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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.
Course Main Course
Cuisine Mediterranean
Keyword Baked Greek chicken meatballs, Mediterranean chicken recipe, One pan lemon herb chicken and potatoes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 569kcal

Ingredients

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

  • 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.
  • Par-Roast Vegetables: Roast for 20 minutes, stirring once halfway through.
  • Hydrate the Binder: Meanwhile, in a large bowl combine the whole-wheat panko, grated yellow onion, and minced garlic.
  • 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.
  • Combine and Roast: Remove the pan; nestle the polpettes among the vegetables.
  • 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.
  • 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 Information

Per Serving (1/8th of the recipe)
  • Calories: 569 kcal
  • Protein: 42 g
  • Fat: 23 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 37 g
  • Dietary Fiber: 6.9 g
  • Sodium: 231 mg
  • Sugar: 7 g (all naturally occurring)