Description
These Feta Chicken Meatballs are a flavorful and healthy twist on classic meatballs, featuring ground chicken mixed with tangy feta cheese, fresh dill, and aromatic spices. Baked to perfection and served with a creamy yogurt dill sauce alongside tender orzo, this dish is a perfect balanced meal that's easy to prepare and sure to please the whole family.
Ingredients
Meatballs
- 2 pounds ground chicken
- 3/4 cup finely crumbled feta cheese
- 1/4 cup finely chopped fresh dill
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1 tablespoon olive oil
Yogurt Dill Sauce
- 1 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 3 tablespoons finely chopped fresh dill
- Salt and pepper to taste
- 2-4 tablespoons lemon juice (to taste)
Serving
- 1 1/2 cups dry orzo, cooked according to package instructions
Instructions
- Preheat the Oven: Preheat your oven to 400˚F (204˚C) and line a sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the Meatball Ingredients: In a large mixing bowl, thoroughly combine ground chicken, crumbled feta cheese, chopped fresh dill, kosher salt, garlic powder, black pepper, panko breadcrumbs, and eggs. Mix gently but completely until all ingredients are evenly distributed.
- Shape the Meatballs: Using a 2-tablespoon cookie dough scoop or spoon, portion the mixture and roll each portion with your hands into smooth, round meatballs. Place each shaped meatball onto the prepared baking sheet, spacing them evenly.
- Bake the Meatballs: Place the baking sheet in the oven and bake for 20-25 minutes, or until the meatballs are light golden brown on the bottom and fully cooked through in the center (internal temperature should reach 165˚F or 74˚C).
- Cook the Orzo: While the meatballs bake, cook the orzo according to package instructions until al dente. Drain and set aside.
- Prepare the Yogurt Dill Sauce: In a small bowl, whisk together plain Greek yogurt, garlic powder, finely chopped fresh dill, salt, pepper, and lemon juice. Taste and adjust seasoning or lemon juice as desired to achieve a bright, creamy sauce.
- Serve: Plate the cooked orzo, top with several meatballs, and drizzle or dollop the yogurt dill sauce on top. Enjoy this delicious and wholesome meal warm.
Notes
- For extra moisture, consider adding a tablespoon of olive oil directly into the meatball mixture.
- Fresh dill is highly recommended for the best flavor, but dried dill can be used as a substitute in smaller quantities.
- Ensure not to overmix the meatball ingredients to keep the texture light and tender.
- Check the internal temperature of meatballs with a meat thermometer to ensure they are safely cooked.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
