Chicken & Feta Baked Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 (14-16 meatballs)
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Calories
771 kcal
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Cuisine
Greek
Chicken & Feta Baked Meatballs
Description
Chicken & Feta Baked Meatballs bring together ground chicken mixed with fresh mint, garlic, and crumbled feta cheese, flavored with lemon zest and spices, shaped into meatballs and baked on a sheet pan. Alongside the meatballs, zucchini, asparagus, butter beans, and green olives roast, absorbing the tangy Greek lemon sauce drizzled over everything before baking. This preparation results in meatballs that are juicy with a subtle herby and cheesy flavor. The roasted vegetables and beans add texture and earthiness to the meal.
The dish is served over cooked bulgur wheat with additional capers and a side of creamy tzatziki, providing a refreshing contrast to the savory meatballs and vegetables. This combination balances protein, vegetables, and grains into a filling, well-rounded meal suitable for lunch or dinner.
For flexibility, the recipe notes suggest substituting bulgur with other grains such as quinoa or rice. The meatballs can be made in larger batches for meal prep purposes, providing a convenient ready-to-eat protein that pairs well with various sides.
Ingredients
For the Greek lemon sauce
- juice lemon of one
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp dill fresh minced
- 3 garlic cloves, pressed
- 1 1/2 tsp salt
- 1/2 tsp black pepper
For the meatballs
- 1 lb ground chicken
- 1/4 cup mint fresh, chopped
- 1 cup feta cheese crumbled
- 3 garlic cloves, pressed
- 1 egg
- 1/2 cup breadcrumbs
- zest lemon of one
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
For the sheet pan
- 1 zucchini medium, cut in half-moons
- 1 asparagus bunch, ends trimmed
- 14 oz butter beans can, drained and rinsed
- 1/2 cup green olives
For serving
- 1 cup bulgur wheat dry, cooked
- 1/4 cup capers
- tzatziki (use our easy Greek tzatziki recipe)
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Make the Greek lemon sauce and set aside.
- Cook bulgur according to package instructions and set aside.
- To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives and chopped zucchini.
- Make the meatballs: Mix together the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil.
- Once combined, scoop about 2 tbsp at a time and form into meatballs.
- Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
- Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
- Bake for 22-26 minutes or until the meatballs are cooked through.
- Once cooked, drizzle the capers and the rest of the lemon sauce overtop of everything. Serve the meatballs and vegetables on top of a bed of cooked bulgur with a side of tzatziki for dipping.
Notes
- Swap bulgur for other grains like quinoa or rice to suit preferences.
- Meatballs can be prepared separately as a meal prep option served with bulgur.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(14-16 meatballs)
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 62.7g | 21% |
| Protein | 39.6g | 79% |
| Fat | 43.3g | 67% |
| Saturated Fat | 12.3g | 62% |
| Polyunsaturated Fat | 5.3g | 31% |
| Monounsaturated Fat | 22.9g | 115% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176.6mg | 59% |
| Sodium | 2581.9mg | 108% |
| Fiber | 11.3g | 45% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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