Herby Greek Chicken Meatballs (Print Version)
These Herby Greek Chicken Meatballs combine fresh herbs, feta and zucchini for a quick and tasty Mediterranean-style dinner everyone will love.
# Ingredients:
→ For the Meatballs
01 -
500g fresh chicken mince
02 -
100g crumbly feta cheese
03 -
1 large zucchini, freshly grated
04 -
1 large lemon, zested and juiced
05 -
1 fresh egg
06 -
2 cloves garlic, finely minced
07 -
1/2 cup golden breadcrumbs
08 -
1/2 teaspoon sea salt
09 -
20g mixed fresh herbs (dill, mint, parsley), roughly chopped
10 -
Generous pinch of freshly ground black pepper
11 -
Extra virgin olive oil for brushing
→ For the Giant Couscous
12 -
1 cup pearl couscous
13 -
1.5 cups water
14 -
Sea salt, to taste
15 -
5g fresh dill, finely chopped
16 -
1 teaspoon extra virgin olive oil
→ For the Cucumber Salad
17 -
1 large cucumber, thinly sliced
18 -
1 red onion, finely sliced
19 -
Salt and freshly ground pepper, to taste
# Instructions:
01 -
In a spacious mixing bowl, combine your chicken mince with crumbled feta, freshly grated zucchini, aromatic lemon zest, egg, minced garlic, breadcrumbs, salt, and your beautiful mix of fresh herbs. The key is to mix everything until just combined - you want the ingredients evenly distributed but not overworked.
02 -
With gentle hands, roll the mixture into 12 equal-sized meatballs, about the size of a golf ball. Give them a light coating of olive oil using a brush or oil spritzer - this will help them develop a lovely golden crust.
03 -
For air fryer lovers: Preheat to 205°C and cook for 11 minutes near the heating element for perfect caramelization. If using an oven, preheat to 220°C and bake in the top third for 12-15 minutes until golden and cooked through.
04 -
Toast your giant couscous in a drizzle of olive oil over high heat until it develops a subtle golden color (1-2 minutes). Add water and a pinch of salt, then simmer for 10-12 minutes until perfectly al dente. Drain any excess water, then stir through olive oil, fresh dill, and season to taste. Finish with a bright squeeze of lemon juice (about 20ml).
05 -
Combine your thinly sliced cucumber and red onion in a bowl. Dress with the remaining lemon juice and season with salt and pepper - this fresh side adds the perfect crunch and zing to your dish.
06 -
Divide your aromatic couscous between plates, top with the juicy meatballs and crunchy cucumber salad. Finish with a drizzle of quality olive oil and serve while everything's fresh and warm.
# Notes:
01 -
This Mediterranean-inspired dish brings together the perfect balance of fresh herbs, lemony brightness, and satisfying protein. Perfect for meal prep and equally delicious as leftovers for lunch the next day.