Sheet Pan Smoky Paprika Chicken Meatballs

• 1 ½ cups ground chicken
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup breadcrumbs
• 1 large egg
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine ground chicken, 1 tablespoon olive oil, smoked paprika, garlic powder, oregano, salt, pepper, breadcrumbs, and egg. Mix gently.
3. 3 Form the mixture into 1-inch meatballs.
4. 4 Toss cherry tomatoes, zucchini, and red bell pepper with the remaining olive oil on a sheet pan.
5. 5 Arrange meatballs on the sheet pan with veggies.
6. 6 Roast for 20-25 minutes until meatballs are cooked through and veggies are tender.
7. 7 Sprinkle with parsley and drizzle with lemon juice before serving.

Nutrition

Tips

• For crispier meatballs, broil for an additional 1-2 minutes at the end, watching closely to avoid burning.
• Customize your veggies based on what you have on hand!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Serving Suggestions

• Serve with a side of couscous or a fresh green salad.
• Pair with a squeeze of lemon for extra brightness.

FAQ