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Greek Chicken Meatballs with Hummus and Israeli Salad |

Greek Chicken Meatballs

  • Author: Chris Cockren
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 1 (1.25 to 1.5 pound) package ground chicken
  • 1 egg
  • 2/3 cups panko breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 1/2 red onion, grated or minced
  • 4 cloves garlic, minced
  • 1/2 lemon, zested
  • 1/4 cup finely chopped fresh mint or parsley OR 1 tablespoon dried parsley or mint
  • 3/4 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Kosher salt

Hummus and Israeli Salad

  • 1 large family-sized container (around 16 ounces) hummus
  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt


  • Preheat oven to 400°F.  Combine all ingredients gently in a medium mixing bowl.  Using an ice cream scoop, scoop meatballs into a ball shape and place onto a parchment lined cookie sheet.  Cook using one of the methods below and then serve meatballs on top of hummus and Israeli salad sprinkle with freshly chopped parsley:
  • Pan Fry + Bake – Heat 2 tablespoons of olive oil in a skillet over medium high heat.  Pan fry              meatballs until golden brown, about 1-2 minutes per side.  Transfer back to the parchment lined cookie sheet.  Finish cooking meatballs in the oven until they reach an internal temperature of 165°F using a meat thermometer, about 10 minutes.
  • Bake – place meatballs in the oven and bake until they reach an internal temperature of 165°F using a meat thermometer, about 20 minutes.  

Hummus and Israeli Salad

  1. Combine cucumber, tomato, olive oil, lemon juice, and parsley in a small mixing bowl.  Season with Kosher salt.  Let sit at room temperature for flavors to meld for at least 10 minutes, then serve atop hummus.