Herby Greek Chicken Meatballs

This herby Greek chicken meatballs recipe transforms simple ingredients into a Mediterranean feast that's perfect for weeknight dinners. The combination of juicy chicken meatballs, pearl couscous, and fresh cucumber salad creates a balanced meal that feels both satisfying and light.

I first made these meatballs when I needed a break from our usual pasta routine, and they've since become a staple in our home. My family particularly loves how the feta cheese melts slightly inside the meatballs, creating little pockets of savory goodness.

Ingredients

• Chicken mince: provides a lighter alternative to beef or pork while staying juicy and flavorful
• Feta cheese: adds saltiness and creaminess that elevates the meatballs beyond ordinary
• Zucchini: grated into the mixture adds moisture and sneaks in extra vegetables
• Fresh herbs: the combination of dill, mint, and parsley creates the signature Greek flavor profile
• Giant couscous: also called pearl couscous, offers a satisfying chew that pairs perfectly with the meatballs
• Lemon zest and juice: brightens the entire dish and ties all components together

Step-by-Step Instructions

Mixing the meatballs:

Combine all meatball ingredients in a large bowl, using your hands to gently mix until just incorporated. Overmixing can make the meatballs tough, so stop once everything is evenly distributed. The mixture should feel slightly wet but hold together when rolled.

Forming perfect meatballs:

Roll the mixture into 12 even golf ball sized portions. Wet your hands slightly to prevent sticking. Apply a light coating of olive oil either by brushing or using an oil spritzer to help them brown beautifully.

Cooking options:

For air fryer cooking, preheat to 205°C and arrange meatballs with space between them. The high heat near the element creates a wonderful caramelization in just 11 minutes. For oven baking, position the tray in the top third of your oven at 220°C, allowing them to develop a golden crust while staying juicy inside over 12 to 15 minutes.

Preparing the couscous:

Toast the giant couscous in a hot pan with olive oil until you see a light golden color developing. This extra step adds nutty flavor notes that regular boiling misses. Add water and salt, then simmer until the couscous retains a pleasant chewy texture. Finish with olive oil, dill and freshly squeezed lemon juice.

Assembling the cucumber salad:

Slice cucumber and red onion as thin as possible for a delicate texture that contrasts with the heartier meatballs. The remaining lemon juice brightens the vegetables and helps to slightly pickle the red onion, reducing its sharpness.

Plating the meal:

Layer components with the couscous as a base, meatballs nestled on top, and cucumber salad alongside. A final drizzle of good olive oil brings everything together with a rich, fruity finish.

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The grated zucchini is my secret weapon in these meatballs. I discovered this trick by accident when trying to use up extra summer garden produce, and now I can't imagine making them any other way. The vegetable practically disappears into the mixture but keeps the meatballs incredibly tender.

Make Ahead Options

These meatballs freeze beautifully both before and after cooking. To freeze raw meatballs, place them on a parchment lined tray until solid, then transfer to a freezer bag. They can go straight from freezer to oven or air fryer just add 3 to 5 minutes to the cooking time. Cooked meatballs can be refrigerated for up to 3 days and reheated gently in the microwave or a covered pan with a splash of water to maintain moisture.

Perfect Pairing Suggestions

While the recipe includes a complete meal, these meatballs are wonderfully versatile. Try them with warm pita bread and tzatziki for a handheld option, or serve over a bed of lemon rice instead of couscous. For a lower carb alternative, these meatballs shine atop a Greek salad with extra feta and kalamata olives.

Troubleshooting Tips

If your meatball mixture seems too wet, add additional breadcrumbs one tablespoon at a time. Conversely, if the mixture seems too dry and crumbly, a tablespoon of Greek yogurt will help bind everything together. The finished meatballs should be firm enough to hold their shape but still tender when cooked.

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Frequently Asked Questions

→ Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance. Store them uncooked in the fridge or cook and refrigerate for up to 3 days. Reheat before serving.

→ What can I substitute for giant couscous?

If you don't have giant couscous, you can use quinoa, regular couscous, or orzo pasta as an alternative side dish.

→ Can I cook the meatballs without an air fryer?

Absolutely. You can bake the meatballs in the oven or pan-fry them on the stovetop for similar results.

→ How do I store leftovers?

Store leftover meatballs, couscous, and salad in separate airtight containers in the fridge for up to 3 days. Reheat meatballs and couscous before serving.

→ Can I freeze the meatballs?

Yes, you can freeze the uncooked or cooked meatballs. Store them in a freezer-safe container for up to 3 months. Thaw before cooking or reheating.