Greek Chicken Meatballs

These herb-packed Greek chicken meatballs turn basic ingredients into a Mediterranean meal that works perfectly for weekday suppers. The mix of succulent chicken meatballs, pearl couscous, and crisp cucumber salad makes a well-rounded dish that's filling yet doesn't weigh you down.

I whipped these meatballs up when I got bored with our standard pasta dishes, and now they're a regular feature at our table. My kids especially go crazy for how the feta gets slightly melty inside each meatball, creating tiny bursts of tangy flavor.

Ingredients

• Chicken mince: gives you a more delicate option than beef or pork but stays moist and tasty
• Feta cheese: brings tang and richness that makes these meatballs stand out from regular ones
• Zucchini: when shredded into the mix adds wetness and slips in some extra veggies
• Fresh herbs: mixing dill, mint, and parsley creates that classic Greek taste you'll love
• Giant couscous: sometimes called pearl couscous, has a nice bite that works great with the meatballs
• Lemon zest and juice: adds zip to the whole dish and pulls all parts together

Step-by-Step Instructions

Mixing the meatballs:

Throw all your meatball stuff in a big bowl and mix with your hands until everything comes together. Don't overdo it or they'll get tough. Stop when it's all mixed but still loose. The mix should feel a bit wet but stick together when you roll it.

Forming perfect meatballs:

Shape the mix into 12 golf-ball sized chunks. Dampen your hands to keep the meat from sticking. Brush or spray a little olive oil on them to help them get that nice brown color.

Cooking options:

For air fryer fans, heat it to 205°C and put the meatballs in with space around each one. They'll get amazingly brown in about 11 minutes near the hot coils. If you'd rather use your oven, stick the tray near the top at 220°C so they can get a golden outside while staying juicy inside for around 12 to 15 minutes.

Preparing the couscous:

Brown the giant couscous in a hot pan with some olive oil until it looks slightly golden. This step adds nutty flavor you can't get from just boiling it. Pour in water and salt, then cook until it's still got a nice chew to it. Finish it off with olive oil, dill and a good squeeze of fresh lemon.

Assembling the cucumber salad:

Cut your cucumber and red onion super thin so they feel light compared to the heartier meatballs. The rest of your lemon juice will make the veggies pop and tone down the sharp onion taste.

Plating the meal:

Start with couscous at the bottom, add meatballs on top, and put cucumber salad on the side. A last splash of good olive oil ties everything together with its rich flavor.

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The shredded zucchini is my hidden trick in these meatballs. I found this out by chance when trying to use up summer garden leftovers, and now I can't make them any other way. The veggie basically vanishes in the mix but keeps everything super soft.

Make Ahead Options

You can freeze these meatballs easily before or after cooking. For raw ones, set them on a paper-lined tray until hard, then toss in a freezer bag. Cook them straight from frozen just add 3 to 5 extra minutes. Cooked meatballs stay good in the fridge up to 3 days and warm up nicely in the microwave or in a covered pan with a splash of water to keep them juicy.

Perfect Pairing Suggestions

Though this comes as a full meal, these meatballs work in lots of ways. Try them stuffed in warm pita with tzatziki for something you can eat with your hands, or put them on lemon rice instead of couscous. If you're watching carbs, they taste amazing on top of a Greek salad with extra feta and kalamata olives.

Troubleshooting Tips

If your mix feels too soggy, just add more breadcrumbs one spoon at a time. Or if it seems too dry and falls apart, a spoon of Greek yogurt will bind it better. Your finished meatballs should hold their shape but still come out tender once cooked.

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Frequently Asked Questions

→ Can I prepare these meatballs early?

Absolutely! You can make the meatballs beforehand. Keep them raw in the fridge or cook them and store for up to three days. Just warm them up when you're ready.

→ What’s a good replacement for giant couscous?

Don’t have giant couscous? No problem—regular couscous, quinoa, or even orzo pasta will work just fine as a substitute.

→ Do I need an air fryer to cook the meatballs?

No, you don’t need an air fryer. Baking them in the oven or frying them in a pan works too and gives similar golden, tasty results.

→ What’s the best way to store leftovers?

Keep leftover meatballs, salad, and couscous in separate containers with tight lids in the fridge for up to three days. Reheat the meatballs and couscous before eating.

→ Can I freeze them?

Yes! You can freeze either cooked or uncooked meatballs in a freezer-safe container for up to three months. Thaw them when you're ready to cook or reheat.