Chicken & Feta Baked Meatballs

I love a good meatball recipe. Meatballs can be such an easy dish to make. They’re great for meal prep to toss in bowls or salads and can be made in so many different ways with your favorite ground meat and herbs. For these Baked Meatballs, I used ground chicken with feta, because you know this Greek girlie can’t go far without a little bit of feta. 😉

❤️ Why You’ll Love Baked Meatballs

• Healthy: These Baked Meatballs are not only made with healthy ingredients but by baking them vs. frying them, they’re even healthier
• Versatile: Make these balls with asparagus, zucchini, and olives like I did in this recipe, or switch it up with your favorite veggies

🍲 Ingredients

Breadcrumbs & Egg – These two ingredients act as binding agents in most meatball recipes. They will make sure your Baked Meatballs stay in ball form and don’t crumble

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Feta – Most meatball recipes use parmesan cheese, but not these Greek-balls (see what I did there). Feta adds some salty flavor, to these, and a little Greek spin that I love

👩‍🍳 How to Make Baked Meatballs

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Make the Greek lemon sauce and set aside.
3. Cook bulgur according to package instructions and set aside.
4. To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives, and chopped zucchini.
5. Make the meatballs: Mix 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.
6. Drizzle everything on the sheet pan with half of the lemon sauce and reserve the rest.
7. Bake for 22-26 minutes or until the meatballs are cooked through.
8. 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.

🪄 Tips and Tricks

• To prevent the meat mixture from sticking to your hands while rolling the balls, wet your hands or cover them in olive oil
• Meal prep the meatballs on their own and store them in the freezer to have a quick protein source to add to bowls or salads

🗒 Substitutions

• Chicken: You can use ground turkey instead of chicken if you prefer
• Bulgur: Instead of bulgur, serve with another grain of choice like quinoa or rice

🗒 Best served with

• Roasted Beet Salad
• Simple Homemade Greek Salad

👝 How to Store Leftovers

Store leftovers in the fridge in an airtight container for up to 3 days. You can also make just the meatballs, and freeze those for an easy meal.

🤔 Common Questions

Chicken & Feta Baked Meatballs

5 from 13 votes

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.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Mail Dish or Side

Cuisine Greek-Inspired

Servings 4 (14-16 meatballs)

Calories 771 kcal

Ingredients

  

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For the Greek lemon sauce

• juice of one lemon
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 2 tbsp fresh minced dill
• 3 garlic cloves, pressed
• 1 1/2 tsp salt
• 1/2 tsp pepper

For the meatballs

• 1 lb ground chicken
• 1/4 cup fresh chopped mint
• 1 cup crumbled feta cheese
• 3 garlic cloves, pressed
• 1 egg
• 1/2 cup breadcrumbs
• zest of one lemon
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil

For the sheet pan

• 1 medium zucchini, cut in half-moons
• 1 bunch asparagus, ends trimmed
• 14 oz can butter beans, drained and rinsed
• 1/2 cup green olives

For serving

• 1 cup dry bulgur wheat, cooked
• 1/4 cup capers
• tzatziki (use our easy Greek tzatziki recipe)

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Instructions

 

• 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.

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Notes

• Instead of bulgur, serve with another grain of choice like quinoa or rice.
• These meatballs can be made on their own for a delicious meal prep recipe with bulgur.

Nutrition

Calories: 771kcal | Carbohydrates: 62.7g | Protein: 39.6g | Fat: 43.3g | Saturated Fat: 12.3g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 22.9g | Trans Fat: 0.1g | Cholesterol: 176.6mg | Sodium: 2581.9mg | Fiber: 11.3g | Sugar: 5.3g

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