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Close-up of Mediterranean Chicken Meatballs showing the golden sear and visible pieces of sun-dried tomatoes and fresh parsley.

Mediterranean Chicken Meatballs: The Ultimate Pan-Seared Greek Feast

Juicy, pan-seared Mediterranean Chicken Meatballs packed with sun-dried tomatoes and feta. Served with a thick, creamy homemade tzatziki sauce and fresh herbs, this 30-minute meal is high in protein and bursting with authentic Greek flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Chicken 450g, preferably a mix of breast and thigh
  • 1/4 cup Sun-dried Tomatoes 40g, oil-packed and finely chopped
  • 1/4 cup Feta Cheese 35g, crumbled
  • 1/2 cup Panko Breadcrumbs 60g
  • 1 large Egg beaten
  • 2 cloves Garlic minced
  • 1 tsp Kosher Salt 6g
  • 2 tbsp Olive Oil 30ml, for searing
  • 1 cup Greek Yogurt 245g, full-fat preferred
  • 1/2 large English Cucumber grated and squeezed dry
  • 1 tbsp Fresh Dill 4g, finely chopped
  • 1 tbsp Lemon Juice 15ml

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred.
  • 1 Box Grater For grating cucumber.
  • 1 Mixing Bowl Large size for combining ingredients.

Method
 

Prepare the Meatballs
  1. In a large bowl, combine ground chicken, chopped sun-dried tomatoes, feta, breadcrumbs, egg, garlic, and salt. Mix gently until the red tomato flecks are evenly distributed.
  2. Roll the mixture into 1.5-inch balls (about 2 tablespoons each). You should have approximately 12-14 meatballs.
  3. Heat olive oil in a skillet over medium-high heat. Sear meatballs for 3-4 minutes per side until golden-brown and the internal temperature reaches 165°F (74°C).
Prepare the Sauce and Serve
  1. Combine Greek yogurt, dried cucumber, dill, and lemon juice in a small bowl. Whisk until thick and creamy.
  2. Drizzle the sauce over the warm meatballs. Top with extra crumbled feta, fresh parsley, and cracked black pepper.

Notes

Wet your hands before rolling meatballs to prevent sticking.
Squeeze the cucumber thoroughly to ensure the tzatziki stays thick.