Sheet Pan Chicken Meatballs with Tomatoes and Feta

There’s something incredibly comforting about a family dinner that comes together effortlessly, and that’s exactly what Sheet Pan Chicken Meatballs with Tomatoes and Feta offers. Picture a warm evening where the sun is beginning to set, and the aroma of fresh ingredients fills the kitchen. I often find myself reminiscing about lazy summer nights spent with loved ones, sharing laughter and good food. This dish is a celebration of simple ingredients that create a feast for the senses. When I first discovered this recipe, I knew it was going to become a staple in my home. The combination of juicy chicken meatballs infused with aromatic herbs, sweet cherry tomatoes, and creamy feta creates a symphony of flavors that makes every bite a delight. It’s perfect for a weeknight dinner or a casual gathering with friends. I love how easy it is to prepare, allowing me to enjoy the company of my guests rather than being stuck in the kitchen. The vibrant colors of the dish are not just pleasing to the eye, but they also signal the freshness and healthiness of the meal. Whether served with rice, pita, or just on their own, these meatballs are bound to steal the show.

Ingredients Required for Sheet Pan Chicken Meatballs with Tomatoes and Feta

The ingredients for this dish are simple yet impactful. Each one plays a crucial role in creating the flavors that make Sheet Pan Chicken Meatballs with Tomatoes and Feta a favorite. The main star, ground chicken, is lean and versatile. The seasoned breadcrumbs provide the meatballs with texture, while fresh herbs like dill and oregano add delightful aromatic notes. Roasting cherry tomatoes and sweet peppers intensifies their sweetness, making them a perfect complement to the savory meatballs. Lastly, the feta cheese adds creaminess and a burst of flavor that elevates the entire dish.

• 1 pound ground chicken: Lean and tender, forming the base of our meatballs.
• ½ cup seasoned breadcrumbs: Adds texture and helps bind the meatballs.
• 1 teaspoon garlic powder: Enhances the overall flavor profile.
• 1 teaspoon dried dill: Adds a fresh, herby taste.
• 1 teaspoon dried oregano: A classic herb that pairs perfectly with chicken.
• Kosher salt and pepper: Essential for seasoning the mixture.
• 1 large egg: Binds the ingredients together for the meatballs.
• ⅓ cup crumbled feta cheese: Provides a creamy, tangy element.
• ¼ cup chopped fresh parsley: Offers a burst of color and fresh flavor.
• 2 cups whole cherry tomatoes: Sweet and juicy, perfect for roasting.
• 1 ½ cups sliced sweet peppers: Adds sweetness and color to the dish.
• 1 shallot, thinly sliced: A gentler alternative to onions, adding sweetness.
• 2 to 3 tablespoons olive oil: Helps roast the vegetables perfectly.
• Kosher salt and pepper: For seasoning the vegetables.
• 1 teaspoon garlic powder: For extra flavor in the vegetables.

Preparation Steps for Sheet Pan Chicken Meatballs with Tomatoes and Feta

Preparing the Sheet Pan Chicken Meatballs with Tomatoes and Feta is a straightforward and enjoyable process. I love how each step builds on the last, creating a dish that is both beautiful and delicious. Let’s roll up our sleeves and get started!

1. First, preheat your oven to 425 degrees F. This ensures that the meatballs and vegetables roast evenly and come out perfectly browned.
2. Next, in a large mixing bowl, combine the ground chicken, seasoned breadcrumbs, garlic powder, dried dill, dried oregano, and a generous pinch of kosher salt and pepper. This step is crucial for flavor, so don’t be shy with your seasoning!
3. Once the ingredients are in the bowl, crack in one large egg and add the crumbled feta cheese and chopped parsley. Using your hands, gently mix everything together until just combined. You want to avoid overmixing to keep the meatballs tender.
4. Now comes the fun part—rolling the mixture into meatballs. Aim for about 1.5 inches in diameter to ensure they cook evenly. Set them aside on a plate while you prepare the vegetables.
5. Take a large baking sheet and add the whole cherry tomatoes, sliced sweet peppers, and thinly sliced shallot. Drizzle over the olive oil and sprinkle a big pinch of kosher salt and pepper along with another sprinkle of garlic powder. This will help all the flavors meld together beautifully.
6. Give the vegetables a good toss to ensure they’re all coated in the oil and seasoning. This step is vital for flavor and will result in perfectly roasted veggies.
7. Next, nestle the prepared meatballs in between the vegetables on the baking sheet. They should be spaced out to allow for even roasting.
8. Once everything is arranged, place the baking sheet in the preheated oven and roast for about 25 to 30 minutes. After that, flip the meatballs gently and roast for an additional 5 to 10 minutes. You’re looking for the meatballs to reach an internal temperature of 165 degrees F.
9. As a final touch, when the pan comes out of the oven, sprinkle some fresh parsley and extra feta cheese on top. This not only adds flavor but makes the dish visually appealing.
10. Serve your delicious Sheet Pan Chicken Meatballs with Tomatoes and Feta warm, alongside some rice or in pita bread, or simply on their own!

Recipe Variations about Sheet Pan Chicken Meatballs with Tomatoes and Feta

If you’re looking to switch things up, the Sheet Pan Chicken Meatballs with Tomatoes and Feta offers plenty of room for creativity. Here are some fantastic variations that you can try!

• Change up the protein: Substitute ground turkey or even beef for a different flavor profile.
• Add more veggies: Incorporate zucchini, eggplant, or even carrots for added nutrition and color.
• Different cheeses: Try using goat cheese or mozzarella in place of feta cheese for a different taste.
• Spice it up: Add crushed red pepper flakes or your favorite hot sauce to the meatball mixture for an extra kick.
• Wrap it up: Instead of serving the meatballs with rice or pita, use them in a wrap with fresh vegetables and sauce.
• Herb variations: Experiment with different herbs like thyme, basil, or even Italian seasoning for new flavors.

Perfect Pairings for Sheet Pan Chicken Meatballs with Tomatoes and Feta

When it comes to serving the Sheet Pan Chicken Meatballs with Tomatoes and Feta, the options are truly endless. Here’s how to elevate your dining experience:

• Serve with rice: Fluffy white or brown rice makes an excellent base to soak up the juices from the meatballs and vegetables.
• Pita bread pairing: Warm pita bread is perfect for scooping up the meatballs and veggies, giving a delightful texture to each bite.
• Fresh salad: A light, crisp salad with lemon vinaigrette can balance the richness of the meatballs.
• Occasions: This dish is great for casual dinners, potlucks, or even summer barbecues. It’s always a crowd-pleaser!
• Garnishes: Top with extra parsley or a sprinkle of feta cheese just before serving for that extra touch.
• Storage tips: Store leftovers in an airtight container in the fridge for up to three days, perfect for delicious meal prep!

FAQ

Conclusion

The Sheet Pan Chicken Meatballs with Tomatoes and Feta is not just a meal; it’s an experience filled with flavor and warmth. It’s perfect for gatherings or cozy dinners at home. I encourage you to try making this dish tonight and savor the delightful combination of juicy meatballs and vibrant veggies. You’ll be glad you did!

Sheet Pan Chicken Meatballs with Tomatoes and Feta

The ultimate comfort food, Sheet Pan Chicken Meatballs with Tomatoes and Feta combines juicy meatballs and roasted veggies for an easy weeknight dinner. Bursting with flavor, this dish is perfect for any occasion and is sure to please your family!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Oven

Ingredients

  

• 1 pound ground chicken
• ½ cup seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• kosher to taste 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 thinly sliced
• 2 to 3 tablespoons olive oil
• kosher to taste salt and pepper
• 1 teaspoon garlic powder

Instructions

 

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, combine ground chicken, seasoned breadcrumbs, garlic powder, dried dill, and dried oregano. Add a generous pinch of kosher salt and pepper.
• Crack in one large egg, and add crumbled feta cheese and chopped parsley. Gently mix everything together until just combined.
• Roll the mixture into 1.5 inch meatballs and set aside.
• On a large baking sheet, add whole cherry tomatoes, sliced sweet peppers, and thinly sliced shallot. Drizzle with olive oil and season with kosher salt and pepper and garlic powder.
• Toss the vegetables well to ensure they're coated.
• Nestle the meatballs among the vegetables on the baking sheet.
• Place the baking sheet in the oven and roast for 25 to 30 minutes. Flip the meatballs and roast for an additional 5 to 10 minutes until the internal temperature reaches 165 degrees F.
• Top with fresh parsley and feta cheese when the pan comes out of the oven.
• Serve warm alongside rice, in pita, or on their own.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the cooked meatballs for up to two months. Thaw them in the fridge before reheating.
• Pairing: Serve with rice, pita, or a fresh salad.
• Meal prep: This dish is great for meal prep; make a double batch to enjoy throughout the week.
• Cooking tip: Use a meat thermometer to check that the meatballs are cooked through.

Keyword chicken meatballs recipe, Easy Meatball Recipe, Healthy Chicken Recipes, Sheet Pan Dinner

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.