Ingredients
Scale
2 pounds ground chicken
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup finely diced red onion
4 cloves garlic, finely minced
1/2 teaspoon lemon zest
1 tablespoon olive oil, for baking
chopped romaine
feta, for serving
cucumber
tomato
white rice
tzatziki sauce
Instructions
- Preheat oven to 400°F. Line a baking sheet.
- In a large bowl, combine all meatball ingredients (chicken through lemon zest). Mix gently with hands.
- Form mixture into 1-inch meatballs (approx. 40) and place on baking sheet.
- Lightly brush with olive oil. Bake for 18-22 mins until internal temp reaches 165°F.
- Serve over chopped romaine with rice, cucumber, tomato, feta, and tzatziki.
Notes
- Avoid overmixing the meatball mixture for tender results.
- Meatballs can be pan-fried in olive oil for 3-4 mins per side instead of baked.
- Uncooked meatballs freeze well for up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 272 calories
- Sugar: 1.9 g
- Sodium: 589.5 mg
- Fat: 15.1 g
- Carbohydrates: 11.2 g
- Fiber: 0.8 g
- Protein: 23.7 g