Chicken Meatballs with Feta Sauce (2 ways)
Spiced Chicken Meatballs (and how the two sauces came to be)
When it comes to weeknight proteins, I will always have a special place in my heart for a good chicken meatball. They’re lighter than traditional beef or pork variations, and this recipe in particular carries big, bold spices like coriander, cumin, and cinnamon to keep things interesting. They also reheat well throughout the week and, I find, don’t lose their tender texture (which can’t be said for a regular cooked chicken breast).
The inspiration for this dish actually came out of a pure kitchen pivot. I originally set out to make a roasted red pepper whipped feta sauce to pair with these Mediterranean-spiced meatballs. But right as I went to pull out my jar of roasted red peppers, I opened it up to find it had gone completely moldy. Determined not to abandon dinner, I pivoted to what I had available in my fridge: fresh dill, mint, and a block of feta. I whipped up a bright, herby green sauce that ended up pairing so harmoniously with the warm spices in the chicken.
Still, I couldn't get the idea of the red pepper version out of my head. The next time I made these meatballs, I charred a fresh bell pepper over my gas stove, blended up a spicy Calabrian chili red pepper feta sauce, and loved the outcome as well, for different reasons than the herby feta sauce. So I thought: why choose?
This recipe gives you the ultimate versatility. The meatballs themselves are deeply aromatic and tender, and you can pick whichever sauce fits your mood—the cool, refreshing Herby Green Feta or the smoky, slightly spicy Red Pepper Feta. Or, do what I do: make both. Any leftover sauce makes an incredible dip for raw veggies, warm pita, or a spread for sandwiches the next day.
Chicken Meatballs with Feta Sauce (2 ways)
Prep Time: 30 minutes
Cook Time: 20 - 25 minutes
Servings: 4
Ingredients
Chicken meatballs
1 lb ground chicken
1 large egg
½ cup panko or regular breadcrumbs
Zest of 1 lemon
3 tbsp finely chopped fresh parsley
3–4 garlic cloves, finely minced
½ yellow onion, finely diced or grated
½ tsp red chili flakes
2 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
1 tsp ground coriander
2 tsp kosher salt
1 tsp ground black pepper
¼–⅓ cup olive oil (for searing)
Herby feta sauce
7 oz feta in brine, drained
1 clove garlic
¾ cup Greek yogurt (or a thick, strained yogurt)
½ cup fresh dill
½ cup fresh mint leaves
Lemon juice, to taste
Salt and pepper, to taste
Spicy red pepper feta sauce
1 red bell pepper
7 oz feta in brine, drained
1 clove garlic
¾ cup Greek yogurt (or a thick, strained yogurt)
1-2 tsp chopped calabrian chili (adjust heat to your liking)
Lemon juice, to taste
Salt and pepper, to taste
Directions
Make the chicken meatballs
Add all the chicken meatball ingredients (except the olive oil) to a large bowl. With slightly wet hands, gently massage the mixture together until uniformly combined, taking care not to overwork the meat.
Roll the mixture into small balls, about 1 ½ inches in diameter (you should yield roughly 14–16 meatballs). Arrange them on a plate or tray, cover with plastic wrap, and chill in the refrigerator while you prepare your sauce(s).
Herby feta sauce
Add the feta, garlic, Greek yogurt, dill, mint leaves, a squeeze of lemon juice, and a few cracks of black pepper to a blender or food processor.
Blend until smooth. Adjust to taste with salt and more black pepper, if desired.
Spicy red pepper feta sauce
To char the pepper:
Gas stove method: Turn a burner to high. Place the red bell pepper directly over the flame on the grate, turning with tongs occasionally until charred and blackened on all sides.
Oven broiler method: Turn the oven to broil and line a pan with foil. Place the pepper on the top rack near the element, turning closely as it chars.
Transfer the charred pepper to a bowl, cover tightly with plastic wrap, and let it steam for 10 minutes. Peel off the loosened charred skin, remove the stem and seeds, and roughly chop the flesh.
Place the chopped bell pepper, feta, garlic, Greek yogurt, calabrian chili, squeeze of lemon juice, and a few cracks of black pepper to a blender or food processor. Adjust to taste with salt and more black pepper, if desired.
Cook the chicken meatballs
Preheat the oven 400 F. Line a baking tray with parchment paper.
Place a large skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan, about ¼ - ⅓ cup depending on the size of your pan.
Remove the meatballs from the fridge and place them in the preheated olive oil in a single layer. You may need to do this in two batches so they don’t overcrowd the pan.
Sear the meatballs on the first side until deeply golden, then turn them and repeat on 2 other sides. Remove the meatballs onto the prepared baking tray and finish baking in the oven until the internal temperature reaches 165F, about 6-8 minutes.
Remove the meatballs from the oven and serve with the sauce(s).