Sheet Pan Greek Chicken Meatballs

Juicy lemon-oregano chicken meatballs roast alongside colorful peppers and onion, then finish with tangy feta for an easy Greek-inspired dinner.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground chicken
• 1 large egg
• 0.5 cup breadcrumbs
• 2 teaspoons dried oregano
• 2 cloves garlic
• 1 whole lemon
• 2 large bell peppers
• 1 medium red onion
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup feta cheese

Cooking instructions

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. Cut the peppers and onion into 1-inch pieces; toss them on the pan with the olive oil, half the salt, and half the pepper, leaving space for the meatballs. (about 5 min) — 425°F
2. In a bowl, combine the ground chicken, egg, breadcrumbs, oregano, minced garlic, zest of half the lemon, remaining salt, and remaining pepper. Mix just until combined. Form into 16 meatballs and arrange them among the vegetables. (about 10 min) — Room temperature
3. Roast until the vegetables are tender and the meatballs reach 165°F in the center, about 20 to 25 minutes. Stir the vegetables once halfway through roasting. (about 25 min) — 425°F
4. Crumble the feta over the meatballs and vegetables. Squeeze the juice from the lemon over everything and serve hot. (about 2 min) — 165°F