Lean Mediterranean chicken meatballs by Cook Smarts are a versatile food you can serve up for lunch or dinner. They’re also an excellent way to hide veggies your family should be eating — try adding chopped kale to mix when you’re rolling out these meatballs.

Ingredients for servings


  • 0.5 cup chopped basil or parsley or dill

  • 0.5 medium red onion

  • 0.25 cup sun-dried tomatoes canned in oil drained

  • 1 pound lean ground turkey or chicken

  • 1 teaspoon oregano

  • 0.5 cup panko bread crumbs

  • 1 large egg

  • 1 tablespoon crushed garlic

  • 1 tablespoon canola oil


  • Preheat oven to 375°F.

  • To make the meatballs, mix together ground meat with herbs, diced onion, chopped sun-dried tomatoes, oregano, panko, egg, crushed garlic (or minced cloves), 0.5 teaspoon kosher salt, and pepper. Start with 1/2 cup of panko and add more if the mixture looks too wet. Roll meatballs, about 1.5″ in diameter.

  • Place a cooling rack into a baking sheet and keep that next to your meatball searing station.

  • Heat a non-stick frying pan, saute pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.

  • Add meatballs to heated oil. Sear meatballs until golden, about 2 minutes on each side. Move meatballs to the cooling rack when seared. Repeat if you had to split the meatballs into more than 1 batch.

  • Place meatballs in the oven and bake for 12 to 15 minutes, or until internal temperature reaches 165°F.

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