Description
Tender lemon-herb chicken meatballs (kotopoulo pirotefte) bursting with Mediterranean flavors. These go-to meatballs balance citrus freshness, aromatic oregano, and warm cumin for a healthful, protein-rich dish. Perfect with tzatziki, crusty bread, or as a versatile base for salads and bowls.
Ingredients
2 pounds ground chicken
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup red onion, finely diced
4 cloves garlic, finely minced
1/2 cup breadcrumbs (optional but recommended for binding)
1 tablespoon lemon zest
Instructions
In a large bowl, combine ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, breadcrumbs, and lemon zest. Mix thoroughly until well combined.
Form the mixture into 1-inch meatballs using wet hands to prevent sticking.
Heat a tablespoon of olive oil in a skillet. Cook meatballs in batches, turning carefully, until golden brown and fully cooked (155°F internal temperature, 12–15 minutes).
Alternatively, bake at 180°C (350°F) for 25 minutes, turning halfway, until internal temperature is safe.
Serve warm with tzatziki, lemon wedges, or on a bed of Greek salad.
Notes
For face-dill flavor, replace mint with parsley if preferred
If mixture lacks binding, add 1/4 cup flour in place of breadcrumbs
Adjust salt if using jarred tzatziki or prepared lemon zest
Freezes well: Store cooked meatballs in airtight containers for 3 months; reheat gently before serving