Prepare to embark on a culinary journey that will transform your dinner table into a Greek paradise! These Lemon Feta Chickpea Meatballs are not just another recipe—they're a flavor explosion waiting to happen. Imagine biting into a perfectly crisp, golden-brown meatball that bursts with tangy feta, bright lemon, and aromatic herbs. Whether you're a vegetarian looking for a protein-packed alternative or a food lover craving something extraordinary, these meatballs will have you falling head over heels in love with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1/2 cup feta cheese, crumbled
- 1 egg
- 1/2 cup breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Drain the chickpeas completely and pat them dry with paper towels to remove excess moisture. This will help the meatballs bind together better.
- In a food processor, pulse the chickpeas until they are coarsely chopped but not completely smooth. You want some texture remaining.
- Transfer the chopped chickpeas to a large mixing bowl and add crumbled feta cheese, breadcrumbs, egg, lemon juice, dried oregano, salt, and black pepper.
- Mix all ingredients thoroughly using a fork or clean hands until the mixture is well combined and holds together when pressed.
- Cover the bowl and refrigerate the mixture for 10-15 minutes to help the meatballs firm up and make them easier to shape.
- Using damp hands, gently form the mixture into small, uniform meatballs about 1-inch in diameter. Place them on a clean plate.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the meatballs on the prepared baking sheet, leaving some space between each one to ensure even cooking.
- Bake in the preheated oven for 18-20 minutes, turning them halfway through to ensure they brown evenly on all sides.
- Remove from the oven when the meatballs are golden brown and crisp on the outside, and let them rest for 2-3 minutes before serving.
- Serve hot, optionally garnished with additional fresh lemon zest, chopped parsley, or a dollop of tzatziki sauce.
Tips
- Moisture Management: Thoroughly drain and pat dry your chickpeas to prevent soggy meatballs. The dryer the chickpeas, the better they'll bind.
- Texture is Key: When pulsing chickpeas, aim for a coarse chop, not a smooth puree. This ensures a more interesting mouthfeel and helps the meatballs hold their shape.
- Chilling Magic: Don't skip the refrigeration step! Letting the mixture rest for 10-15 minutes helps the ingredients meld and makes shaping easier.
- Uniform Size Matters: Use damp hands and a consistent rolling technique to create evenly sized meatballs. This ensures uniform cooking.
- Baking Tip: Leave space between meatballs on the baking sheet to allow hot air circulation, which helps achieve that perfect crispy exterior.
- Serving Suggestions: Elevate your dish with garnishes like fresh parsley, extra lemon zest, or a cool tzatziki sauce for an authentic Mediterranean touch.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 26g
Protein: 14g
Fat: 9g
Saturated Fat: g
Cholesterol: 40mg
