Greek Chicken Meatballs and Potatoes

About This Recipe

A sheet pan recipe for feta, lemon, and herb stuffed chicken meatballs with crispy roasted potatoes.

Ingredients

• 1 1/2 lb Baby Gold Potatoes (quartered)
• 2 Tbsp 32g Olive Oil
• 2 tsp Greek Seasoning
• 1 tsp Dried Oregano
• 1 lb Ground Chicken (97/3)
• 1/2 100g Red Onion, finely diced
• 1 Tbsp 15g Lemon Juice
• Zest of 1 Lemon
• 1 Tbsp Parsley (minced)
• 1 Tbsp Mint (minced)
• 2 oz Crumbled Feta Cheese
• 1/4 C 30g Breadcrumbs
• 1 tsp Greek Seasoning
• 1 large Egg

Instructions

1. Preheat oven to 450ºF. Toss the potatoes in the olive oil and seasoning before adding to a rimmed half sheet pan. Bake for 15-20 minutes while preparing the meatballs.
2. For the meatballs, mix all the ingredients except the ground chicken and egg in a large bowl. Once mixed, add the two remaining ingredients and mix everything together.
3. Form 16 50-gram meatballs and place them on parchment paper. Set aside.
4. Remove the potatoes from the oven and use a spatula to flip the potatoes and push them to one side of the sheet pan. Drizzle a tiny bit of oil or cooking spray over the empty side before placing the meatballs on the pan.
5. Bake for 10 minutes at 450ºF before broiling for 5-10 additional minutes until the meatballs reach an internal temperature of 165ºF and are golden brown on top.
6. Drizzle fresh lemon juice over the finished dish and serve with a Greek salad, Tzatziki, Kalamata olives, and crumbled feta.