These sheet pan chicken meatballs are a weeknight winner — roasted with juicy cherry tomatoes, sweet peppers, plenty of herbs and crumbled feta. They stay tender and moist, the vegetables turn almost saucy, and the feta adds a bright, tangy finish. Serve them over rice, tucked into pita with hummus, or in bowls for an easy, satisfying meal.
Make this tonight — it’s simple to prepare and full of flavor.
The meatballs are mixed with fresh herbs, crumbled feta, garlic and breadcrumbs, then placed right on the sheet pan among the peppers and tomatoes so they roast together. When they come out of the oven, a shower of feta and additional herbs finishes the dish.
This recipe is versatile: pile the meatballs over rice with a drizzle of hummus or tzatziki and extra feta, stuff them into warm pita with more hummus, or enjoy them straight from the pan. They’re flavorful, quick to pull together and perfect for busy evenings.
The vegetables soften and release their juices as they roast, creating a rustic, tomatoey base that complements the meatballs. The feta melts slightly and adds a creamy, salty contrast that brings the whole dish together.
I often eat these straight off the sheet pan — they’re that good.
Two favorite ways to enjoy them:
- Over rice with a drizzle of hummus or tzatziki and extra crumbled feta.
- Stuffed into homemade or store-bought pita with plenty of hummus and fresh herbs.
They’re easy, adaptable and always a crowd pleaser.
How they come together
Start by tossing whole cherry tomatoes, sliced sweet peppers and thinly sliced shallot on a sheet pan with olive oil, salt, pepper and a sprinkle of garlic powder. In a bowl, combine ground chicken with seasoned breadcrumbs, garlic powder, dried dill, dried oregano, a pinch of salt and pepper, then mix in an egg, crumbled feta and chopped fresh parsley. Shape the mixture into uniform 1.5-inch meatballs.
Nestle the meatballs among the tomatoes and peppers on the sheet pan so everything roasts together. Roast until the meatballs reach 165°F and the vegetables are soft and slightly caramelized. Remove from the oven and top with more parsley and crumbled feta.
Serve right from the pan or arrange over rice, inside breads, or in bowls. Leftovers reheat well and make great lunches.
You can see how tender and juicy these meatballs are in the photos — and how the roasted tomatoes create a simple, flavorful sauce.
Now your dinner is set — flavorful, quick and comforting.
Sheet Pan Chicken Meatballs with Tomatoes and Feta
Sheet Pan Chicken Meatballs with Tomatoes and Feta
4
20 mins
25 mins
45 mins
Ingredients
Meatballs
- 1 pound ground chicken (94% lean recommended)
- 1/2 cup seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- Kosher salt and pepper
- 1 large egg
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Tomatoes and peppers
- 2 cups whole cherry tomatoes
- 1 1/2 cups sliced sweet peppers
- 1 shallot, thinly sliced
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- In a bowl, combine ground chicken, breadcrumbs, garlic powder, dill, oregano and a big pinch of salt and pepper. Mix in the egg, feta and parsley until just combined. Roll into 1.5-inch meatballs, keeping them uniform in size.
- Place the cherry tomatoes, sliced peppers and shallot on a baking sheet. Drizzle with olive oil, season with salt, pepper and garlic powder, and toss to coat.
- Nestle the meatballs among the tomatoes and peppers on the sheet pan.
- Roast for 25 to 30 minutes, then flip and roast 5 to 10 minutes more, until meatballs reach an internal temperature of 165°F and vegetables are tender.
- Remove from the oven and top with fresh parsley and additional crumbled feta.
- Serve over rice, in pita, on sandwiches or as desired.
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Enjoy — I can already taste it!