Lemon 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
Units
Scale
- 1 large lemon, zested and juiced
- 1 pound ground chicken thighs
- 1/2 cup panko breadcrumbs
- 4 oz feta, crumbled
- 1/2 cup grated yellow onion
- 4 cloves garlic, minced
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon sea salt
- 1/4 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.
Find it online: https://crave-worthy.com/lemon-feta-chicken-meatballs/