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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GET THE RECIPE
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.
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To the sheet pan add the drained/rinsed butter beans, chopped asparagus, olives and chopped zucchini.
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Mix together the ground chicken, chopped mint, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil.
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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.
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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.
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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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