Tasty and delicious, these baked chicken and feta meatballs are made with fresh cilantro and chili peppers and are finished with a squeeze of lemon juice, more feta and cilantro.
If you are looking for a great meatball recipe bursting with flavor that works equally as well as an appetizer or stirred into a fresh tomato sauce, this is it!
Our star ingredient, the feta, adds salt, sure, but also creaminess and a little tang, along with the yogurt. For a while there, these meatballs were on regular rotation at our house. It’s been a while though so I’ll be making them again soon. We love them!
Baked Chicken and Feta Meatballs
This recipe makes about 45 bite-size meatballs. I use a small 2 tablespoon scoop which makes them so easy to portion and roll. This recipe is adapted from one on New York Times Cooking.
Ingredients
7 oz or 200g feta
Small bunch fresh cilantro (mine weighed about 3 1/2 oz or 100g)
¼ cup or 50g old-fashioned rolled oats
1 tablespoon plain Greek yogurt
2 small hot chili peppers
1 clove garlic
1 teaspoon fine sea salt
1 pound ground chicken (or sub ground turkey or pork)
2 tablespoons olive oil
1 lemon
Method
Wash the cilantro thoroughly and spin dry. Pinch off the hard stems and discard. Set aside 1/2 for sprinkling on when serving.
Chop your chili peppers and garlic and put them in a food processor with the other half of the cilantro. Process until finely chopped.
Crumble your feta and set aside about 1/4 to sprinkle on for serving. Put the rest in a large mixing bowl and stir in the chopped cilantro mixture.
Mix in the oats along with the yogurt and salt.
Add the ground chicken, gently combining until you have a homogenous mixture.
Preheat your oven to 425°F or 218°C and prepare a baking pan by greasing it with the olive oil. For easy clean up, I like to line my pan first with heavy duty foil.
Use a scoop or a tablespoon to separate the chicken mixture in bite-sized pieces and place them on the prepared baking pan. Use damp (or oiled) hands to roll them into little balls.
Bake the meatballs in your preheated oven until the bottoms are browned and the centers are no longer pink, 15 to 18 minutes.
Squeeze one half of the lemon over the pan, then use a wooden spoon to move the meatballs around, turning the browned side up, and scraping up any browned bits on the pan.
Transfer to a serving plate and top with the reserved feta and cilantro. Cut the remaining lemon half into wedges and serve at the table for squeezing on top.
Enjoy!
Welcome to the sixth installment of our Alphabet Challenge for 2024. Today’s recipes are brought to you by the letter F. Many thanks to our challenge creator, Wendy of A Day in the Life on a Farm.
Check out all the recipes brought to you by the letter F:
- Sneha’s Recipe: French Beans Fry - Andhra Style
- Culinary Cam: Fennel, Potato, and Petrale Sole Gratin
- A Day in the Life on the Farm: Chicken Fajita Bowl
- Jolene’s Recipe Journal: Fruity Baked Oatmeal
- Mayuri’s Jikoni: Turkish Fig Pudding
- Blogghetti: Homemade Fajita Seasoning
- Palatable Pastime: Fake Fatty Pastrami
- Food Lust People Love: Baked Chicken and Feta Meatballs
- Magical Ingredients: Fava Fennel Paratha
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Soup with French Herbes
Here are my posts for the alphabet challenge, thus far:
F: Baked Chicken and Feta Meatballs - Today's post!
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