Greek Chicken Keftedes with Maroulosalata Salad
By Katherine OwenFebruary 19, 2025
This version of Greek Chicken Keftedes features juicy, herb-infused meatballs made with firm tofu as a binder, creating a fluffy and tender texture without the need for breadcrumbs. Paired with Maroulosalata, a crisp and refreshing Greek lettuce salad, this dish is a perfect balance of flavors and textures.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
- 1 lb ground chicken (preferably a mix of breast and thigh)
- ½ cup firm tofu, crumbled and mashed
- 1 egg
- ½ small red onion, finely grated
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- Zest of 1 lemon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for searing)
- For the Maroulosalata Salad
- 1 head romaine lettuce, finely shredded
- 2 scallions, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Prepare the Chicken Keftedes
- In a small bowl, crumble the firm tofu and mash it well until it has a slightly creamy but still textured consistency.
- In a large mixing bowl, combine the ground chicken, mashed tofu, egg, grated onion, garlic, parsley, mint, oregano, onion powder, cumin, cinnamon, lemon zest, salt, and black pepper. Mix gently until just combined.
- Use an ice cream scoop to portion the mixture evenly, then shape each ball into a small football shape using your hands.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear the keftedes on all sides until golden brown, about 3–4 minutes per side.
- Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 7–10 minutes, or until the internal temperature reaches 165°F.
2. Make the Maroulosalata
- In a large bowl, combine the shredded romaine, scallions, dill, mint, and crumbled feta.
- In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
- Pour the dressing over the salad and toss well to combine.
3. Serve
- Arrange the fluffy chicken keftedes on a serving platter alongside the Maroulosalata.
- Optionally, serve with warm pita bread, tzatziki, or lemon wedges for extra brightness.
Chef’s Notes
- Firm Tofu as a Binder – The tofu acts as a lightening agent, making the keftedes extra fluffy and tender.
- Egg Instead of Milk – Helps bind the meatballs while keeping them moist.
- No Breadcrumbs Needed – The tofu helps hold everything together while keeping the texture light.
- Consistent Sizing – Using an ice cream scoop ensures uniform portions and even cooking.
- Extra Flavor – Add a pinch of sumac or more cinnamon for additional depth.
- Make Ahead – The keftedes mixture can be prepared a few hours in advance and stored in the fridge for better flavor development.
