Greek Inspired Chicken Meatballs (Print Version)

# Ingredients:

→ Meatball Base

01 - 1 pound ground chicken (preferably not extra lean for best texture)
02 - 1 large egg, lightly beaten
03 - 1/2 cup panko breadcrumbs

→ Mediterranean Mix-ins

04 - 1/2 cup crumbled feta cheese
05 - 1/4 cup finely diced red onion
06 - 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon dried dill
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 tablespoons extra virgin olive oil

→ For Serving

13 - 1 tablespoon fresh mint leaves, chopped (optional, for garnish)
14 - 1 batch homemade tzatziki sauce for dipping

# Instructions:

01 - Position a rack in the middle of your oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - In a large mixing bowl, combine the ground chicken, beaten egg, panko breadcrumbs, crumbled feta, diced red onion, chopped sun-dried tomatoes, garlic powder, dried oregano, dried dill, salt, pepper, and olive oil.
03 - Using clean hands (the best tool for this job), gently mix all the ingredients until everything is evenly distributed throughout the meat mixture. Be careful not to overmix, which can make the meatballs tough - just mix until the ingredients are incorporated.
04 - With slightly damp hands to prevent sticking, portion the mixture into 15 equal-sized meatballs, about 1 1/2 inches in diameter (golf ball size). Roll each portion between your palms to form smooth balls and place them on the prepared baking sheet, arranging them in rows with a little space between each meatball.
05 - Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the meatballs are golden brown on the outside and fully cooked through. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
06 - Remove the meatballs from the oven and let them rest for 2-3 minutes. This allows the juices to redistribute throughout the meat, keeping the meatballs moist and flavorful. Transfer to a serving dish, sprinkle with fresh chopped mint if desired, and serve with tzatziki sauce on the side for dipping.

# Notes:

01 - These meatballs freeze beautifully - just place cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
02 - For a complete Mediterranean meal, serve these meatballs with Greek salad, warm pita bread, and hummus alongside the tzatziki.
03 - If you prefer a spicier meatball, add a pinch of red pepper flakes or a finely chopped jalapeño to the mixture.

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