Description
These Greek lemon chicken meatballs are juicy, fresh, and packed with Mediterranean flavor. Served over rice with cucumber, tomatoes, feta, and creamy tzatziki, this easy 40-minute dinner is perfect for busy weeknights or healthy meal prep. Bright lemon, dill, and tender chicken make this bowl irresistibly fresh and satisfying.
Ingredients
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¼ cup plain breadcrumbs
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1 large egg
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1 teaspoon chopped fresh dill (plus extra for garnish)
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1 teaspoon lemon zest
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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1 pound ground chicken
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4 cups cooked rice
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1 English cucumber, diced
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8 ounces grape tomatoes, halved
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½ cup tzatziki sauce (plus extra for serving)
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½ cup crumbled feta cheese
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Juice of half a lemon
Instructions
1- Preheat & Prep
Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper. If pan-frying, heat a large skillet over medium heat with a drizzle of olive oil.
2- Mix the Meatball Base
In a large bowl, whisk together breadcrumbs, egg, dill, lemon zest, onion powder, garlic powder, salt, and pepper.
3- Add the Chicken
Add ground chicken to the bowl. Gently mix with clean hands until just combined — don’t overmix or the meatballs can become dense.
4- Form the Meatballs
Roll into 1½-inch balls (about 16–18 total) and place on the prepared baking sheet.
5- Cook
Bake for 18–20 minutes until fully cooked and lightly golden.
If pan-frying, cook for about 4–5 minutes per side until browned and cooked through. The internal temperature should reach 165°F.
6- Prepare the Bowl
While the meatballs cook, dice the cucumber and halve the tomatoes. Warm the rice if needed.
7- Assemble
Divide rice among bowls. Top with meatballs, cucumber, tomatoes, feta, and tzatziki. Drizzle with fresh lemon juice and garnish with extra dill.
Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes