Chicken & Feta Baked Meatballs
Serves 4
15 mins prep
25 mins cook
40 mins total
These juicy Baked Meatballs have a Greek spin with the yummy dressing, and feta. Cook them up on a sheet pan with veggies and you have a full, one-pan meal.
For the Greek lemon sauce
For the meatballs
For the sheet pan
For serving
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Preheat the oven to 400 F and line a baking sheet with parchment paper.
Make the Greek lemon sauce and set aside.
Cook bulgur according to package instructions and set aside.
To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives and chopped zucchini.
Make the meatballs: Mix together the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil.
Once combined, scoop about 2 tbsp at a time and form into meatballs.
Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
Bake for 22-26 minutes or until the meatballs are cooked through.
Once cooked, drizzle the capers and the rest of the lemon sauce overtop of everything. Serve the meatballs and vegetables on top of a bed of cooked bulgur with a side of tzatziki for dipping.
