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.
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 from 1-2 lemons
- 2 tsp Dijon mustard
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Additional fresh parsley or mint for garnish
Instructions
- Preheat and Prepare: Position a rack in the center of your oven and preheat to 400°F (200°C). In a large 9x13 inch baking dish, combine the cubed potatoes, chopped bell peppers, sliced red onion, and chickpeas. Drizzle with 3 tablespoons of the extra virgin olive oil, season with 1/4 tsp of the salt and all of the black pepper, and toss to coat.
- Par-Roast Vegetables: Place the baking dish in the oven and roast for 20 minutes, stirring once halfway through. This gives the vegetables a head start to become tender.
- Hydrate the Binder: While the vegetables roast, combine the whole-wheat panko, grated yellow onion, and minced garlic in a large mixing bowl.
- Form the Polpettes: To the panko mixture, add the ground chicken, grated zucchini, egg, parsley and mint, lemon zest, dried oregano, smoked paprika, cumin, and the remaining 1/4 tsp of salt. Gently mix with your hands until just combined, being careful not to overwork the mixture. Form into approximately 24 golf ball-sized meatballs.
- Combine and Roast: After 20 minutes, carefully remove the baking dish from the oven. Nestle the polpettes among the partially roasted vegetables.
- Make the Vinaigrette: In a small bowl, whisk together the remaining extra virgin olive oil, fresh lemon juice, Dijon mustard, and fresh (or dried) oregano until emulsified.
- Final Bake: Drizzle about half of the vinaigrette over the polpettes and vegetables. Return the dish to the oven and bake for an additional 20-25 minutes, or until the polpettes are cooked through to an internal temperature of 165°F (74°C). For extra browning, you can broil for the last 1-2 minutes, watching carefully.
- Dress and Serve: Remove the dish from the oven. Drizzle the remaining vinaigrette over everything, garnish with fresh parsley or mint, and serve immediately.
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)