. Serve these with a quick tzatziki, steamed brown rice, or a tomato-and-chickpea salad and you have a balanced bowl in minutes. They’re approachable enough for beginners, yet they feel like a special meal for guests.

Ingredients

• 1 lb ground chicken: Choose 93% lean for moist results without excess fat; ground turkey works well too. Freshly ground gives better texture than pre-formed meatloaf blends.
• 1/4 cup whole wheat panko breadcrumbs: Panko provides light structure and a tender interior; whole wheat adds a faint nutty note and extra fiber.
• 1 large egg: Acts as the binder to keep meatballs cohesive; room temperature egg mixes more evenly into the meat.
• 1/3 cup sun-dried tomatoes, packed in oil, chopped: The oil-packed variety adds sweet and tangy depth; drain and finely chop so every bite gets tomato flavor.
• 1/4 cup crumbled feta cheese: Use a firm, block-style feta (not overly brine-soaked) for a clean tang and little pockets of flavor inside each meatball.
• 1/4 cup grated Parmesan cheese: Adds savory umami and helps bind while contributing to a golden exterior as it bakes.
• 2 cloves garlic, minced (or 1/2 tsp garlic powder): Fresh garlic gives punch; if using powder, add toward mixing to avoid hot spots of raw garlic.
• 1/4 cup green onions, chopped: White and green parts add mild oniony brightness; slice thin so they distribute evenly.
• 2 tbsp fresh parsley, chopped: Parsley brings herbal freshness—flat-leaf parsley works best for flavor and color.
• 1/2 tsp salt & 1/2 tsp black pepper: Balance these to taste—feta is salty, so if using very briny feta reduce salt by 1/4 tsp.
• Optional squeeze of lemon: A small squeeze brightens the finished meatballs and ties them to tzatziki and salads.

Instructions

Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly spray with nonstick spray. Preheating ensures the meatballs start cooking immediately and form a light exterior crust rather than steaming. Combine ingredients: In a large mixing bowl combine 1 lb ground chicken, 1/4 cup whole wheat panko, 1 large beaten egg, 1/3 cup chopped sun-dried tomatoes (drained), 1/4 cup crumbled feta, 1/4 cup grated Parmesan, 2 minced garlic cloves, 1/4 cup chopped green onions, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper. Mix gently with a spoon or your hands just until combined—overmixing tightens the proteins and can make meatballs dense. Form meatballs: Use a small to medium cookie scoop (about 1.5 tablespoons) or your hands to portion the mixture into roughly 2-inch balls—this yields about 18 meatballs. Wet your hands slightly between scoops if the mixture is sticky; rolling consistently sized balls helps them cook evenly. Bake until cooked through: Arrange meatballs on the prepared sheet with space between them. Bake in the center of the oven for 20–25 minutes, until lightly browned and the internal temperature reaches 165°F. Look for a light golden exterior and juices that run clear when pierced—avoid overbaking, which dries them out. Finish and serve: If desired, squeeze a little fresh lemon over the hot meatballs to add brightness. Serve immediately with brown rice, homemade tzatziki, crumbled feta, or a tomato and chickpea salad for a complete Mediterranean-style meal.

Storage Tips

To store, cool meatballs completely then place in an airtight container and refrigerate for up to 3 days. For freezing, flash-freeze on a baking sheet for about an hour, then transfer to a resealable freezer bag or container for up to 3 months. Reheat frozen meatballs in a 350°F oven for 12–15 minutes or microwave single portions for 1–2 minutes—thawing in the fridge overnight reduces reheating time and improves texture.

Ingredient Substitutions

Use ground turkey if you prefer lighter flavor, or a 50/50 blend of chicken and pork for richer meatballs. Swap whole wheat panko for gluten-free breadcrumbs if needed (this will affect texture slightly). Ricotta can replace part of the feta for creamier meatballs, and sun-dried tomato paste or roasted red peppers are good alternatives when tomatoes aren’t available—reduce salt if the substitute is briny.

Serving Suggestions

Make bowls with warm brown rice, a generous dollop of tzatziki, sliced cucumbers, cherry tomatoes, and a sprinkle of crumbled feta. For a lighter meal, serve with a tomato and chickpea salad dressed in lemon and olive oil. These also work well alongside grilled vegetables and warm pita for a casual family-style meal.

Cultural Background

These meatballs are inspired by Mediterranean flavors rather than a single traditional recipe—combining elements like feta, parsley, and sun-dried tomatoes creates a fusion that nods to Greek and Levantine profiles. Small spiced meatballs have a long history across the region, often flavored with herbs, cheese, and preserved vegetables to add depth.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for roasted fresh cherry tomatoes or grilled peppers to keep brightness. In winter, add a teaspoon of smoked paprika or ground cumin for warmth and swap parsley for a mix of parsley and dill to pair with heartier sides like roasted root vegetables.

Meal Prep Tips

Double the batch and freeze half for quick dinners. Portion three meatballs per container with rice and a small tub of tzatziki for grab-and-go lunches. Use silicone muffin liners in a freezer-safe container to keep individual portions from sticking and to speed reheating times.

These Mediterranean chicken meatballs are quick, adaptable, and reliably delicious—perfect for busy nights, smart meal prep, and casual entertaining. Try them once, and you’ll find many ways to make them your own.