Baked Chicken and Feta Meatballs

6 servings | Prep Time: 30 minutes | Cook Time: 20 minutes

Ingredients:

Meatballs, meet real Washington dairy.

This delicious baked chicken and feta meatball recipe is made with a mix of ground chicken, Appel Farms Basil Tomato Feta, parmesan cheese, and a whole host of Italian spices. Top it off with marinara and fresh parsley and you’ve got a whole meal’s worth of meatballs and no pasta required. Bake this on Sunday and meal prep is done for the week!


Baked Chicken and Feta Meatballs

6 servings | Prep Time: 30 minutes | Cook Time: 20 minutes

Ingredients:

  • 1 pound ground chicken
  • ¼ red onion, very finely chopped
  • ½ cup very finely crumbled Appel Farms Basil Tomato Feta
  • ¼ cup finely chopped parsley
  • ¼ cup fine, dry breadcrumbs (store-bought or made from stale bread)
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fine sea salt
  • 1 (24oz) jar marinara sauce
  • 1 cup shredded parmesan cheese
  • Chopped parsley
Directions:
  1. Preheat oven to 375℉.
  2. In a large bowl combine chicken, onion, feta, parsley, breadcrumbs, egg, garlic, Italian seasoning, and salt. Use your hands to mix the ingredients until well combined.
  3. Use a tablespoon to measure out meatball mixture, then shape each portion into a ball by rolling it between your palms.
  4. Pour marinara into the bottom of a 13×9” baking dish. Place meatballs in the sauce and sprinkle with cheese.
  5. Bake meatballs until cooked to an internal temperature of 165℉ and the cheese is melted and starting to brown, about 20 minutes. Sprinkle with parsley before serving.

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