Chicken Meatballs with Whipped Feta
Bright Gremolata, Creamy Feta, Savory Meatballs — One Beautiful Bowl
These Chicken Meatballs with Whipped Feta pair Jones No Antibiotics Ever Chicken Meatballs and sheet pan roasted zucchini, squash, and romanesco with a silky whipped feta blended with Greek yogurt, garlic, and lemon, finished with a bright herb gremolata of parsley, dill, and red wine vinegar. Fresh, colorful, and on the table in 30 minutes.
Ingredients
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 small head of Romanesco, chopped (broccoli and cauliflower can also be used)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 (16 oz.) package Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 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
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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