I’d like to introduce you to my new favorite sheet pan dinner, chicken meatballs.
Hold on, I promise this is much sexier than it sounds.
I’ve been eyeing this recipe from BA’s Basically since it landed in my inbox, and it did not disappoint. In fact, this gave me a new boost of cooking confidence.
These are not your grandma’s meatballs. (Unless she was very avant-garde and made meatballs like this – who am I to say!)
The ground chicken is light, which means the other party guests – feta, parsley, harissa – can take center stage. (Wait, what’s harissa?! Hang tight, we’ll get to it.) This meal is an unexpected flavorbomb that I am all-in for – salty, savory, spicy, 100% here for it.
Using harissa means I’m expanding my pantry and my palette. It’s a hot north African chili paste and this was my first time cooking with it. I bought a mild version of the paste, because baby steps, but if you’re living that spicy life, take it up a notch.
Then there are the cherry tomatoes and chickpeas that get thrown onto the sheet pan. They cook so perfectly and form this pseudo-sauce when you top it with the pasta of your choice.
Maybe the part where I geeked out most: This was the second time in 24 hours that I used the broiler. I am brand new to broiling, but I am not looking back. The broiler used to be a default storage space under the oven and I had ZERO confidence using it. It’s now my bff in the kitchen. Broiling gave the meatballs a crisp outer coating, while leaving the inside tender and meatball-y. (Forgive me if broiling meatballs is so 2008, but this was v. exciting for me.)
On top of ALL OF THAT, I gave zoodles a shot for the first time. (I know, I know – waaaaaay behind the trend.) I used a handheld OXO spiralizer and sautéed them up in a pan while the meatballs were cooking.
Here’s the recipe, from BA’s Basically.
Chicken Meatballs, Tomatoes & Chickpeas | Serves 4-8
Ingredients
6 tbsp. harissa paste, divided
1 large egg
½ cup panko
6 oz. feta in brine plus 1/4 cup brine, cheese crumbled, divided
2/3 cup chopped parsley, divided
6 tbsp. olive oil, divided
3 garlic cloves, divided
1 tsp. kosher salt
Freshly ground black pepper
1 lb. ground chicken
1-pint cherry tomatoes, halved
1 15-oz. can chickpeas, rinsed, drained
Instructions
Preheat oven to 400 F
Stir egg, panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 4 tbsp. harissa, and 2 tbsp. oil in large bowl until egg is blended and mixture looks homogenous.
Grate 2 cloves garlic into the bowl, then add 1tsp. salt and several cranks of black pepper. Stir again.
Add chicken and mix with clean hands until mingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
Pour tomatoes and chickpeas into the baking sheet. Add 2 tbsp. oil and 2 tbsp. harissa. Season with a pinch of salt and pepper. Toss everything together right on sheet until chickpeas and tomatoes are evenly coated. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms.
Roll chicken mixture between palms into about 16 golf ball-sized balls. Place on baking sheet, around chickpeas and tomatoes.
Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 Tbsp. oil in a small bowl, then grate in remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
Place baking sheet back on top rack if your broiler is on the top of your oven. If you have the kind that’s a drawer underneath the oven, slide those suckers in. Broil meatballs, and rotate the tray once or twice if browning unevenly. The meatballs are ready when they’re browned and fully cooked, some tomatoes are lightly charred, and some chickpeas are crisp – about 8–10 minutes.
Let sit a few minutes, then sprinkle feta mixture over meatballs.
Top with your favorite pasta, or just eat them right off the pan.
Notes
I had the hardest time finding feta in brine. If you’re grocery store is like “nah, we’re not into that,” too, combine a ¼ cup of water and ½ tbsp. salt to do the trick.
If you’re doing WW like I am (only 50% of the time, tbh), two of these meatballs are 5-7 points total – not bad considering the feta and all other nonsense. Pair with zoodles to avoid packing on more points. (And if you’re not doing WW, please enjoy with all of the pasta and extra cheese.)
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