Aegean Sea-Inspired Feta Chicken Meatballs
with Lemon-Pepper Potatoes and Feta Sauce
Feta cheese is the secret ingredient for giving juicy DIY meatballs a briny, salty pop! Complete this Greek-inspired feast with roasted potatoes and a fresh side salad that will please the whole family.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Russet Potato
2 tbsp
Italian Dressing
(Contains Milk)
1 unit(s)
Tomato
56 g
Spring Mix
28 g
Croutons
(Contains Milk, Wheat)
45 mL
Yogurt Sauce
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.31 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.**
Meanwhile, add yogurt sauce and 1 tbsp (2 tbsp) feta to a small bowl. Season with pepper, to taste, then stir to combine.
Add chicken, breadcrumbs, broth concentrate, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt to a large bowl, then combine. Add remaining feta, then gently mix.
Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Transfer to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**
Meanwhile, cut tomato into 1/2-inch pieces.When meatballs and potatoes are done, add spring mix and tomatoes to another large bowl. Drizzle Italian dressing over top, then toss to combine.
Divide potatoes, meatballs and salad between plates. Serve feta sauce alongside for dipping.
