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Herby Chicken Meatball Bowls with Whipped Feta

grown up food. kids ate it.

BAILEY SISSOM

April 12, 2026

Sometimes I fantasize about making dinner with no plan. Joe and I at the farmers market on a slow Saturday morning, coffee in hand, grabbing whatever looks interesting. Vegetables I have never cooked before. Fresh herbs I don't entirely know what to do with. A sauce that took real time and attention.

This is not that dinner.

I could make that dinner. The problem is that I have 3 boys who are unmoved by interesting vegetables and deeply suspicious of fresh herbs.

This Mediterranean chicken meatball bowl is the closest I have come to both the dinner I want and the dinner they will eat. It is genuinely grown up food. Herby meatballs with lemon and dill, a cucumber salad that bites back a little, whipped feta that’s salty, creamy, and very garlicky.

I piled my bowl high with hummus, tomatoes, olives, too much whipped feta. Joe did the same.

Cruz (7) had meatballs, naan, plain cucumber, and a cheese stick he retrieved from the refrigerator on his own. I counted it as a win. He ate dinner. Nobody cried.

I am not going to pretend this one is as simple as what I usually send.
More components. More steps. Absolutely worth it.

If you need to cut corners, do it. I would rather you make an easier version than skip it entirely.

The cucumber salad. Don't skip it. It is what makes this bowl.

The meatballs can be swapped for store-bought, no problem.

The whipped feta is the thing people notice. It's smooth, punchy, and a little too easy to keep scoping. Four ingredients come together fast. I usually serve it on crostini with tomatoes, but it belongs here too.

For the whipped feta, a food processor is ideal, but a high speed blender works. No equipment? Buy some tzatziki and move on.

More easy + healthy bowl dinners from the archive.

• ​Chicken Burrito Bowls with Cilantro Lime Dressing. weeknight easy, better than takeout
  ​
• ​Big Thai Chicken Salad. bold flavors, done in 30 minutes

Serves: 4

Time: 40 minutes

Ingredients

Meatballs

• 1 pounds ground chicken
• 1 large egg
• ½ cup panko breadcrumbs
• ⅓ cup crumbled feta
• 2½ tablespoons grated onion
• 2garlic cloves, minced
• 1 teaspoondried oregano
• 1 teaspoon dried dill
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Cucumber Salad

• 2 English cucumbers, sliced
• 1 garlic clove, minced
• 1 tablespoon shallot, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons + 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Whipped Feta

• 6 ounces feta (block preferred over pre-crumbled, but either works)
• 2 ounces cream cheese, at room temperature
• ⅓ cup olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving

• Warm naan (mini or full sized, torn)
• Optional: hummus, tomatoes, kalamata olives, chickpeas

Instructions

Make the meatballs: Preheat oven to 400°F. Add ground chicken (1 pound), egg (1 large), panko breadcrumbs (½ cup), crumbled feta (⅓ cup), grated onion (2½ tablespoons), garlic (2 cloves, minced), dried oregano (1 teaspoon), dried dill (1 teaspoon), lemon zest (1 teaspoon), olive oil (1 tablespoon), salt (½ teaspoon), and black pepper (½ teaspoon) to a large bowl. Mix gently until just combined. Roll into balls about 2 inches in size and place on a baking sheet. Bake for 18–22 minutes, or until cooked through.

Make the cucumber salad dressing: Combine garlic (1 clove), shallot (1 tablespoon), and red wine vinegar (1 tablespoon). Let sit 5 minutes. Slowly whisk in olive oil (2 tablespoons + 2 teaspoons). Season with salt (½ teaspoon) and black pepper (¼ teaspoon).

Dress the cucumbers: Add cucumbers (2 English) to the dressing and stir gently to coat. Set aside for 10 minutes. Taste and adjust salt and pepper as needed before serving.

Make the whipped feta: In a food processor fitted with a steel blade, pulse feta (6 ounces) and cream cheese (2 ounces) until combined. Add olive oil (⅓ cup), lemon juice (2 tablespoons), salt (½ teaspoon), and black pepper (¼ teaspoon) and process until smooth.

Warm naan: Heat naan in a skillet or oven until soft.

Serve: Tear naan (if using full sized), add meatballs, cucumber salad, and whipped feta and any other desired toppings. Finish with a drizzle of olive oil and a squeeze of lemon.

Make it a meal prep. All three components store well separately in the refrigerator for up to 3 days, making this a great option for easy weekday lunches or dinners.

Make-Ahead: The whipped feta and cucumber salad can both be made a day in advance and stored in the refrigerator. The meatballs can be mixed and rolled ahead of time and stored uncooked in the refrigerator for up to 24 hours before baking.

Gluten-Free: Swap panko breadcrumbs for gluten-free breadcrumbs and serve with gluten-free pita or rice instead of naan.

Dairy-Free: Omit the feta from the meatballs and skip the whipped feta. The meatballs and cucumber salad are still delicious on their own.

Vegetarian: Not easily adaptable as the meatballs are the centerpiece of the dish. The whipped feta and cucumber salad components are vegetarian and can be served with falafel as an alternative protein.

Low-Carb: Serve over a bed of greens or cauliflower rice instead of naan.