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4.62 from 39 votes

Greek Chicken Meatballs and Potatoes

A sheet pan recipe for feta, lemon, and herb stuffed chicken meatballs with crispy roasted potatoes.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 Servings
Calories: 370kcal
Author: Mason Woodruff

Ingredients

For the Potatoes

  • 1 1/2 lb Baby Gold Potatoes quartered
  • 2 Tbsp 32g Olive Oil
  • 2 tsp Greek Seasoning
  • 1 tsp Dried Oregano

For the Meatballs

  • 1 lb Ground Chicken 97/3
  • 1/2 100g Red Onion, finely diced
  • 1 Tbsp 15g Lemon Juice
  • Zest of 1 Lemon
  • 1 Tbsp Parsley minced
  • 1 Tbsp Mint minced
  • 2 oz Crumbled Feta Cheese
  • 1/4 C 30g Breadcrumbs
  • 1 tsp Greek Seasoning
  • 1 large Egg

Instructions

  • Preheat oven to 450ºF. Toss the potatoes in the olive oil and seasoning before adding to a rimmed half sheet pan. Bake for 15-20 minutes while preparing the meatballs.
  • For the meatballs, mix all the ingredients except the ground chicken and egg in a large bowl. Once mixed, add the two remaining ingredients and mix everything together.
  • Form 16 50-gram meatballs and place them on parchment paper. Set aside.
  • Remove the potatoes from the oven and use a spatula to flip the potatoes and push them to one side of the sheet pan. Drizzle a tiny bit of oil or cooking spray over the empty side before placing the meatballs on the pan.
  • Bake for 10 minutes at 450ºF before broiling for 5-10 additional minutes until the meatballs reach an internal temperature of 165ºF and are golden brown on top.
  • Drizzle fresh lemon juice over the finished dish and serve with a Greek salad, Tzatziki, Kalamata olives, and crumbled feta.

Video

Notes

Each serving has 8 WW SmartPoints (blue).

Nutrition

Serving: 4Meatballs + 1/4 the Potatoes | Calories: 370kcal | Carbohydrates: 39g | Protein: 36g | Fat: 11g