Baked Greek Chicken Meatballs (with Feta)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked Greek meatballs made with ground chicken, feta, and dill, served with tzatziki sauce. These juicy, herb-forward meatballs pack classic Mediterranean flavors and work well for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 454 g ground chicken (see notes)
- 1/2 cup breadcrumbs (dry unseasoned (78 grams))
- 2 garlic cloves (minced)
- 2 tablespoons parsley (chopped)
- 2 tablespoons fresh dill (chopped, or use 2 teaspoons dried dill)
- 1/2 lemon (zested)
- 1 tablespoon lemon juice
- 1 egg
- 2 tablespoons extra virgin olive oil
- 1/2 cup feta cheese (crumbled)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (dried)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup English cucumber (grated, about 1/2 a large cucumber)
- 1 cup Full-fat Greek yogurt
- 2 tablespoons mayonnaise (optional)
- 1 garlic clove (large, minced (can be increased to 2 for a stronger garlic flavor))
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1197mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 238mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.