Weeknight dinners just got a whole lot easier (and tastier!) with this sheet pan chicken meatball recipe. Forget messy pans and endless cleanup – this one-pan wonder delivers juicy, flavorful chicken meatballs nestled amongst tender zucchini and vibrant tomatoes. The simple yet satisfying combination of ingredients is perfect for a healthy and delicious meal the entire family will love. These meatballs are surprisingly light, making them a guilt-free indulgence you can enjoy any night of the week. They're also incredibly versatile; easily adaptable to whatever vegetables you have on hand or your preferred seasonings.
Ready to experience the ease and deliciousness of sheet pan cooking? Let's dive into the simple step-by-step process that will have these amazing chicken meatballs on your table in under an hour. You'll be amazed at how quick and easy it is to create a restaurant-quality meal without the fuss.
Tools Needed
- Large bowl
- Sheet pan
- Measuring spoons
- Measuring cups
Ingredients
- Cubed bread
- Water
- Ground chicken
- Parmesan cheese
- Garlic clove: 1
- Dried oregano
- Salt
- Pepper
- Chopped parsley: 1/4 cup
- Roma tomatoes
- Zucchini
- Purple onion: 1
- Olive oil
- Lemon juice
- Fresh parsley
Step-by-Step Instructions
Step 1. Prepare the Meatballs and Vegetable Mixture
- Cube bread and add water, set aside.
- In a large bowl, combine ground chicken, parmesan cheese, garlic, oregano, salt, pepper, and chopped parsley. Mix until combined.
- Add the bread and water mixture to the meat and mix well. Use a scoop to form even-sized meatballs.
- To prevent sticking, lightly oil your hands before shaping the meatballs.
- In the same bowl, cube tomatoes, zucchini, and purple onion. Add garlic, olive oil, oregano, salt, and pepper.
Step 2. Assemble and Bake
- Arrange the vegetables around the meatballs on a sheet pan.
- Bake at 350 degrees for 40-50 minutes, or until the internal temperature reaches 165 degrees.
Step 3. Finish and Garnish
- Drizzle with olive oil and lemon juice; garnish with fresh parsley. Toss gently to combine.
Step 4. Plate and Serve
- Plate the vegetables as a base, top with meatballs, and garnish with more parsley.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- Using a scoop ensures uniform meatball size and even cooking.
- Oil your hands to prevent the meat from sticking when shaping meatballs.
- Keep the vegetables bite-sized for even cooking.
- Adding lemon juice provides a fresh flavor.
Nutrition
- N/A
FAQs
1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works well as a substitute. The cooking time might need a slight adjustment, so keep an eye on them to prevent overcooking.
2. What can I substitute for zucchini?
Other vegetables like bell peppers, squash, or eggplant would be great additions. Feel free to experiment with your favorites!
3. How do I store leftovers?
Store leftover meatballs and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
This recipe for juicy Italian chicken meatballs with zucchini and tomatoes offers a delightful balance of flavor and convenience. Enjoy this simple yet satisfying dish as a weeknight meal or a delightful addition to your weekend gatherings. With minimal cleanup and maximum taste, it's a recipe you'll want to add to your regular rotation.