Recipe: Sheet Pan Chicken Meatballs With Tomatoes and Chickpeas

Ingredients

Preheat the oven to 400°F and adjust the rack to the top position.
In a large bowl, mix the egg, panko, feta brine, half of the crumbled feta, half of the parsley, 4 tablespoons of harissa, and 2 tablespoons of olive oil until well combined.
Add 2 grated garlic cloves, salt, and black pepper to the mixture and stir again.
Incorporate the ground chicken into the mixture using clean hands until just combined.
On a large baking sheet, combine the tomatoes and chickpeas with 2 tablespoons of olive oil, the remaining harissa, salt, and pepper, mixing well.
Form the chicken mixture into about 16 meatballs and place them on the baking sheet with the tomatoes and chickpeas.
Bake the meatballs for 12-15 minutes until they are halfway cooked, checking for doneness.
In a small bowl, mix the remaining feta, parsley, olive oil, and the last grated garlic clove.
Broil the meatballs for 8-10 minutes until browned and fully cooked, rotating the tray if necessary.
Let the dish sit for a few minutes before sprinkling the feta mixture over the meatballs.

Servings

Calories

450

Total fat

20g

Total carbohydrates

30g

Total protein

30g

Sodium

800mg

Cholesterol

100mg