30 Min Sheet Pan Greek Chicken Meatballs
Watch it in action!
Follow for more content
Sheet Pan Greek Chicken Meatballs
Yield: 18-20 Meatballs
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Juicy, flavorful meatballs made on a sheet tray making this an easy weeknight dinner that can comes together in under 30 minutes.
Ingredients
Greek Chicken Meatballs
- 1lb ground chicken breast
- 1/4 cup feta crumbles
- 1/4 cup chopped red onion
- 2 cloves garlic, finely minced
- 1/4 cup parsley, chopped
- 1 egg, beaten
- 1 tb heavy whipping cream
- Juice of 1/2 a small lemon
- 1 tsp oregano, parlsey, salt, pepper
- 1/2 tsp thyme
Veggies
- 1 cup cherry tomatoes
- 1 bell pepper, cut into small squares
- 1 cup diced baby potatoes
- 1-2 tb extra virgin olive oil
- Good pinch of salt
- 1 tsp parsley flakes
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Preheat oven to 400F
- To a bowl, add all of the greek chicken meatball ingredients above. Mix it well to incorporate all the ingredients. You can go in with your hands if you prefer.
- Using a cookie scoop or hands, form meatballs and place them on a baking tray sprayed with some olive or avocado oil. You’ll get about 18-20 meatballs.
- To a separate bowl, add cherry tomatoes, bell pepper, diced potatoes, oil, and seasoning. Toss it well. Zucchini would be really good here too!
- Transfer the veggies on the sheet tray in its own area.
- Bake for 20-25 minutes or until internal temp of the meatballs reaches 165F.
- Once crispy and cooked through, toss everything together, garnish with chopped dill and serve.
