Baked Chicken Meatballs
You'll love these easy sheet-pan dinner with Italian baked chicken meatballs, tomatoes and onions. Serve over your favorite grain, toss with pasta, tuck into a sandwich, or simply with a fresh salad!
Servings: 20 meatballs
Ingredients
- 1 large red onion cut into wedges
- 6 to 7 small tomatoes (like Roma or on the vine), quartered or cut into wedges
- 3 teaspoons fresh thyme leaves (divided)
- Extra virgin olive oil
- Kosher salt
- 1 1/2 pounds ground chicken (or ground turkey)
- 3 garlic cloves, minced
- 1 egg, beaten
- 1/2 cup freshly grated parmesan
- 1/3 cup plain breadcrumbs (see notes for gluten free option)
- 1 cup chopped parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- Black pepper
Instructions
- Get ready. Preheat the oven to 400°F. Lightly brush a large sheet pan with olive oil.
- Prep the veggies. Add the onions and tomatoes to a large mixing bowl. Sprinkle with salt and about half of the thyme. Drizzle with enough olive oil to coat and toss to combine. Transfer to the prepared sheet pan and spread well.
- In the same mixing bowl, make the chicken meatball mixture. Add the chicken, garlic, egg, remaining thyme, parmesan, breadcrumbs, and parsley. Season with the oregano, paprika, and a pinch of salt and black pepper. Drizzle a bit of extra virgin olive oil. Using gloves or clean hands (remove any rings, of course), mix well until the chicken meatball mixture is well-combined.
- Form the meatballs. Divide into small meatballs, about 1 1/2 tablespoons each (whatever size you choose, stick to it for even cooking). Nestle on the sheet pan between the tomatoes and onions.
- Bake the meatballs. Bake until the meatballs begin to turn a beautiful golden brown and the tomatoes collapse, about 30 minutes. If you’d like a little more “crust” or color to your meatballs, remove the meatballs from the oven and turn the heat to 450°F. Brush the top of the meatballs with olive oil. Return to the oven for 5 more minutes or so, watch carefully. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Gluten free option:
- Use gluten free bread: Blitz a piece of gluten free bread in a food processor to make GF breadcrumbs, or use a store bought version.
- Use 1/4 cup cornmeal: A friend of mine who specializes in gluten free cooking found that cornmeal makes meatballs with lean meat like chicken and turkey surprisingly tender and flavorful.
- Leftovers? Store cooled leftover chicken meatballs with tomatoes and onions in tight-lid containers. Refrigerate for up to 4 days. Warm over medium heat, tossing as needed (adding a little liquid to your heating pan will help.)
Nutrition
Calories: 79.4kcal | Carbohydrates: 4.1g | Protein: 7.9g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 39.6mg | Sodium: 75.3mg | Potassium: 300.2mg | Fiber: 0.9g | Sugar: 1.3g | Vitamin A: 627.3IU | Vitamin C: 10.1mg | Calcium: 44.1mg | Iron: 0.9mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
