Sheet Pan Chicken Meatballs with Tomatoes and Feta

Name: Sheet Pan Chicken Meatballs with Tomatoes and Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 pound ground chicken; ½ cup seasoned breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried dill; ½ teaspoon dried oregano; kosher salt and pepper; 1 large egg; ⅓ cup crumbled Feta cheese; ¼ cup chopped fresh parsley; 2 cups whole cherry tomatoes; 1 ½ cups sliced sweet peppers; 1 shallot; 2 to 3 tablespoons olive oil; kosher salt and pepper; 1 teaspoon garlic powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
American

Sheet Pan Chicken Meatballs with Tomatoes and Feta

Kian Mendoza

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We love these sheet pan chicken meatballs! They are roasted with juicy tomatoes and sweet peppers, topped with feta and fresh herbs. There are so many ways to enjoy them - they are incredibly versatile and so flavorful!

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Ingredients

Servings

meatballs

1 pound ground chicken, I like 94%
½ cup seasoned breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried dill
½ teaspoon dried oregano
kosher salt and pepper
1 large egg
⅓ cup crumbled Feta cheese
¼ cup chopped fresh parsley

tomatoes and peppers

2 cups whole cherry tomatoes
1 ½ cups sliced sweet peppers
1 shallot, thinly sliced
2 to 3 tablespoons olive oil
kosher salt and pepper
1 teaspoon garlic powder

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Instructions

Preheat the oven to 425 degrees F.
To mix up the meatballs, combine the chicken, breadcrumbs, garlic powder, dil, oregano and a big pinch of salt and pepper. Mix in the egg, feta and parsley until just combined. Roll into 1.5 inch meatballs - you want them to be uniform in size.
Place the tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.
Nestle the meatballs on the sheet pan, in between the peppers and tomatoes.
Put meatballs all over tomatoes and peppers.
Roast for 25 to 30 minutes, then flip and roast 5 to 10 minutes more, until the meatballs reach an internal temperature of 165 degrees F.
Top with fresh parsley and feta cheese when the pan comes out of the oven.
Serve with rice, pita bread, on sandwiches or however you’d like!