Sheet Pan Chicken Meatballs with Tomatoes and Feta
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!
Ingredients
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
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!
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