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Chicken Keftedes (Greek Chicken Meatballs With Fresh Herbs)

Prep Time25 minutes
Cook Time30 minutes
Course: Greek Appetizers
Cuisine: Greek
Keyword: chicken meatballs, meatball appetizers, quick appetizers
Servings: 18 meatballs
Calories: 114kcal
Author: Ria Mavrikos

Equipment

  • Box grater
  • Frying pan
  • Baking sheet

Ingredients

MEATBALLS

  • 450 grams lean ground chicken 1 pound
  • 1 egg lightly whisked
  • 1 yellow onion peeled, grated and juice discarded
  • 2 garlic cloves peeled and minced or grated
  • 1 teaspoon yellow mustard
  • 1/4 cup fresh mint de-stemmed and diced
  • 1/4 cup fresh Italian parsley de-stemmed and diced
  • 1/4 cup fresh dill de-stemmed and diced
  • 1 tablespoon dry oregano
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 cup panko crumbs or breadcrumbs adjust if needed
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste

COOKING / SERVING

  • 3 tablespoons extra virgin olive oil for frying the meatballs
  • 1/2 cup flour option - for coating the meatballs
  • finely chopped parsley and dill for garnish

Instructions

  • Grate the onion and garlic: Peel and grate the onion. Discard the liquid and set aside the grated onion. Peel and mince or grate the garlic.
  • Prep the fresh herbs: Wash, de-stem, and dice the Italian parsley, dill and mint. Set aside.
  • Make the meatball mixture: In a large bowl, combine the ground chicken, grated onion and garlic, diced fresh herbs, dried oregano, olive oil, whisked egg, lemon juice, yellow mustard, honey, salt and pepper. Use your hands or a large spoon to mix everything together.
    450 grams lean ground chicken, 1 egg, 1 yellow onion, 2 garlic cloves, 1 teaspoon yellow mustard, 1/4 cup fresh mint, 1/4 cup fresh Italian parsley, 1/4 cup fresh dill, 1 tablespoon dry oregano, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey
  • Add the breadcrumbs and shape the meatballs: Add the breadcrumbs to the mixture. Mix together. Scoop about a tablespoon or two of the meatball mixture into your hands and shape it into a round ball. Repeat the process until all the mixture is used, ensuring the meatballs are about the same size - slightly smaller than a golf ball. Scoop a couple tablespoons of the meat mixutre into your hands and shape the mixture into a round ball.
    1/2 cup panko crumbs or breadcrumbs
  • Pan-fry the meatballs or bake them in the oven: Heat olive oil in a large frying pan. Once the oil is hot, place the meatballs in a single layer, ensuring not to overcrowd the pan. Cook on medium heat until brown on all sides and cooked through, about 15-20 minutes or until the internal temperature reaches 165°F (74°C). The cooking time will vary depending on the size of the meatballs.
    If baking the meatballs, line a baking tray with parchment paper. Spread the meatballs in a single layer and bake on convection bake for 15-20 minutes at 350°F or until the internal temperature reaches 165°F (74°C).
    3 tablespoons extra virgin olive oil

Notes

  • Shape the meatballs into similar sizes so that they can cook evenly. 
  • Lightly oil your hands before shaping the meatballs.  This will help prevent the mixture from sticking to your hands. 
  • If you coat the meatballs in flour before cooking (this step is optional), just be sure to shake off any excess flour before frying.  Coating the meatballs in flour gives the meatballs a crispy exterior.
  • The cooking time will vary based on the size of the meatballs. 

Nutrition

Calories: 114kcal | Carbohydrates: 6g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 165mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg