Sheet Pan Greek Chicken Meatballs and Veggies

6

I will never buy store bought ground chicken again after making this recipe. All you need some chicken breasts and a food processor to make these delicious, flavor packed meatballs. It quickly becomes an all-in-one dinner by adding your favorite vegetables to the sheet pan.

The key to this recipe is getting the veggies in first to start roasting. Leave them in for about 15 minutes. While they begin roasting, start making the meatballs in the food processor. This recipe is awesome because it is just toss and pulse. Another important factor to this recipe is not to over pulse the ingredients. You want to JUST pulse them enough to incorporate but not turn to mush.

I love to serve this dish my Lazy Tzatziki Dip or Traditional Tzatziki. You customize this with any veggies you prefer like mushrooms, zucchini, cauliflower florets, corn, etc. If you like this dish, you will love my Spinach + Feta Meatballs or my Zucchini Chicken Meatballs or my Broccoli Feta Chicken Meatballs.

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Sheet Pan Greek Chicken Meatballs + Veggies

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5 from 4 votes

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Equipment

• food processor
• XL rimmed sheet pan

Ingredients 

Sheet Pan:

• 1/2 medium red onion, cut into large chunks
• 1 large bell pepper, cut into large chunks
• 1 large head broccoli, cut into small florets
• 2 tbs olive oil
• salt and pepper to taste

Meatballs:

• 1/2 medium red onion, cut into large chunks
• 3 cloves garlic
• 1/4 cup parsley
• 1/3 cup Green olives
• 1½ lbs boneless + skinless chicken breasts (3 breasts)
• 3/4 cup breadcrumbs
• 1 egg
• 1 tbs olive oil
• 1/2 cup crumbled feta cheese
• salt and pepper to taste
• Serve with: Lazy Tzatziki

Instructions

• Preheat oven to 400℉. Line an XL rimmed sheet pan with parchment paper.

Veggies:

• Toss the cut up 1/2 red onion, bell pepper and broccoli florets with 2 tbs olive oil, salt and pepper to taste. Spread out evenly and bake for 15 minutes.

Meatballs:

• Slice your chicken breasts into large chunks – about 2 inches.
• Add the onion chunks, garlic, parsley and olives to your food processor and pulse just until broken down (2-3 spins). Add in the chicken pieces, breadcrumbs, egg, olive oil, feta cheese, salt and pepper and pulse until its JUST incorporated. DO NOT OVERMIX. I used an ice cream scooper to keep a uniform shape of meatballs. Meatball portion should be about 2 tablespoons. Nestle them on your pan with the veggies and bake for about 17-19 minutes.

Notes

Use almond flour instead of breadcrumbs to make this meal Gluten Free!

Nutrition

Calories: 351kcal | Carbohydrates: 21g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 537mg | Potassium: 892mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1854IU | Vitamin C: 132mg | Calcium: 160mg | Iron: 2mg

Author: Stella Drivas