Meatballs are a guaranteed hit in my house, but I don’t like making the Same Old Meatballs every time. So I’m always trying to come up with creative ways to modify them and avoid being boring. The easiest way to mix it up is of course to change the meat. From there, flavor play is just fun. These Mediterranean meatballs are part Greek-inspired, part Tuscan-inspired, all delicious. Bonus – they’re ready in 20-30 minutes, depending on how quickly you mix and ball them up! Here you go.
WHAT YOU NEED (makes ~16-20 meatballs)
* 1lb ground chicken
* 4t minced garlic (about 5-7 cloves)
* 1/2C panko breadcrumbs
* 1/2C chopped sundried tomatoes
* 1/2C feta cheese crumbles
* 2lbs chopped fresh spinach, or 1 10oz package of frozen (thawed and squeezed dry)
* zest of 1 lemon
* 1 egg
* 1/4-1/2t Kosher salt
* 1/2t black pepper
WHAT TO DO
This couldn’t be easier. I mean, meatballs are easy anyway, I know, but seriously, these are totally weeknight/work night doable. As we like to say in our house: easy peasy lemon squeezy.
Preheat your oven to 425F.
Line a baking sheet with foil and spray it a nonstick cooking spray and set aside.
Combine all of the ingredients in a medium-sized bowl and mix thoroughly by hand until they’re totally combined. Roll the mixture into small, 1-inch balls and place them on the baking sheet. Spray the cooking spray over the meatballs as well (this will help them golden up as they bake).
Bake for 18-20 minutes, until the meatballs are shiny and golden.
Voila! Delicious, flavorful, beautiful Mediterranean-inspired chicken meatballs for an easy weeknight dinner. Serve with an herbed cous cous or flavored rice or maybe an orzo pasta with toasted pine nuts – YUM. (scroll down for recipe card images)