Step 1: Prepare the Meatball Mixture

• In a large mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, sun-dried tomatoes, feta, parsley, onion, oregano, paprika, salt, and pepper.
• Mix gently using your hands or a spoon. Don’t overmix to keep the meatballs tender.

Step 2: Shape the Meatballs

• Use a cookie scoop or tablespoon to portion out the mixture.
• Roll into 1-inch (2.5 cm) meatballs and place them on a plate or baking sheet.
• (Optional) Chill the meatballs in the fridge for 10-15 minutes to help them hold their shape better while cooking.

Cooking Methods

Option 1: Oven-Baked (Healthier & Hands-Free)

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Arrange meatballs in a single layer.
• Bake for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

Option 2: Pan-Fried (Golden & Crispy)

• Heat 1-2 tablespoons olive oil in a large skillet over medium heat.
• Place meatballs in the pan in a single layer (work in batches if needed).
• Cook for 3-4 minutes per side, turning to brown evenly.
• Cover and cook for another 5 minutes, until fully cooked through.

Option 3: Air Fryer (Quick & Crispy)

• Preheat air fryer to 375°F (190°C).
• Arrange meatballs in a single layer in the air fryer basket.
• Air fry for 12-15 minutes, shaking the basket halfway through.

Serving Suggestions

Classic Mediterranean Sides:

• Tzatziki Sauce (for dipping)
• Greek Salad (tomatoes, cucumbers, olives, feta)
• Pita Bread or Flatbread
• Roasted Vegetables (zucchini, eggplant, bell peppers)

Meal Ideas:

• Pita Wraps: Stuff into warm pita with lettuce, tomatoes, and tzatziki.
• Mediterranean Grain Bowl: Serve over quinoa or rice with a lemony dressing.
• Low-Carb Option: Serve with a cucumber-yogurt salad or over zucchini noodles.

Wine Pairings:

• White Wine: Sauvignon Blanc or Pinot Grigio
• Red Wine: Light-bodied Merlot or Grenache

Storage & Meal Prep Tips

Refrigeration:

• Store in an airtight container in the fridge for up to 4 days.

Freezing:

• Freeze cooked or uncooked meatballs on a baking sheet for 2 hours, then transfer to a freezer-safe bag.
• Store for up to 3 months.

Reheating:

• Microwave: Heat in 20-second intervals.
• Oven: Reheat at 350°F (175°C) for 10 minutes.
• Air Fryer: Reheat at 350°F (175°C) for 5 minutes.

Make-Ahead Tip:

• Prepare the mixture in advance and refrigerate overnight.
• Shape into meatballs when ready to cook.

Nutritional Information (Per Serving, 4 servings total)

• Calories: 280 kcal
• Protein: 30g
• Fat: 12g
• Carbohydrates: 8g
• Fiber: 1g

Recipe Variations & Customizations

• Spicy Mediterranean Meatballs:
• Add ½ teaspoon cayenne pepper or extra red pepper flakes.
• Dairy-Free Option:
• Omit feta or use dairy-free cheese.
• Gluten-Free Option:
• Use gluten-free breadcrumbs or almond flour.
• Vegetable-Packed Meatballs:
• Mix in grated zucchini or spinach for extra nutrients.
• Extra Moisture:
• Add 1 tablespoon Greek yogurt to keep the meatballs juicy.

Pro Cooking Tips

• ✔ Don’t Overmix the Meat
• Overworking the mixture makes the meatballs dense and tough.
• ✔ Use a Cookie Scoop for Even Sizes
• Ensures uniform cooking and prevents some meatballs from overcooking.
• ✔ Check Internal Temperature
• Use a meat thermometer to check for 165°F (74°C).
• ✔ Let the Meatballs Rest
• Allowing them to sit for 5 minutes after cooking helps retain moisture.
• FAQs
• ❓ Can I use ground turkey instead of chicken?
• Yes! Turkey is a great substitute with similar cooking times.
• ❓ What can I use instead of breadcrumbs?
• Try almond flour, oats, or crushed gluten-free crackers.
• ❓ How do I prevent the meatballs from drying out?
• Use a mix of dark and white chicken meat or add Greek yogurt.
• ❓ Can I make mini meatballs for appetizers?
• Yes! Just reduce the cooking time by 3-5 minutes.
• ❓ Can I cook these in marinara sauce?
• Absolutely! After browning, simmer in tomato sauce for 10 minutes.