Name: Spiced Chicken Meatball Bowls with Whipped Feta & Tzatziki Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon ground allspice; 1 teaspoon garlic powder; ¼ teaspoon ground cloves; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; ½ teaspoon chili powder; ½ teaspoon dried oregano; 1 tablespoon of the spice mix; ¼ cup chopped parsley; 2 tablespoons ketchup; 2 tablespoons milk; ½ to ¾ cup Panko breadcrumbs; 1 egg; 1 egg yolk; 1 lb ground chicken breast; Olive oil, for baking; 1 (8-oz) block cream cheese, softened; 8 oz feta cheese; 1 garlic clove, minced; 1 teaspoon of the spice mix; 1 tablespoon olive oil; ⅓ cup pickled red onions; 1 cup cucumber slices; 1 cup halved cherry tomatoes; Parsley, chopped (for garnish and mixing); Tzatziki; Lemon wedges

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Introduction

These spiced chicken meatball bowls are a delightful mix of warm spices, tangy whipped feta, and refreshing tzatziki. Perfect for an easy weeknight dinner or a flavorful meal prep option, they combine vibrant flavors and simple ingredients in one bowl.

A white plate on a white marbled surface holds a colorful Mediterranean dish with six golden brown meatballs arranged in the bottom right, topped with small crumbles of white cheese and scattered red cherry tomato halves. To the top right is a fresh salad made of sliced green cucumber, halved cherry tomatoes, and thin pink pickled onions. To the left side, there are two dollops of creamy dips; one is white with visible green herb specks and the other is beige with a smoother texture and a sprinkling of black pepper. Two thin lemon wedges rest on the bottom left edge, and fresh green herb leaves are scattered throughout the plate. A silver fork is placed on the right edge of the plate. Nearby, a bowl of similar salad and lemon wedges can be seen, with a beige cloth napkin to the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon ground allspice
1 teaspoon garlic powder
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon chili powder
½ teaspoon dried oregano
1 tablespoon of the spice mix
¼ cup chopped parsley
2 tablespoons ketchup
2 tablespoons milk
½ cup Panko breadcrumbs (up to ¾ cup if needed)
1 egg
1 egg yolk
1 lb ground chicken breast
Olive oil, for baking
1 (8-oz) block cream cheese, softened
8 oz feta cheese
1 garlic clove, minced
1 teaspoon of the spice mix
1 tablespoon olive oil
⅓ cup pickled red onions
1 cup cucumber slices
1 cup halved cherry tomatoes
Parsley for garnish
Tzatziki
Lemon wedges
Additional feta cheese for garnish

Instructions

Step 1: In a small bowl, whisk together all the seasonings (kosher salt, black pepper, smoked paprika, ground allspice, garlic powder, ground cloves, cinnamon, cardamom, chili powder, and dried oregano) until well combined. Store in an airtight container; this will yield about ¼ cup of spice mix.
Step 2: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 3: In a large bowl, combine 1 tablespoon of the spice mix, chopped parsley, milk, ketchup, and panko breadcrumbs. Taste the mixture and add more spice mix or a pinch of salt to adjust seasoning, keeping in mind it should be slightly overseasoned before adding the chicken.
Step 4: Stir in the egg and egg yolk, then fold in the ground chicken gently until everything is combined but not overmixed. If the mixture feels too wet, add up to ¼ cup more breadcrumbs until it holds its shape without crumbling.
Step 5: Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
Step 6: Drizzle the meatballs lightly with olive oil to help them crisp up during baking.
Step 7: Bake for 18-20 minutes, or until the meatballs are golden brown on the bottom and cooked through.
Step 8: While the meatballs bake, prepare the whipped feta by pulsing the feta cheese in a food processor until finely broken up.
Step 9: Add softened cream cheese, minced garlic, and 1 teaspoon of the spice mix to the feta. Blend until completely smooth and fluffy, stopping to scrape down the sides as needed.
Step 10: With the processor running, stream in olive oil and pulse to incorporate for a creamy finish. Chill or keep at room temperature before serving.
Step 11: In a bowl, toss the pickled red onions, cucumber slices, halved cherry tomatoes, a squeeze of lemon juice, chopped parsley, and a pinch of salt and pepper to taste.
Step 12: To assemble, spread about ⅓ cup of whipped feta on the base of each serving bowl or plate.
Step 13: Top the whipped feta with the warm meatballs, the fresh vegetable mixture, and garnish with additional parsley.
Step 14: Serve with tzatziki, lemon wedges for squeezing, and extra crumbled feta cheese on top.

Tips & Variations

Feel free to swap ground chicken for ground turkey or beef depending on preference.
For extra moisture, add a splash of yogurt to the meatball mixture instead of milk.
If you like a spicier kick, increase the chili powder or add a pinch of cayenne pepper to the spice mix.
Use homemade or store-bought tzatziki for convenience and added flavor.
These meatballs also pair well with couscous, rice, or a simple green salad.

Storage

Store leftover meatballs and whipped feta in separate airtight containers in the refrigerator for up to 3 days. Reheat the meatballs gently in the oven or microwave until warmed through. Bring the whipped feta to room temperature before serving again for the best texture.

How to Serve

The white plate holds six golden-brown falafel balls with a crispy texture, scattered with bits of white feta cheese and small red cherry tomato pieces. To the right, there's a fresh salad of bright green cucumber slices, halved cherry tomatoes, and pink pickled onions, all mixed and topped with crumbled feta. Below this is a creamy, light beige hummus spread with a swirl pattern, decorated with two round, toasted pita chips resting on top. On the left, a dollop of thick white tzatziki sauce is sprinkled with black pepper, and two thin lemon slices add a pop of bright yellow at the plate's edge. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture and form them up to a day ahead. Store them covered in the fridge and bake fresh when ready to serve.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.