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Greek Feta Sundried Tomato Chicken Meatballs

Greek Feta Sundried Tomato Chicken Meatballs

Makes 8 Meatballs

Course Appetizer, dinner, Entree, Main Course, Side Dish, Snack
Cuisine anti inflammatory, appetizer, chickpeas, Greek, meatball
Keyword 30 Minute Meal, 5 Ingredients, Appetizer, Easy, Entree, Feta, Greek, Meatball, Quick, Snack, sundried tomato
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

  • lb ground chicken preferably organic
  • 1 egg beaten
  • ½ cup sundried tomatoes in oil drained and minced (reserve oil)
  • ½ cup Greek feta crumbled
  • ½ cup whole wheat panko bread crumbs divided
  • 2 cloves garlic crushed
  • 1 tsp fine sea salt
  • 1 tsp fresh ground black pepper
  • ½ cup minced parsley leaves
  • Zest from one lemon

Instructions

  1. In a bowl, combine chicken, egg, sundried tomatoes, feta, ¼ cup panko, salt, pepper, parsley, and lemon zest
  2. Form mixture into 8 meatballs, roll into remaining ¼ cup panko
  3. Place on parchment lined baking pan, and roast for 20 minutes on center rack, or until meatballs achieve an internal temperature of 165 degrees Fahrenheit
  4. Serve over pasta, or as desired*

Recipe Notes

Greek Feta Sundried Tomato Chicken Meatball

Greek Feta Sundried Tomato Chicken Meatball


Greek Sundried Tomatoes over Linguini

Greek Sundried Tomatoes over Linguini

*I’m serving these meatballs over half a pound of al dente linguini. I sauté one large shallot, sliced, plus 4 cups sliced baby bella mushrooms in the drained, reserved sundried tomato oil. Then, I add my hot al dente pasta, to the mushrooms, some chili pepper, one cup of reserved pasta cooking water, and one cup of the water from the block of Greek feta to make a light sauce. Just before serving, I stir in one cup of fresh Italian parsley leaves, and a handful of crumbled feta.