Mediterranean Chicken Meatballs Recipe

There’s something about Mediterranean flavors that always makes me feel like I’m vacationing along the coast, even if I’m just at home on a weeknight. The savory goodness of sun-dried tomatoes, the briny punch of feta, and that bright, herbaceous touch of fresh parsley—it’s the ultimate combination of bold yet balanced flavors. That’s why this Mediterranean chicken meatball recipe has become one of my favorite go-tos, especially when I’m craving something light yet satisfying.

I remember the first time I made these meatballs—it was one of those days where I just didn’t know what to cook, but I was tired of my usual chicken stir-fries and pasta dishes. I had some ground chicken in the fridge and a half-empty jar of sun-dried tomatoes just sitting there, waiting to be used. I threw them together with some feta and breadcrumbs, and what came out of the oven was nothing short of a revelation: juicy, flavorful meatballs with a Mediterranean twist. I quickly realized these weren’t just any ordinary chicken meatballs—they were something special.

this RECIPE

Mediterranean inspiration in a bite

These Mediterranean chicken meatballs are everything you want in a dish: simple, fresh, and bursting with flavor. The sun-dried tomatoes lend a rich, tangy depth, while the feta cheese adds creaminess and a little salty bite. I love how versatile these meatballs are too. They pair perfectly with orzo, a traditional Mediterranean pasta that’s tender and light, making for a well-rounded meal. You can easily whip up these meatballs for a casual dinner, but they’re also impressive enough for guests if you want to serve up something a bit more unique.

My first taste of the Mediterranean… in my kitchen

I have to say, the Mediterranean holds a special place in my heart. I once spent a summer traveling around Greece and Italy, and the food was unforgettable. The freshness of the ingredients, the vibrant flavors—it all felt so simple yet deeply satisfying. When I make these chicken meatballs, I’m transported right back to that trip. The aromas of garlic and parsley, the tang of the sun-dried tomatoes—it’s like bringing a little bit of the Mediterranean into my home. It’s also my little way of holding onto that vacation feeling without hopping on a plane. Plus, they’re so easy to throw together, which is perfect when life gets hectic.

The Mediterranean meatball breakdown

This recipe is inspired by classic Mediterranean ingredients, but I’ve tweaked it over time to fit what’s readily available in my pantry. Traditionally, ground lamb is often used in Mediterranean dishes, but ground chicken (or turkey) makes for a leaner option while still packing a ton of flavor. The sun-dried tomatoes add richness and a concentrated sweetness, the feta provides a salty creaminess, and fresh parsley and green onions keep everything light and fresh.

Historically, the Mediterranean diet is known for its health benefits, largely thanks to its focus on vegetables, lean proteins, and healthy fats. These meatballs are a great example of that—packed with protein, some veggies, and even a little bit of whole grain from the breadcrumbs. It’s all about balance, which is why I love making them when I’m looking for a healthier, yet still comforting meal.

Let’s talk ingredients: flavor boosters and easy swaps

The ingredients here are simple, but they work together to create an explosion of flavor. Here’s a closer look:

• Ground chicken: This serves as the base of your meatballs. You could also use ground turkey if you prefer. Both are lean options that absorb all the Mediterranean flavors perfectly.
• Sun-dried tomatoes: These are packed with oil and give the meatballs a sweet, tangy kick. If you’re out of sun-dried tomatoes, you could substitute with roasted red peppers for a milder flavor.
• Feta cheese: The salty, creamy richness of feta really brings these meatballs to life. If you’re dairy-free, try crumbled tofu or a dairy-free feta alternative—it still gives that nice bite.
• Parmesan cheese: This adds a savory depth to the meatballs. You can also use Pecorino Romano if you’re looking for a slightly sharper flavor.
• Whole wheat panko breadcrumbs: These add texture and help bind the meatballs. Regular panko works just fine, or you can swap in almond flour if you’re going gluten-free.
• Green onions and parsley: Fresh herbs make a big difference here, brightening up the meatballs and adding color. If you don’t have fresh parsley on hand, dried herbs work in a pinch, though I always prefer fresh when possible.
• Garlic: I like to use fresh garlic for a stronger flavor, but garlic powder is a great alternative when you’re in a rush or out of fresh cloves.

Kitchen tools you’ll need (and what you can skip)

To make this recipe, you don’t need any fancy kitchen gadgets—just a few basics that most people have on hand:

• Baking sheet: I use a standard sheet pan lined with parchment paper for easy cleanup. You could use aluminum foil if you don’t have parchment, but make sure to spray it with nonstick spray.
• Mixing bowl: A large bowl is all you need to mix everything together. I prefer to mix by hand—it’s just easier to feel when everything is fully combined—but a spoon works too.
• Cookie scoop: If you want uniform meatballs (which helps them cook evenly), a small cookie scoop is your friend. But honestly, you can just eyeball it if you don’t have one.

Step-by-step: let’s make some meatballs

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or non-stick spray. This ensures your meatballs don’t stick and clean-up is a breeze.
2. Mix the ingredients: In a large bowl, combine the ground chicken, breadcrumbs, egg, sun-dried tomatoes, feta, parmesan, garlic, green onions, parsley, salt, and pepper. It might look like a lot, but trust me, the flavors come together perfectly. You can use your hands or a spoon to mix, but I prefer using my hands to really get everything incorporated.
3. Form the meatballs: Using a cookie scoop or your hands, roll the mixture into about 2-inch meatballs. Aim for around 18 meatballs so they cook evenly.
4. Bake: Place the meatballs on the prepared baking sheet and pop them into the oven. Bake for 20-25 minutes, until they’re golden brown and cooked through. The aroma of the feta melting with the garlic and tomatoes is heavenly at this point—your kitchen will smell amazing!
5. Add a squeeze of lemon: This is optional, but I love how a little lemon juice brightens up the whole dish at the end.

Variations and adaptations

This recipe is perfect for tweaking depending on your dietary needs or what’s in season:

• Gluten-free: Swap the panko breadcrumbs for a gluten-free version or almond flour.
• Dairy-free: Omit the feta and parmesan, or use plant-based substitutes.
• Seasonal twists: In the summer, add some fresh basil or oregano for a lighter flavor. In the winter, you could mix in some roasted red peppers or even a pinch of smoked paprika for a heartier taste.
• International flavors: If you’re feeling adventurous, swap the sun-dried tomatoes for harissa paste for a Moroccan twist, or add a pinch of za’atar for a Middle Eastern flair.

Serving ideas for the perfect Mediterranean plate

These meatballs pair perfectly with a side of orzo tossed in olive oil, lemon, and fresh herbs. You can also serve them with a Mediterranean salad loaded with cucumbers, cherry tomatoes, olives, and red onions, topped with a drizzle of tahini dressing. For a heartier meal, create a grain bowl with brown rice, roasted veggies, and homemade tzatziki sauce.

For a casual dinner, I like to keep things simple and serve these in pita wraps with some fresh veggies and a dollop of tzatziki.

Drink pairings

For drinks, a crisp white wine like a Sauvignon Blanc or a light rosé is a great match for these Mediterranean flavors. If you’re a fan of cocktails, a cucumber gin and tonic with a hint of lime would be refreshing too. For non-alcoholic options, a sparkling water with a splash of lemon or a mint iced tea would complement the meal beautifully.

Storage and reheating tips

These meatballs store really well, making them perfect for meal prep. You can keep them in the fridge for up to 4 days in an airtight container. When you’re ready to eat, just pop them in the oven at 350°F for about 10 minutes, or reheat in the microwave if you’re in a hurry. They also freeze well—just freeze them on a baking sheet first, then transfer to a zip-top bag. To reheat, bake them straight from frozen at 375°F for about 15-20 minutes.

Scaling the recipe for more (or fewer) servings

If you want to make this recipe for a larger crowd, it’s easy to double or even triple. Just keep in mind that you might need to bake them in batches if your oven space is limited. On the flip side, if you’re cooking for two, you can halve the recipe. Just remember, these meatballs are great for leftovers, so I often make the full batch even when it’s just the two of us!

A few potential hiccups and how to fix them

• Dry meatballs: If your meatballs turn out a bit dry, try adding an extra egg or a tablespoon of olive oil to the mixture next time.
• Meatballs falling apart: This usually happens if there’s not enough binding. Make sure you have the right amount of breadcrumbs and egg in the mix.

Ready to try it out?

Whether you’re hosting friends or just making a cozy dinner for yourself, these Mediterranean chicken meatballs are a surefire way to impress. They’re flavorful, easy to make, and can be customized to your heart’s content. So why not give them a go this week? You might just find yourself transported to the sunny shores of the Mediterranean, if only for a moment.

FAQs

1. Can I use ground turkey instead of chicken? Absolutely! Ground turkey works just as well in this recipe and gives you a slightly different flavor.
2. Can I freeze these meatballs? Yes! These meatballs freeze beautifully. Just freeze them in a single layer on a baking sheet before transferring them to a freezer bag.
3. What can I use instead of sun-dried tomatoes? Roasted red peppers are a great substitute if you’re out of sun-dried tomatoes.
4. Can I make these gluten-free? Just swap the whole wheat panko for gluten-free breadcrumbs or almond flour.
5. Do I have to use feta cheese? Nope! You can skip the feta or replace it with a dairy-free alternative if you prefer.

Print