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- 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg The main ingredients create a tasty base for the meatballs. Ground chicken keeps them light and juicy. Breadcrumbs help bind the mix together. Parmesan adds a rich flavor that pairs well with garlic and herbs. The egg also helps hold everything in place. - 4 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh basil, chopped - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil Garlic gives a strong and savory punch. Fresh parsley and basil bring brightness to the dish. Oregano adds an earthy note. Salt and pepper enhance all the flavors. Olive oil is key for roasting the vegetables and adds a nice richness to the meatballs. - 1 zucchini, sliced into half-moons - 1 bell pepper, chopped - 1 red onion, diced The veggies not only add color but also nutrients. Zucchini cooks up soft and sweet. Bell pepper offers a sweet crunch. Red onion adds a bit of sharpness. Together, they balance the savory meatballs well. These ingredients work in harmony to create a meal full of flavor. You can mix, match, or swap them to suit your taste. Enjoy crafting this delicious dish! 1. Preheat your oven to 400°F (200°C). This helps the meatballs cook well. 2. Line a large baking sheet with parchment paper. This makes clean-up easy. 3. In a large bowl, mix the ground chicken, breadcrumbs, and Parmesan cheese. Add the egg, minced garlic, parsley, basil, oregano, salt, and pepper. Stir until all ingredients blend well. 1. Shape the mixture into meatballs about 1 to 1.5 inches wide. This size cooks evenly. 2. Place the meatballs on one side of the baking sheet. 3. On the other side, arrange sliced zucchini, chopped bell pepper, and diced red onion. Drizzle with olive oil and sprinkle with salt and pepper. 1. Bake for 20 to 25 minutes. The meatballs should reach 165°F to be safe to eat. 2. Check if the veggies are tender. They should be bright and soft. 3. Once cooked, take them out and let them cool for a few minutes before serving. To make great meatballs, size matters. Aim for meatballs about 1 to 1.5 inches wide. Use a small ice cream scoop or your hands to keep them uniform. This helps them cook evenly. When mixing, combine the ground chicken and ingredients gently. Overmixing can make the meatballs tough. Just mix until everything is blended. This keeps them light and flavorful. Choose colorful veggies for your sheet pan. Zucchini, bell peppers, and red onions add taste and appeal. They roast well and cook at the same time as the meatballs. Season the vegetables with olive oil, salt, and pepper. Toss them in the oil to coat evenly. This brings out their natural flavors and makes them tasty. For a delightful meal, pair the meatballs with fresh lemon wedges. Squeezing lemon juice adds brightness to the dish. You can also serve with a side of rice or a fresh salad for extra crunch. Plating is key! Arrange the meatballs in the center and scatter the veggies around. This creates a colorful presentation that looks as good as it tastes. {{image_2}} You can change the meat in this recipe. Ground turkey or beef works great. Each type brings its own flavor. If you want a lighter option, turkey keeps the dish healthy. Beef adds richness and deep taste. For a vegetarian option, use chickpeas or lentils. Mash them and mix with the other ingredients. You can also add some oats for texture. These choices keep the dish fun and fresh. Changing up the herbs is a simple way to add flavor. Try thyme or rosemary for a different taste. You can also mix in some red pepper flakes for heat. This adds a nice kick to the meatballs. Cheese is another way to boost flavor. Add feta for a tangy twist. Or sprinkle some smoked cheese for depth. Spices like paprika or cumin also work well. Feel free to experiment to find your favorite mix. Seasonal vegetables can keep this dish exciting. In summer, add corn or cherry tomatoes. In winter, think about root veggies like carrots or sweet potatoes. These swaps give you new flavors and textures each time. You can also add spinach or kale for extra nutrients. They cook down nicely and blend well with the meatballs. This keeps your meal colorful and healthy. Enjoy the creative process! To keep your meatballs fresh, store them in the fridge. Place them in an airtight container. They stay good for up to three days. If you want to keep them longer, freezing is a great option. Use a freezer-safe container or bag. Label with the date. You can freeze them for up to three months. To reheat your meatballs, the oven works best. Preheat it to 350°F. Place the meatballs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15 minutes. The microwave is quicker but can dry them out. If you use it, heat in short bursts. Check often to avoid overcooking. Leftovers last about three days in the fridge. After that, they may spoil. Signs of spoilage include a strange smell or color change. If you see any mold, throw them away. Always trust your senses! If in doubt, it's safer to discard the food. To keep your chicken meatballs moist, use these simple tips: - Add moisture: Include a bit more olive oil or another liquid. - Use fresh ingredients: Fresh herbs and garlic add moisture and flavor. - Don't overmix: Mix just enough to combine the ingredients. - Check cooking time: Cook until just done, around 20-25 minutes. These tips help you enjoy juicy meatballs every time. It's all about balancing flavors and keeping the moisture in. Yes, you can bake the meatballs without vegetables. - Adjust cooking time: Without veggies, the meatballs may need less time. Check them after 15 minutes. - Add extra flavor: Consider adding more herbs or spices to the chicken mix. - Serve with sides: Pair the meatballs with your favorite sides like rice or pasta. This way, you can still enjoy the tasty meatballs, even without the veggies. To make these meatballs gluten-free, simply swap the breadcrumbs. - Use gluten-free breadcrumbs: Many brands offer wheat-free options. - Try oats: Ground oats can also work well as a substitute. - Consider almond flour: This adds a nutty flavor and keeps the meatballs light. These swaps ensure everyone can enjoy your delicious meatballs without gluten. In this article, we explored how to make delicious chicken meatballs with veggies. We covered key ingredients like ground chicken and fresh herbs. You learned step-by-step instructions for preparation, baking, and serving. I shared tips for perfect meatballs and discussed fun variations to try. Finally, I provided guidelines for storing your leftovers. With these insights, you can create a tasty meal that fits your taste and needs. Enjoy cooking and experimenting with flavors for your next family dinner!

Sheet-Pan Garlic Herb Chicken Meatballs

Experience the deliciousness of sheet-pan garlic herb chicken meatballs! This easy recipe combines tender ground chicken with fresh herbs and spices, all roasted alongside vibrant veggies for a complete meal on one pan. Perfect for busy weeknights, you'll love how simple and flavorful this dish is. Click through to explore the full recipe and discover how to make mealtime a breeze with these mouthwatering meatballs!
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

4 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 zucchini, sliced into half-moons

1 bell pepper, chopped

1 red onion, diced

Fresh lemon wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, basil, oregano, salt, and black pepper. Mix until everything is well combined.

      Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on one side of the prepared baking sheet.

        On the other side of the baking sheet, arrange the sliced zucchini, bell pepper, and diced red onion. Drizzle the vegetables with olive oil, and season with salt and pepper.

          Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F) and the vegetables are tender.

            Once cooked, remove from the oven and let cool for a few minutes before serving.

              Serve the meatballs and roasted vegetables with fresh lemon wedges for squeezing over the top.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4