Mediterranean Chicken Meatballs


Delicious Mediterranean chicken meatballs

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Dinner: Chicken Meatballs in a Cream Sauce Recipe Natasha’s Kitchen

Video taken from the channel: Natashas Kitchen

1 pound (16-ounces) ground chicken (or turkey) breast 4 cloves garlic, minced ½ cup Panko breadcrumbs ½ cup crumbled Feta cheese, pasturized (i.e. How to Make the Mediterranean loaded veggie & chicken meatballs Add the zucchini, spinach, red onion, garlic and parsley to a food processor and blend until the vegetables are finely shredded. Use a paper towel or nut milk bag to squeeze the excess liquid from the vegetables. Mediterranean Baked Chicken Meatballs make a quick and easy dinner any night of the week.

Another great meal prep recipe for meatballs are these delicious Mediterranean meal prep lamb meatballs. Baked Mediterranean Chicken Meatballs Everything is mixed up in one bowl, there is no chopping needed and they are ready in about 30 minutes. If yes, give this lip-smacking Mediterranean Chicken Meatballs recipe a shot.

It is a bite-size snack recipe prepared with boneless chicken, egg, boiled. Whole 30 Mediterranean Chicken Meatballs. March 8, 2019 February 6, 2020 by Tiana Walters. These Whole 30 friendly chicken meatballs are super easy and quick to make. The bonus dressing is bomb!

I love keeping these in the fridge for a quick protein. They are great served on top of greens, grains (hey couscous), or by themselves. The chicken and rice meatballs are so flavorful and without the heavier greasiness of a beef or pork meatball. I added roasted red pepper to my homemade hummus which really paired well with the. Meatballs for Dinner Again?

You Betcha! Loaded with classic Greek spices and herbs, these tender, beefy Mediterranean meatballs with tzatziki sauce don’t skimp on flavor. Quick, easy and a refreshing change of pace, this beef meatball recipe deserves a spot on your weekly meal plan (P.S. isn’t meal planning just a game changer?!).. Chicken kofta is made of ground chicken that’s mixed with other ingredients including onions, garlic fresh herbs and spices, to form a well-seasoned mixture (similar to a chicken meatballs mixture). From there, the mixture is formed into oval chicken patties (which look like logs) or meatballs, depending on how you plan to cook them.

Mediterranean Meatballs with Tzatziki Over Cauliflower Rice Bobbi’s Kozy Kitchen tzatziki sauce, marjoram, dried oregano, large egg, fresh parsley leaves and 7 more Buffalo Chicken Meatballs Yummly. For the Greek Meatballs: In a large mixing bowl, add in ground turkey/chicken, red onion, egg, bread crumbs, garlic cloves, salt, pepper, cumin, oregano, and lemon zest. Mix well until combined.

Roll out 1-inch meatballs.

List of related literature:

Add all the meatballs one at a time, reduce the heat, cover the pan, and simmer the meatballs for about 30 minutes.

“Jane Brody's Good Food Book: Living the High-carbohydrate Way” by Jane E. Brody, Ray Skibinski
from Jane Brody’s Good Food Book: Living the High-carbohydrate Way
by Jane E. Brody, Ray Skibinski
Norton, 1985

Lower the heat to medium-low and simmer, uncovered, for 15 minutes, then return the meatballs with any

“Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet” by Ellie Krieger, Randi Baird
from Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet
by Ellie Krieger, Randi Baird
Hachette Books, 2019

Add 1/4 cup chopped fresh basil, 1 minced garlic clove, 1/2 cup freshly grated Parmesan, 1/4 cup bread crumbs, 1/4 cup milk, and some salt and pepper directly to the chicken and egg mixture.

“How to Cook Everything Fast: A Better Way to Cook Great Food” by Mark Bittman
from How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark Bittman
HMH Books, 2014

The meatballs will be more flavorful, and they’ll have a wonderfully moist, tender texture if you grind the meat yourself with a meat grinder or chop it in a food processor and then mix in not only eggs and breadcrumbs to bind the mixture but also roasted garlic, Parmesan cheese, and a dash of vinegar.

“Wolfgang Puck Makes It Easy: A Step-by-Step Recipe Collection for the Home” by Wolfgang Puck
from Wolfgang Puck Makes It Easy: A Step-by-Step Recipe Collection for the Home
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Buttermilk mixed to a paste with fresh bread crumbs helped lighten our meatballs and added great flavor.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

For the meatballs, place the ground chicken, sausage, bread Crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, I teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.

“Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients: A Cookbook” by Ina Garten
from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients: A Cookbook
by Ina Garten
Potter/Ten Speed/Harmony/Rodale, 2012

Transfer the meatballs to the plate and patthem lightly to remove as much oil as you can, then drop them into the sauce.

“Everyday Dorie: The Way I Cook” by Dorie Greenspan
from Everyday Dorie: The Way I Cook
by Dorie Greenspan
HMH Books, 2018

Add the oil and heat until it is shimmering, then add the meatballs in a single layer, working in batches if necessary.

“Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week” by Sarah Copeland, Gentl & Hyers
from Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week
by Sarah Copeland, Gentl & Hyers
Chronicle Books LLC, 2019

Add the meatballs, in batches if necessary, giving them plenty of space to brown, and cook until browned on the first side, about 3 minutes.

“Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere” by Francis Mallmann, Peter Kaminsky
from Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
by Francis Mallmann, Peter Kaminsky
Artisan, 2014

Season with salt and pepper, then add the meatballs and cook them in the sauce for a further 15 minutes.

“My Kitchen in Rome: Recipes and Notes on Italian Cooking” by Rachel Roddy
from My Kitchen in Rome: Recipes and Notes on Italian Cooking
by Rachel Roddy
Grand Central Publishing, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is amazingly delicious!!!!!!! I just made it and my family loved it! New follower right here! I’ll be making more of your recipes. Thanks a lot!

  • Yum looks delicious i am making this soon will make this with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

  • I didn’t see ur videos 4yrs ago and just got to see this as I watch ur recent videos regularly. My fav part was when ur baby crawled over and was sitting in the background. They grow up soooo fast.

  • You are the best cook…. I’ve watched someone from South Carolina making gravy with milk…..��Its Naw to the Naw for me��…. I like dark gravy with a white wine or brandy…. Over rice..�� That milk gravy for my mac and cheese sauce…��.

  • I made this last night and my wife and I loved it, we had it over mashed potatoes. My wife loved it so much that I’m making another batch this time we’ll have it over mushroom noodles. Thank You Natasha

  • I made these, the sauce and meatballs are incredible. I served over vegetables and the leftover rice I needed for the meatballs. I highly recommend trying this!

  • oh Natasha my dear, ur little angel had a great participation the moment she entered at ur back. She does steal ur show, was so cute & amazing ����

  • I making it now. The sauce end up very good but I added… Baking soda to the chicken with the thought that help to softened the chicken breast. Bit the result is like.. Fish cake. ��I try again this week

  • I hate to watch this and not have the ingredients in my pantry. It’s so hard to go to the grocery store bec. of the quarantine. Very looooooong queue just to get inside the supermarket! Argh!

  • You don’t put breadcrumbs in meatballs, you put dried bread submerged in a bit of milk and then shredded. What type of a fuckin chef you are…you cooking American style.

  • A CAN 2:20 of tomatoes?? ��
    What kind of Italian are you? From Chicago, NJ, etc?
    A REAL ITALIAN born will NEVER use A CAN of nothing!! Only natural products!!

  • Looks scrumptious except for the rice! It looked overcooked. But the music is nice. Looking forward to trying this one out. Thanks.

  • These look delicious! I don’t add rice, but I add diced and sauteed in butter (and cooled) mushrooms. For a diff flavor profile I add diced red or orange pepper. The dice has to be a small dice though.

  • I made these today and they where delicious!:D
    the meatballs weren’t dry and bouncy like most chicken meatballs are… Definitely recommend! Xoxo, genarro

  • I am father and mother of three children, my boy is 24, my daughter is 20 and my other daughter is 14, my parents are very old and they live with us, they are so pretty together… We all watch your videos, my mom always says “que bonita es Natasha”. This is what I’ll cook tomorrow, I’ll add mashed potatoes and rice to it. You mean so much to us! Big hug from Nicaragua. Palacios’s family��������

  • Just made them! So so so delicious! The whole family had them and had seconds. We had the meatballs and the sauce with mashed potato instead of pasta. A+++++++

  • Yayyy! I love curry. Curry taste SO good. ������ Taste spicy and chewy meat balls. Always with rice taste great. Great recipe. See u next time.

  • Anouther amazing recipe I cannot wait to try! Love all your recipes to follow while I’m on the Mediterranean diet lifestyle! Please come out with a cook book soon!

  • Thank you Gennaro for this recipe! It is now one of my favourites! I make this delicious meal to carry to work and I make 2 servings at once and eat it for lunch two days straight LOL =) It definitely tastes like I bought it at an Italian restaurant!

  • I am a new subscriber from Asia,this is a new recipe to try and oh by the way that baby wanted to be on a video,still cute though.

  • Suzy, this was a wonderful delicious meal! I didn’t makemeatballs, but subbed roasted chicken. Then when came out of oven served over pearl couscous with parmesan sprinkle and sliced avocado! Yum��❤ Another fab recipe, thanks tons Suzy ��

  • Thank you Natasha for sharing this recipe. Did you grind the chicken thighs yourself? Please make Swedish meatballs, my young adult kids all love the Stouffer’s frozen dinner. But I would like to make it myself

  • Why do Italians tomatoes in every sauce, I hate it, I can’t stand the taste. Please make some more professional sauces instead with the cheap tomatoes. Use your imagination, I know it’s possible my lovely Genaro.

  • So much love you! I’m so happy I found your channel. I’m starting the Mediterranean life style to improve my health and to lose weight. Do you have a day plan for this type of request? Thanks so much!!!

  • Yummy…. in your Greek orange honey cake with pistachios recipe, do you think I could substitute the all purpose flour with almond flour? Thanks

  • Hi guys! Hope you enjoyed the video and that you will try the recipe soon! I’ll take all the questions below if you have any, or if you just want to say hello! Don’t miss the end where I show you some fun ways to serve these meatballs. Ciao!

  • They look easy and tasty! I will try to make these today! I think i will replace the paprika powder with smoked paprika since I don’t have a grill ��

  • Hi Henry, new subscriber here. I’m really excited to watch your videos. I had a couple questions for this recipe. Can I substitute the parsley for cilantro and also, can I cook this on a seekh?

  • Those look really good Henry. When I grate the onion I keep the juice as a flavoring for the meat. I do this for Koobideh and especially for ground turkey (which needs a lot of flavor added). Is this considered a boo-boo?