Chicken Meatballs with Avocado and Feta Salad

As I have mentioned before, I am on a huge Mediterranean food kick. Give me some kabobs, hummus, rice and a Greek salad and I am a happy girl. And now I can add this new recipe to the list of joy inducing meals I love: Chicken Meatballs with Avocado and Feta Salad!
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Chicken Meatballs with Avocado and Feta Salad in two bowls on marble surface, surrounded by herbs

 

Chicken Meatballs with Avocado and Feta Salad:

This meal is a “bowl dinner” (you could even call it a rice bowl)  and it has all the good stuff: flavorful, herb-y chicken meatballs, crisp, fresh veggies and a gorgeous avocado and feta salad, all served on a simple bed of white rice. 

Two bowls of Chicken Meatballs with Avocado and Feta Salad garnished with mint and chives on white counter

 

The Chicken Meatballs: 

These Greek meatballs are super easy to make. Simply combine ground chicken with tons of fresh and dried herbs and spices, form into meatballs and cook in a skillet in about nine minutes.

The Avocado and Feta Salad: 

One of my favorite things about Mediterranean food, besides everything, is how simple, fresh and healthy it is. This salad is no exception: avocado, feta, lemon juice, fresh herbs and sea salt come together in the most perfect way!

Chicken Meatballs with Avocado and Feta Salad in a gray and white bowl surrounded by herbs

In the Mood to Batch Cook? Yes, You Can Freeze to Make Later!

If you’re in a batch cooking mood, it really makes sense for this recipe. Because you have to buy all the herbs and may not use them later, I highly recommend you double or triple the meatball recipe, placing the meat mixture into a sealed containers and freezing for later use. Simply thaw, form into balls and cook whenever you want a low prep meal!

Put it All Together and It’s Perfection

Check out this beautiful bowl. Filling, easy on the budget, and delicious. 

Chicken Meatballs with Avocado and Feta Salad rice bowls garnished with herbs on white counter with white dish towel in background

Love Greek Rice Bowls? 

Try my Greek Beef Meatball and Tzatziki Rice Bowls!

Greek Meatballs and Tzatziki Rice Bowls garnished with lemon wedges and mint

What you need:  I use a microplane to zest my citrus and grate garlic. As always you need a good knife.

This chicken meatball and feta salad can be served alone (keeping it low carb) or served over rice with additional veggies. See batch cooking instructions in blog post if oyu’d like to make the most of this recipe!

For the Meatballs:

  • 3
    tablespoons
    fresh dill (divided), chopped
  • 2
    tablespoons
    fresh mint, chopped finely
  • 2
    tablespoons
    red onion, finely chopped
  • 2
    cloves
    garlic, peeled and finely minced (or grated with microplane)
  • 1/2
    teaspoon
    lemon zest
  • 1
    pound
    ground chicken
  • 1
    teaspoon
    sea salt and 1/2 teaspoon freshly ground black pepper, to taste
  • 1/4
    teaspoon
    dried cumin
  • 1/4
    teaspoon
    dried oregano
  • 1/4
    teaspoon
    red pepper flakes
  • 1-2
    tablespoons
    extra virgin olive oil (for cooking)

For The Salad:

  • 1
    large, ripe avocado
  • 1/3
    cup
    crumbled feta cheese
  • 1/2
    a lemon, juiced
  • 1
    tablespoon
    chives, chopped
  • sea salt and black pepper to taste

Additional ingredients if desired:

  • serve over rice, add sliced Persian cucumber and cherry tomatoes

If you are serving over rice, start cooking rice to package instructions now.

For Meatballs:

  1. Chop fresh dill, mint, chives and onion, and garlic, set aside. Zest lemon, set aside.

  2. Place ground chicken in a bowl, add 2 Tablespoons dill (saving the rest for avocado salad), add mint, chives, red onion, lemon zest, sea salt, pepper, cumin, oregano, red pepper flakes, and garlic. Use hands to mix really well. When all ingredients are well incorporated, using wet hands form mxture into 1 1/2′ inch meatballs (you should get 15-16 meatballs) Set meatballs on a plate.

  3. Heat a large skillet on the cooktop on medium heat. Allow pan a couple of minutes to get really hot, add olive oil, generously covering the bottom of the pan. When oil is hot, add meatballs to pan with a little space between each. Cook three minutes a side, turning when meat is golden. Chicken meatballs can dry out so be sure not to overcook. They usually takes 8-10 minutes to cook through.

  4. While meatballs cook, make avocado and feta salad.

  5. Juice lemon. Place avocado, feta, lemon juice, remaining dill and chives in a bowl. Stir. Sprinkle with sea salt and pepper.

  6. If using, slice Persian cucumber and tomatoes.

Plating:

  1. If serving alone, place meatballs and avocado salad on a plate. If making a rice bowl, add rice to bowl, add meatballs and salad, garnish with tomatoes and cucumber.

 

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