Oven-Roasted Chicken Meatballs Stuffed with Goat Cheese
Simple, flavorful oven-roasted chicken meatballs are tender, juicy, and have a Middle Eastern flare. Stuff with goat cheese, then roast on a sheet pan with bell peppers and red onion. The whole dish can be made from start-to-finish in less than 30 minutes. Perfect for busy weeknights when you want a flavorful meal on the table quickly.
Servings: 8 servings
Calories: 316kcal
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 bell peppers, any color, cut into ½-inch pieces
- 1 medium red onion, cut into ½-inch pieces
- 2 lbs ground chicken
- 2 large eggs, whisked
- 1 cup breadcrumbs
- ¼ cup fresh parsley, finely chopped
- 1½ tsp za'atar
- 1 tsp sumac
- 1 tsp granulated garlic
- 1½ tsp Kosher salt, divided
- zest of 1 lemon, about 2 tsp
- 2 oz goat cheese, plus more for serving
Instructions
- Prepare the veggies. Preheat oven to 450°F / 230°C. Drizzle olive oil on a rimmed baking sheet, then place chopped red onion and bell peppers on top. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat.
- Make the meatball mixture. In a large mixing bowl, add 2 lbs ground chicken, 2 large eggs, 1 cup breadcrumbs, ¼ cup chopped parsley, 1½ tsp za'atar, 1 tsp sumac, 1 tsp garlic, 1 tsp Kosher salt, and 2 tsp lemon zest. Gently stir until will mixed.
- Portion the chicken meatballs. Use a ¼ cup cookie scoop to portion out meatballs. Take 1 level scoop of chicken meatball mixture and place in your hand. Add about ½ tsp of goat cheese right on top in the center. Scoop out another level ¼ cup of chicken and place directly on top of goat cheese. Use your hands to form the meatball and seal it around the cheese. Place on prepared baking sheet with veggies. Repeat with remaining chicken and goat cheese until all meatballs are formed. 2 lbs of ground chicken should yield approximately 16 meatballs.
- Roast the meatballs. Cook for 13-15 minutes, or until an internal temperature of 165F is reached. Serve meatballs with roasted vegetables, adding extra crumbled goat cheese on top as wanted.
Notes
- Other meats: Ground turkey or lamb work beautifully with za’atar and sumac.
- Breadcrumbs: Skip panko — it’s too coarse for tender meatballs.
- Stovetop method: Heat a few tablespoons olive oil in a large skillet over medium-high. Cook meatballs 1–2 minutes per side until browned all over, about 8–10 minutes total.
- Freezing: Cool cooked meatballs completely, then store in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge, or microwave in 30-second intervals (about 1 minute total) until warmed through.
Nutrition
Serving: 2meatballs | Calories: 316kcal | Carbohydrates: 13g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 650mg | Potassium: 733mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 2mg
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