Mediterranean Oven Roasted Chicken Meatballs
Super juicy Mediterranean chicken meatballs bursting with incredible flavors! One of the coziest and simplest meal on our family's dinner rotation.
Ingredients
FOR THE CHICKEN MEATBALLS
- 1.7 pounds (800g) ground chicken breast (or turkey) meat
- 1 cup (110g) breadcrumbs, preferably whole-wheat
- 2 raw eggs, lightly beaten
- 2 big carrots (or 3 small), grated
- 1 big onion, minced
- 1 red pepper, minced
- ½ green or yellow pepper, minced
- 1 fresh tomato, grated
- 2 zucchinis, grated
- 2 cloves garlic, minced or grated
- 1 tablespoon salt
- Olive oil for coating
- 1 tablespoon fresh mint or ½ tablespoon dried mint
- 1 tablespoon fresh oregano or ½ tablespoon dried oregano
FOR THE SUN-DRIED TOMATO SAUCE
- 2 cups (1 pound/500g) chopped tomatoes, fresh or canned
- ½ cup (60g) marinated oil packed sun-dried tomatoes, oil drained and chopped
- 1 onion, chopped
- 3 cloves garlic, minced or grated
- 2 tablespoons olive oil
- ½ cup (120ml) dry white wine
- 1 teaspoon dried oregano or thyme (or 1 tablespoon fresh)
- 1 teaspoon paprika
- ½ teaspoon cumin (optional)
- ½ teaspoon cinnamon powder (optional)
FOR THE MASHED POTATOES WITH FETA
- 4 medium russets or Yukon gold potatoes, washed well, skins left on
- 1 garlic clove, minced (optional)
- 2 cups (300g) Greek feta cheese, crumbled
- ½ cup (12ml) whole milk
- 3 tablespoons extra-virgin Greek olive oil
- Salt and pepper
Instructions
BAKE THE MEATBALLS
- Preheat the oven to 200° C (392°F).
- Add all the ingredients in a big bowl. Coat your hands with olive oil, and roll the meat into about 1 ½″ balls (it will make 18-20 meatballs).
- Line a baking sheet with parchment paper. Place the meatballs individually, leaving a bit of room in between and transfer them to the oven.
- Roast uncovered for 10 minutes, turn them over and roast for another 10 minutes. The meatballs are crisp on the outside, but not yet cooked through on the inside.
MAKE THE SUN-DRIED TOMATO SAUCE
- While the meatballs are in the oven, set a large pot (or pan) over medium heat. Add the olive oil until lightly shimmering (not smoking).
- Add the onion and cook over medium heat. Stir regularly, until golden (4-5 minutes). Add the garlic and stir for a minute.
- Add oregano or thyme, paprika, cumin (optional) and cinnamon (optional). Pour in the white wine and stir until absorbed about 3 minutes.
- Finally, add the chopped tomatoes. Season with salt and pepper and stir in immediately the half-baked chicken meatballs.
ASSEMBLE CHICKEN MEATBALLS & SUN-DRIED TOMATO SAUCE
- Stir the half-cooked meatballs in the tomato sauce. Cook stirring occasionally over low heat, until the sauce thickens slightly and the meatballs are cooked through. About 15 minutes for smaller sized meatballs and 20-25 minutes for bigger ones.*
FOR THE FETA MASHED POTATOES
- While the meatballs are in the oven, add the potatoes in a pot with cold salted water and cover. Bring the water to a boil and cook until they are fork-tender. Drain and cool slightly.
- Peel the potatoes skin away and add them to a bowl with the milk. Add the garlic (optional). Mash the potatoes (a potato masher will save time and trouble) and then add feta cheese crumbles and olive oil. Mix well and season with salt and pepper.
Notes
*It is better not to add water. If you keep the heat low, you won’t need more liquid. But if the sauce is too thick for your liking, add about half a cup of hot water and stir.
See above (in the post) instructions for meal prepping, reheating, freezing, and handling leftovers.
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