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chicken meatballs with roasted red pepper sauce, topped with parsley

Chicken-Feta Meatballs + Roasted Red Pepper-Garlic Sauce

5 from 2 votes
Looking for healthy dinner ideas? These easy baked cheesy chicken meatballs with a roasty sweet bell pepper sauce are also guilt-free!
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4 people (or 3 hungrier people)
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method

Ingredients
  

For the sauce:
  • 2 red bell peppers halved and seeds/stems removed
  • 3 cloves garlic
  • 1 lemon juiced
  • 2 tbsp. olive oil
  • salt + pepper to taste
For the meatballs:
  • 1 lb. ground chicken
  • 1 egg
  • 1/2 c. breadcrumbs I used Panko
  • 1/4 c. Italian parsely chopped
  • 1/2 tsp. each garlic powder and sea salt
  • 1 scant c. feta crumbles

Equipment

  • Sheet pan, food processor/blender

Method
 

  1. Preheat oven to 400°F.
  2. Line a sheet pan with tinfoil for easy cleanup. Place bell pepper halves on pan. Add garlic cloves directly on or under red pepper to ensure garlic doesn’t dry out while roasting. Roast for 20-30 minutes, or until bell peppers are at your desired level of doneness.
  3. Prepare the meatballs while the peppers/garlic bake. In a medium bowl, add all meatball ingredients except the feta crumbles. Mix with fork or hands until fully combined, then gently fold in feta crumbles.
  4. Roll meatballs into approx. 1” balls and place on sheet pan, lined with tinfoil and greased with cooking spray or oil. Bake for 25 to 30 minutes, or until tops have started to brown and inside is fully cooked. Cut one meatball open just to make sure it’s safe!
  5. Add sauce ingredients into a blender/food processor and blend until totally smooth. Coat meatballs in sauce and enjoy!