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Greek Chicken Meatballs with Roasted Potatoes

A vibrant, one-pan Mediterranean feast where tender chicken polpettes, infused with lemon and herbs, are roasted to perfection alongside golden potatoes, sweet peppers, and hearty chickpeas.

  • Total Time1 hour 5 minutes
  • Yield8 servings 1x

Ingredients

Scale

For the Polpettes (Meatballs):

  • 2 lbs 900g lean ground chicken breast
  • 1.5 cups 90g whole-wheat panko breadcrumbs
  • 1 medium zucchini (finely grated and moisture squeezed out)
  • 1 medium yellow onion (finely grated)
  • 4 cloves garlic (minced)
  • 1 large egg (lightly beaten)
  • 1/2 cup mixed fresh parsley and mint (finely chopped)
  • Zest of 1 large lemon
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt

For the Roasting Pan & Vinaigrette:

  • 2 lbs 900g Yukon Gold potatoes (cut into 1-inch cubes)
  • 2 red bell peppers (cut into 1-inch pieces)
  • 1 large red onion (thinly sliced)
  • 1 15- ounce can chickpeas (rinsed and drained)
  • 2/3 cup extra virgin olive oil (divided)
  • 1/3 cup fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tbsp fresh oregano (chopped (or 1 tsp dried))
  • 1/2 tsp kosher salt (divided)
  • 1/4 tsp black pepper
  • Additional fresh parsley or mint for garnish

Instructions

  1. Preheat and Prepare: Position a rack in the center of the oven and preheat to 400°F (200°C). On a large rimmed sheet pan (18×13) or divided between two pans, combine potatoes, bell peppers, red onion, and chickpeas. Drizzle with 3 tbsp of the olive oil, season with 1/4 tsp of the salt and all of the black pepper, and toss to coat; spread in an even layer.
  2. Par-Roast Vegetables: Roast for 20 minutes, stirring once halfway through.
  3. Hydrate the Binder: Meanwhile, in a large bowl combine the whole-wheat panko, grated yellow onion, and minced garlic.
  4. Form the Polpettes: Add the ground chicken, grated zucchini, egg, parsley and mint, lemon zest, dried oregano, smoked paprika, cumin, black pepper, and the 1/4 tsp kosher salt. Mix gently until just combined; form about 24 golf ball–sized meatballs.
  5. Combine and Roast: Remove the pan; nestle the polpettes among the vegetables.
  6. Make the Vinaigrette: In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, oregano, and the remaining 1/4 tsp kosher salt until emulsified.
  7. Final Bake: Drizzle about half of the vinaigrette over the polpettes and vegetables. Return to the oven and bake 20–25 minutes, until the polpettes reach 165°F (74°C). For extra browning, broil 1–2 minutes, watching carefully. Vegetables should be fork-tender with browned edges; if needed, roast 5–10 minutes more.

Notes

  • Squeeze the Zucchini: Do not skip squeezing as much moisture as possible from the grated zucchini using a clean kitchen towel. This is crucial for preventing watery meatballs.
  • Gentle Mixing is Key: Overworking ground chicken can result in a tough texture. Mix the ingredients until they are just incorporated for the most tender result.
  • Vinaigrette Versatility: The lemon-herb vinaigrette is a fantastic all-purpose dressing. Double the batch and save the extra for salads throughout the week.

Nutrition Facts per Serving: Calories: 550 | Total Fat: 30 g (Saturated Fat: 5.6 g) | Total Carbs: 44 g (Fiber: 7.6 g, Net Carbs: 36 g) | Protein: 32 g | Sodium: 420 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 550

Find it online: https://dailyzests.com/the-ultimate-one-pan-mediterranean-chicken-recipe-with-lemon-herbs/