Chicken Meatballs with Whipped Feta
Dinner Ideas for Frozen Meatballs
Herby gremolata, fresh roasted vegetables, garlicky whipped feta and Jones gluten-free chicken meatballs combine to make this delicious 30 minute meal!
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 | Zucchini, chopped |
| 1 | Yellow squash, chopped |
| 1 | Small head of romanesco, chopped (Broccoli and Cauliflower can also be used) |
| 1 | Shallot, sliced |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Oregano |
| 1 (16oz.) package | |
Salt and pepper to taste | |
Gremolata: | |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Red wine vinegar |
| 2 tablespoons | Parsley, finely diced |
| 1 tablespoon | Dill, finely diced |
| 1 | Garlic clove, grated |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Lemon zest |
Whipped Feta: | |
| 1 block | Feta or 1 cup of feta crumbles |
| 1/2 cup | Greek yogurt |
| 1 | Garlic clove, grated |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Red pepper flakes |
Salt and pepper to taste |
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Directions
Heat oven to 400°F.
Add zucchini, squash, romanesco and shallot to a sheet pan. Drizzle with olive oil and garlic powder, onion powder, oregano, salt and pepper. Roast in oven for 30 minutes.
While veggies roast, heat a pan on medium-high heat and add frozen meatballs and 2 tbsp of water. Cook covered for 9 minutes until cooked through.
Make the gremolata. Mix olive oil, red wine vinegar, parsley and dill in a small bowl. Add garlic, lemon juice and zest. Mix well.
Add feta, Greek yogurt, garlic, lemon juice and red pepper flakes to a blender or food processor. Blend until smooth.
Remove veggies from the oven, meatballs from the pan and begin assembling the plate. Spread feta on a plate, top with roasted veggies, meatballs and finely, top with the herb mixture.
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