Sheet Pan Chicken Meatballs with Tomatoes and Feta
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Meatballs with Tomatoes and Feta
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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
meatballs
- 1 pound ground chicken I like 94%
- ½ cup seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dill dried
- ½ teaspoon oregano dried
- salt kosher salt
- black pepper kosher salt
- 1 egg large
- ⅓ cup feta cheese crumbled
- ¼ cup parsley chopped, fresh
tomatoes and peppers
- 2 cups cherry tomatoes whole
- 1 ½ cups sweet peppers sliced
- 1 onion thinly sliced, or shallot
- 2 to 3 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
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!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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