Lemon Feta Chicken Meatballs
Easy and delicious lemon feta chicken meatballs that make a great protein base for bowls, grains or sandwiches.
These baked lemon feta chicken meatballs are juicy, bright, and made on one sheet pan. Panko, Greek yogurt, and grated onion keep the ground chicken tender, while feta, lemon zest, and lemon juice add a salty, tangy bite.
Serve over vermicelli rice or hummus, tucked into pita with tzatziki, or alongside a crisp fattoush salad. They also hold up well all week, so pair them with a batch of grains for easy meals to feed your family. Let's get into the recipe.
What you'll need for this recipe:
Add the chicken to a large bowl, then add everything else: the panko, feta, Greek yogurt, grated onion, garlic, lemon zest, lemon juice, parsley, salt, pepper, and egg. Mix gently with your hands until it comes together.
Cover the bowl with plastic wrap and refrigerate the mixture for 20 minutes so the panko can absorb the egg. Meanwhile, prep your sheet pan with parchment paper, and preheat your oven to 425°F.
Roll the mixture into 24 meatballs, about 1.5 tablespoons each. Rub your hands with olive oil first so the mixture doesn't stick. Place the meatballs on the parchment-lined sheet pan, about 1 inch apart. Bake for 20 minutes. Broil for 2 minutes for a golden color.
Meal Prep Tips
One batch makes 24 meatballs, which covers four lunches, with 6 meatballs each. Bake them once, then build your week from the fridge or freezer.
How long do the meatballs keep? Let the baked meatballs cool completely, then store them in an airtight container in the fridge for up to 3 days. To freeze, set the cooked meatballs on a parchment-lined tray for 1 hour until firm, then move them into a freezer bag for up to 3 months.
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PrintLemon Feta Chicken Meatballs
Juicy baked lemon feta chicken meatballs with panko, Greek yogurt, and parsley. Ready in under an hour and great for meal prep, bowls, and pitas.
Ingredients
- 1 large lemon, zested and juiced
- 1 pound ground chicken thighs
- ½ cup panko breadcrumbs
- 4 oz feta, crumbled
- ½ cup grated yellow onion
- 4 cloves garlic, minced
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Zest the lemon, then juice it. Set both aside.
- Add the ground chicken thighs, panko breadcrumbs, feta, yellow onion, garlic, egg, Greek yogurt, lemon zest, lemon juice, parsley, olive oil, salt, and pepper to a large bowl. Mix with your hands just until combined.
- Cover the bowl and refrigerate the mixture for 20 minutes. The panko absorbs moisture as it rests, firming up the mixture and making it easier to roll.
- While the mixture rests, heat the oven to 425°F. Line a sheet pan with parchment and brush it lightly with olive oil.
- With lightly oiled hands, roll about 1.5 tablespoons of the mixture into 24 meatballs. Space them on the pan.
- Bake for 20 minutes, until lightly golden at the edges and 165°F in the center. For extra color, broil for 1-2 minutes, watching closely.
- Rest 3 minutes, then enjoy.
