Sheet Pan Mediterranean Chicken Meatballs Recipe With Zucchini & Lemon Feta Drizzle by Jan Mostrom

My friend Lena told me about her favorite meatballs and they sounded so tasty I just had to try them. My family was not disappointed in this baked chicken meatballs recipe. The ground chicken (or turkey!) meatballs are so flavorful and different. I really loved the combination of flavors and the lemon feta sauce drizzled on top makes them so unique and fun!

To make this low-calorie sheet pan dinner, you will need just a few simple ingredients. Here is your shopping list of items to gather: fresh zucchini, shallot, panko breadcrumbs, ground cumin, crushed red pepper flakes, ground chicken or turkey, fresh herbs (mint, basil, parsley or dill), extra-virgin olive oil, a lemon for juicing and feta cheese.

Serve these Mediterranean-inspired chicken meatballs with zucchini and lemon feta sauce for dinner with your favorite side dishes. But really, this is a meal on its own. If you want to add a side, think bread or a salad.

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Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 3 large zucchini (divided)
• 1 large shallot, peeled and halved (divided)
• 1/2 cup panko (regular or gluten-free)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes (divided)
• 1 pound ground chicken or turkey
• 2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 large lemon, juiced
• 4 ounces feta, crumbled

Helpful Products

• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Sheet
• Spatula
• Mixing Bowl
• Grater
• Parchment Paper
• Aluminum Foil
• Airtight Containers

Recipe Notes

• Use whatever fresh herbs you have on hand.

• You could add more vegetables to the baking pan like green beans, carrots, parsnips, fennel or broccoli. You can never have too many vegetables!

• To make this recipe gluten-free, use gluten-free panko.

• Store any leftovers in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Wash and cut two zucchini into 1/2-inch slices. Transfer to large plate and sprinkle with salt. Set aside.
   
2. Place a grater over a large bowl and grate the third zucchini into the bowl. Next, grate half of the shallot into the bowl.
   
3. Add cumin, half of the crushed red pepper flakes, panko and 1/2 teaspoon salt. Mix well with a spoon or your clean hands (my preference).
   
4. Add the ground meat and herbs. Mix well.
   
   
5. Line a large baking sheet with parchment and form mixture into 16 meatballs, placing them on one side of baking sheet. (Wet your hands to easily work with the meat mixture). Drizzle with a bit of olive oil. Bake in a preheated 425-degree F oven for 5 to 7 minutes.
   
6. While the meatballs cook, use a paper or kitchen towel to pat the sliced zucchini dry and then toss with 1 tablespoon of olive oil, salt and pepper.
   
7. Coarsely chop the second shallot half and place in a small bowl with the lemon juice and a bit of salt. Stir with a fork to mix.
   
8. Add crumbled feta and 1/4 cup olive oil and the remaining 1/2 teaspoon crushed red pepper flakes to the lemon and shallot mixture.
   
9. After 5 to 7 minutes, remove meatballs from the oven and add the zucchini slices to empty side of the baking sheet. Bake for an additional 15 to 20 minutes, or until the meatballs are cooked and the zucchini slices are browned on the bottom side. If you like extra brown meatballs and zucchini, you can broil them for an additional 2 minutes.
   
   
10. Serve the meatballs and zucchini with a drizzle of the lemon feta sauce and a bit of more fresh herbs, if desired, and enjoy!
    

Nutrition Facts Per Serving

Calories: 266

Total Fat: 15.3g

Saturated Fat: 4.2g

Cholesterol: 32mg

Sodium: 335mg

Total Carbohydrate: 23.9g

Dietary Fiber: 4g

Total Sugars: 3.1g

Protein: 14.3g

Vitamin D: 0mcg

Calcium: 362mg

Iron: 18mg

Potassium: 725mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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