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!

15 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

Zucchini, chopped


Yellow squash, chopped


Small head of romanesco, chopped (Broccoli and Cauliflower can also be used)


Shallot, sliced

1 teaspoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon


1 (16oz.) package

Jones Dairy Farm Chicken Meatballs

Salt and pepper to taste


2 tablespoons

Olive oil

2 tablespoons

Red wine vinegar

2 tablespoons

Parsley, finely diced

1 tablespoon

Dill, finely diced


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


Garlic clove, grated

1 tablespoon

Lemon juice

2 teaspoons

Red pepper flakes

Salt and pepper to taste


  1. Heat oven to 400°F.

  2. 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.

  3. 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.

  4. Make the gremolata. Mix olive oil, red wine vinegar, parsley and dill in a small bowl.  Add garlic, lemon juice and zest. Mix well.

  5. Add feta, Greek yogurt, garlic, lemon juice and red pepper flakes to a blender or food processor. Blend until smooth.

  6. 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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