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- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh basil, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil spray - 1 cup cherry tomatoes, halved - 1 zucchini, diced - 1 bell pepper, diced To make delicious sheet pan lemon herb chicken meatballs, gather these fresh ingredients. Start with one pound of ground chicken, which gives the meatballs their base. Add half a cup of breadcrumbs for texture and a quarter cup of grated Parmesan cheese for a savory touch. Next, crack open a large egg to bind the mixture. Minced garlic adds flavor, while the zest and juice of one lemon bring a bright, zesty kick. Fresh herbs like parsley and basil enhance the aroma and taste. A teaspoon of dried oregano adds depth, and don't forget to season with salt and pepper to your liking. Finally, prepare your vegetables. You’ll need one cup of halved cherry tomatoes, one diced zucchini, and one diced bell pepper. These veggies will roast alongside the meatballs, soaking up all those tasty flavors and adding color to your meal. This combination of ingredients creates a delightful dish that is both easy to prepare and full of flavor. First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will help with easy cleanup later. Next, grab a large mixing bowl. Combine the ground chicken, breadcrumbs, grated Parmesan, and egg. Add minced garlic, lemon zest, and lemon juice. Toss in chopped parsley, basil, oregano, salt, and pepper too. Use your hands to mix everything well. Make sure all the ingredients blend nicely. Now, it’s time to shape the meatballs. Take a small amount of the chicken mixture in your hands. Roll it into a ball about 1.5 inches in diameter. Place each meatball onto the prepared baking sheet. Keep some space between them. This will help them cook evenly. In another bowl, gather the cherry tomatoes, zucchini, and bell pepper. Toss them with a drizzle of olive oil, salt, and pepper. Spread the veggies around the meatballs on the baking sheet. This way, they cook together and share flavors. Lightly spray the meatballs with olive oil. This helps them brown nicely in the oven. Now, it’s time to bake. Place the baking sheet in the preheated oven. Set a timer for 18-20 minutes. The meatballs should be cooked through and reach an internal temperature of 165°F (75°C). The vegetables should be tender and colorful. After baking, remove the sheet from the oven. Let it cool for a few minutes before serving. Enjoy your delicious meal! Choosing the right ground chicken Use lean ground chicken for the best results. Lean meat helps the meatballs stay moist without being greasy. If you prefer more flavor, you can use a mix of dark and light meat. Techniques for binding ingredients To bind the meatballs, mix the ingredients gently. Over-mixing can make them tough. Add breadcrumbs and egg for good binding. The egg helps hold everything together. Variations of herbs and spices to try Feel free to experiment with herbs. Try adding thyme or cilantro for a different taste. Fresh herbs add bright flavors. You can also switch dried oregano for Italian seasoning. Adding heat with red pepper flakes or garlic If you like spice, add red pepper flakes. Just a pinch can elevate your meatballs. You can also increase the garlic for more flavor. This will give the dish a lovely kick. Serving suggestions with garnishes Serve the meatballs on a large platter. Drizzle them with fresh lemon juice for brightness. A sprinkle of chopped parsley adds color and flavor. Creative plating ideas for visual appeal Arrange the meatballs and veggies in a colorful pattern. Use a mix of bright cherry tomatoes and green zucchini. This makes the dish fun to look at and eat! {{image_2}} You can swap ground chicken for ground turkey or beef. This change keeps the meatballs tasty and moist. Turkey has a lighter flavor, while beef adds richness. For a dairy-free option, use nutritional yeast instead of Parmesan cheese. Nutritional yeast gives a cheesy flavor without dairy. It’s a great choice for those with lactose intolerance or vegan diets. Feel free to mix in other vegetables. Broccoli, carrots, or spinach can add color and nutrition. Use what you have on hand or what's in season. Seasonal veggies often taste better and are fresher. Try using asparagus in spring or squash in the fall. Each veggie brings its unique flavor. This keeps your meal exciting and fresh! You can change the flavor profile of your meatballs easily. For a Mediterranean twist, add sun-dried tomatoes and feta cheese. Fresh herbs like dill or mint also work well. If you want an Asian-inspired version, try ginger and green onions. Sesame oil can give a nice depth. Each variation transforms the dish into something new and fun. After your meal, let the meatballs cool down. Place the leftovers in an airtight container. Store the meatballs in the fridge for up to three days. This keeps them fresh and safe to eat. I recommend clear glass or BPA-free plastic containers. They make it easy to see what's inside. To freeze the meatballs, let them cool completely. Arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer for about an hour. This makes them firm and prevents them from sticking together. After that, transfer the meatballs to a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy them, take the meatballs out of the freezer. Thaw them in the fridge overnight. For reheating, place them in the oven at 350°F (175°C) for about 15 minutes. You can also microwave them for quick meals, but the oven keeps them crispy. Enjoy every bite! You can check if the chicken meatballs are done by using a meat thermometer. The internal temperature must reach 165°F (75°C). If you don’t have a thermometer, cut one meatball in half. It should be cooked through, with no pink inside. The outside should be golden brown. Yes, you can make these meatballs ahead of time. You can prepare them and place them on the baking sheet. Cover them and store in the fridge for up to 24 hours. When you are ready, bake as directed. This makes meal prep easy and quick. These meatballs pair well with various sides. You can serve them with a fresh salad for a light meal. Rice or quinoa also works great to soak up the lemon flavor. For a heartier option, consider serving them with garlic bread or pasta. Yes, these meatballs are a healthy choice. They use lean ground chicken, which is lower in fat than beef. The fresh herbs and veggies add vitamins and fiber. You can also control the salt and oil used, making them a smart meal. To add spice, you can mix in red pepper flakes or cayenne pepper. Add them to the chicken mixture before forming meatballs. For a different kick, try adding minced jalapeños or a dash of hot sauce. Adjust the amount to fit your spice level. You now have a clear path to make delicious Sheet Pan Lemon Herb Chicken Meatballs. We covered ingredients, preparation, baking, and storage. Remember to use fresh herbs and choose the right ground chicken for great flavor and texture. Feel free to experiment with substitutes and variations to fit your taste. With these tips, you can serve up tasty meatballs that are also healthy. Enjoy the process, and impress your family and friends with your cooking skills!

Sheet Pan Lemon Herb Chicken Meatballs

Discover the deliciousness of Zesty Lemon Herb Chicken Meatballs with this easy recipe! Made with juicy ground chicken, fresh herbs, and a zesty lemon kick, these meatballs are not only tasty but also healthy. Perfect for a quick dinner or meal prep, they pair beautifully with roasted veggies. Click through to explore this zesty chicken meatball recipe and elevate your weeknight meals with vibrant flavors!
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil spray

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper, diced

Instructions
 

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

    In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, lemon zest, lemon juice, parsley, basil, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.

      Using your hands, form the chicken mixture into small meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.

        In a separate bowl, toss the cherry tomatoes, zucchini, and bell pepper with a drizzle of olive oil, salt, and pepper. Spread the vegetables around the meatballs on the baking sheet.

          Lightly spray the meatballs with olive oil to help them brown.

            Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (75°C), and the vegetables are tender.

              Remove from the oven and let cool for a few minutes before serving.

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

                  - Presentation Tips: Serve the meatballs and roasted vegetables on a large platter. Drizzle with more lemon juice and sprinkle with fresh herbs for a vibrant finish.