Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- 1/4 cup panko or breadcrumbs (can use gluten free)
- 1 teaspoon cumin
- 1 1/2 teaspoons oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, diced
- 1/4 cup fresh mint, chopped (can substitute fresh dill or fresh parsley)
- 1–2 teaspoons fresh garlic cloves, minced
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the meatballs. Line a baking sheet with parchment paper or lightly grease it.
- Mix the ingredients: In a large bowl, combine the ground chicken, egg, panko or breadcrumbs, cumin, oregano, salt, black pepper, diced red onion, chopped fresh mint, and minced garlic. Mix everything thoroughly but gently to avoid compacting the meat.
- Form the meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet, spacing them slightly apart.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18–20 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C). The meatballs should be lightly browned on the outside and juicy inside.
- Serve: Remove the meatballs from the oven and let them rest for a few minutes. Serve warm with tzatziki sauce, pita bread, or a fresh salad for a delicious and healthy Greek-inspired meal.
Notes
- Using gluten-free breadcrumbs makes this recipe gluten free without compromising texture.
- If fresh mint is unavailable, fresh dill or parsley are excellent substitutes.
- Ensure not to overmix the meat mixture to keep the meatballs tender.
- Cooking times may vary slightly depending on your oven; always check internal temperature for safety.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
