Mediterranean Chicken Meatballs
Recipe type: Dinner
Cuisine: Mediterranean
Serves: 18 meatballs (serves 4)
This recipe makes 18 meatballs, which you can use in a build-your-own Mediterranean power bowl dinner for four. I like to double the recipe and freeze the leftovers for later. If you're not in the mood for power bowls, cook up some pasta (preferably whole grain or one of the bean or lentil varieties) and serve with marinara sauce ... or stuff into sub rolls.
  • 1 large egg, lightly beaten
  • ½ small onion, cut into ¼-inch dice (about ⅓ cup)
  • 3 garlic cloves, minced (about 2 tablespoons)
  • ¼ cup panko or regular bread crumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ⅓ cup roughly chopped fresh parsley
  • 1 pound ground white meat chicken
  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper. You can use aluminum foil, but be sure to spray with cooking spray to avoid sticking.
  3. Place egg, onion, garlic, panko, oregano, coriander, cumin, pepper, and salt into a large mixing bowl. Whisk or mix until well combined. Add the ground chicken and parsley and mix until just combined. You can use your clean hands to do this!
  4. Form meatballs into golf ball size balls (eighteen, 1-inch balls) and place on the prepared baking sheet. Bake until the internal temperature reads 165°F and the meat is no longer pink, 18 to 20 minutes.
  5. Serve immediately or keep in fridge for up to 4 days
Nutrition Information
Serving size: 4 meatballs Calories: 150 Fat: 2.5g Saturated fat: 1g Carbohydrates: 7.5g Sodium: 220mg Fiber: 1g Protein: 31g
Recipe by Lizs Healthy Table at