Greek Herb Chicken Balls

These juicy Greek chicken meatballs turn basic ingredients into a Mediterranean dinner that's great for weeknights. The mix of tender chicken meatballs, pearl couscous, and crisp cucumber salad makes a filling yet light meal that hits all the right spots.

I whipped these meatballs up when I got tired of our regular pasta nights, and now we can't get enough of them. My kids go crazy for the way the feta melts inside each bite, making little treasure pockets of tangy flavor.

Ingredients

• Chicken mince: gives you a lighter meal than beef or pork but still stays moist and tasty
• Feta cheese: brings tang and creaminess that makes these meatballs stand out
• Zucchini: when grated in, it keeps everything juicy and sneaks veggies onto your plate
• Fresh herbs: the mix of mint, dill, and parsley brings that authentic Greek taste
• Giant couscous: sometimes called pearl couscous, it has the perfect chewy bite next to the soft meatballs
• Lemon zest and juice: wakes up all the flavors and pulls everything together

Step-by-Step Instructions

Mixing the meatballs:

Throw all your meatball stuff in a big bowl and use your hands to mix it up gently. Don't go overboard or they'll get tough. Stop when everything looks evenly mixed. The mix should feel a bit wet but stick together when you roll it.

Forming perfect meatballs:

Shape the mix into 12 balls about the size of golf balls. Get your hands a bit wet to stop sticking. Brush or spray a little olive oil on them to help them brown up nicely.

Cooking options:

For air fryer fans, heat it to 205°C and put the meatballs in with space between them. They'll get a yummy brown crust in around 11 minutes. If you're using the oven, put them in the top third at 220°C for 12 to 15 minutes until they're golden outside and juicy inside.

Preparing the couscous:

First, brown the giant couscous in a hot pan with some olive oil until it looks lightly golden. This extra step makes it taste nutty and amazing. Add water and salt, then cook until it's still got some chew to it. Finish with a splash of olive oil, fresh dill and a squeeze of lemon.

Assembling the cucumber salad:

Cut your cucumber and red onion super thin so they feel light against the heartier meatballs. The last bit of lemon juice makes the veggies pop and takes away some of the onion's bite.

Plating the meal:

Start with couscous on the bottom, set meatballs on top, and add cucumber salad on the side. A final drizzle of good olive oil ties it all together with a rich finish.

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Grated zucchini is my hidden trick in these meatballs. I found this out by chance when trying to use up summer garden stuff, and now I can't make them any other way. You can't even see the zucchini in the final product, but it keeps everything incredibly moist.

Make Ahead Options

You can freeze these meatballs raw or cooked. For raw ones, set them on parchment paper until they're hard, then pop them in a freezer bag. Cook them straight from frozen by adding 3 to 5 minutes to your cooking time. Already cooked? They'll last in the fridge up to 3 days. Just warm them in the microwave or in a covered pan with a tiny bit of water to keep them juicy.

Perfect Pairing Suggestions

Though this recipe comes with sides built in, these meatballs work in tons of ways. Stuff them in warm pita with tzatziki for a handheld meal, or swap the couscous for lemony rice. Watching carbs? These meatballs are fantastic on top of a Greek salad with extra feta and some kalamata olives.

Troubleshooting Tips

If your mixture feels too wet, just add more breadcrumbs a spoonful at a time. Too dry and crumbly? A spoonful of Greek yogurt will fix it right up. Your finished meatballs should hold their shape but still come out tender after cooking.

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Frequently Asked Questions

→ Can I prep the chicken balls in advance?

Sure, you can make them early. Keep them uncooked in the fridge, or cook and store for up to 3 days. Just warm them before eating.

→ What can I use instead of couscous?

No couscous? Swap it with quinoa, orzo, or regular couscous. All work great as sides!

→ Can these be made without an air fryer?

Definitely. You can bake them or pan-fry on the stove for golden, delicious results.

→ How should I store leftovers?

Put meatballs, couscous, and salad in separate containers in the fridge. They keep fresh for up to 3 days. Heat the meatballs and couscous before eating.

→ Is freezing the meatballs an option?

Yes, you can freeze them raw or cooked. Use a freezer-safe container, and they’ll last 3 months. Thaw before reheating or cooking.