Mediterranean Chicken Meatballs Recipe
Servings: 20-25 meatballs
**Ingredients:**
* 1 pound boneless, skinless chicken breast, finely chopped
* 1/2 cup breadcrumbs (Italian-style or gluten-free)
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1 tablespoon freshly squeezed lemon juice
* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon cumin
* 1/4 cup crumbled feta cheese (optional)
* 1/4 cup chopped fresh mint leaves (optional)
**Variations:**
* Spicy Meatballs: Add 1-2 teaspoons of minced anchovy or chopped hot peppers for an extra kick.
* Italian-Style Meatballs: Replace paprika with dried oregano and add 1/2 cup of chopped sun-dried tomatoes.
* Greek-Style Meatballs: Add 1/4 cup of chopped Kalamata olives and 1/4 cup of crumbled feta cheese.
* Veggie-Rich Meatballs: Replace breadcrumbs with rolled oats and add 1/4 cup of chopped mushrooms and 1/4 cup of chopped bell peppers.
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chopped chicken, breadcrumbs, parsley, garlic, lemon juice, olive oil, paprika, salt, black pepper, and cumin. Mix well with your hands or a wooden spoon until the ingredients are just combined. Be careful not to overmix.
3. If using feta cheese or fresh mint leaves, gently fold them into the mixture.
4. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs.
5. Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each meatball.
6. Bake the meatballs for 15-20 minutes, or until they're cooked through and lightly browned on the outside.
7. While the meatballs are baking, heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add 1-2 cloves of minced garlic and cook for 1 minute, or until fragrant.
8. Remove the meatballs from the oven and carefully place them in the skillet with the garlic oil.
9. Simmer the meatballs in the skillet for 5-7 minutes, or until they're well coated with the garlic oil and heated through.
10. Serve the Mediterranean Chicken Meatballs warm, garnished with additional parsley and lemon wedges, if desired. Enjoy with your favorite pasta, as an appetizer, or as a topping for salads or subs.
**Cooking Tips:**
* Make sure to handle the meat mixture gently to avoid overworking the meat, which can lead to dense, tough meatballs.
* Don't overcrowd the baking sheet; cook the meatballs in batches if necessary.
* Use a thermometer to check the internal temperature of the meatballs; they should reach a minimum of 165°F (74°C) for food safety.
* Let the meatballs rest for a few minutes before serving to allow the juices to redistribute.
* Experiment with different herbs and spices to create your own unique flavor profiles.
* Prepare the meatballs ahead of time and store them in an airtight container in the refrigerator for up to 24 hours or freeze them for up to 3 months. Cook them from frozen for an additional 5-7 minutes in the oven or skillet.
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