Dinners

Feta Chicken Meatballs with Greek-Style Chopped Salad

PREP TIME: 20 minutes | COOK TIME: 5 minutes

Feta Chicken Meatballs with Greek-Style Chopped Salad

This 30 minute recipe is the perfect healthy dinner for spring or summer. Protein-packed chicken meatballs get the Mediterranean treatment with crumbled feta and Harmony Mediterranean Blend mixed right in.

The chopped Greek salad is full of crisp cucumbers, juicy tomatoes, and more crumbled feta – all tossed in a vibrant homemade Greek vinaigrette. Serve them with rice, quinoa, or orzo, plus parsley and an extra drizzle of dressing on top. I could seriously eat this meal every week!

AUTHOR: broccyourbody

Feta Chicken Meatballs with Greek-Style Chopped Salad

PREP TIME: 20 minutes

COOK TIME: 5 minutes

SERVES: 4

TIME: 30 minutes

SAVE RECIPE PRINT RECIPE Email RECIPE

Ingredients

For the chopped greek salad:

1 small clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon Harmony Mediterranean Blend (or Italian seasoning)
Pinch of kosher salt
Freshly ground black pepper
Juice from 1/2 lemon
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/2 large English cucumber, chopped into bite-size chunks
1 1/2 cups cherry or grape tomatoes, halved
1/2 cup cubed or crumbled feta cheese

For the meatballs:

1 lb ground chicken, I use 93% lean
1 egg
1/2 cup panko bread crumbs
3/4 cup crumbled feta cheese, divided
2 cloves garlic, minced
1 tablespoon Harmony Mediterranean Blend
1/2 teaspoon kosher salt
1-2 tablespoons olive oil, plus more to coat your hands

For serving:

Cooked rice, quinoa, or orzo
Fresh chopped parsley

Instructions

Make the salad: In a medium size bowl, whisk together the garlic, dijon mustard, Harmony Mediterranean Blend, salt, pepper, lemon juice, red wine vinegar, and olive oil until well combined. Add the cucumber, tomatoes, and feta and toss with the dressing. Set aside.
To a large mixing bowl, add the ground chicken, egg, panko bread crumbs, feta cheese, garlic, Harmony Mediterranean Blend, salt and pepper.
Use your hands to mix thoroughly, then form the mixture into golf ball sized meatballs (about 2 tablespoons). I use my hands and coat them in olive oil to prevent sticking.
Heat enough olive oil to fully coat the bottom of a large, deep skillet with a lid over medium heat.
Add the meatballs to the pan and cook for 3-4 minutes, then flip and cover the pan with its lid. Cook for another 2-3 minutes or until just cooked through.
Serve meatballs in shallow bowls with rice and the chopped salad on the side. Drizzle extra salad dressing on top and finish with chopped parsley. Enjoy!

5 based on 4 reviews

Rate & Review Cancel reply

WHAT DID YOU THINK OF THIS RECIPE?

Melody says:

02.02.2026

This was so good!! My husband literally looked at me and said please don’t forget about this recipe because I want it again soon! Ha, think we found another winner!

Mary Morgan Casillas says:

06.08.2025

This recipe is the first thing I made after a hiatus from the kitchen after my wedding. Adding to the regular rotation because it is easy & delicious!!!!

Catherine Terry says:

30.06.2025

So yummy!! I cooked the meatballs in the oven (I struggle with meatballs in a pan) and did 400 for 25 mins. Will be adding into our weeknight meal rotation!

S says:

11.05.2025

Everyone loved this!! Super simple, will definitely add it to my regular rotation

Paige Devine says:

02.05.2025

This dish was amazing! So quick and easy to make with simple ingredients. This one will definitely be added to the rotation in my house!

Lindsay says:

03.04.2025

I made this for dinner tonight and it was amazing! It was so easy to make too! I highly recommend!

Still Hungry?

I’M LOOKING FOR:

PREV

Feta Chicken Meatballs with Greek-Style Chopped Salad

PREP TIME: 20 minutes | COOK TIME: 5 minutes

NEXT