Sheet Pan Feta Chicken Meatballs

Heat the oven to 220C and line or lightly oil a large tray. Cut the red onion into wedges and the courgettes into thick half-moons, then toss them with the cherry tomatoes, 2 tablespoons olive oil, a pinch of salt, and a little black pepper. Spread the vegetables out well and start them roasting first so they get a head start on caramelization.

In a mixing bowl, combine the ground chicken, crumbled feta, panko, egg, finely grated garlic, lemon zest, chopped parsley, oregano, the remaining salt, and the black pepper. Mix just until evenly combined; overworking ground chicken can make the meatballs dense. The mixture should feel soft but still hold its shape.

Wet your hands lightly and roll the mixture into 16 compact meatballs of even size. Pull the tray from the oven after the vegetables have roasted for about 10 minutes and begun to take on colour at the edges. Turn the vegetables quickly, then nestle the meatballs among them with a little space around each one.

Return the tray to the oven and roast for 12 to 15 minutes, turning the meatballs once if you want more even colour. The meatballs should be golden, firm, and fully cooked, while the vegetables should be lightly charred and softened. If needed, switch to the grill for the final 1 to 2 minutes for extra browning.

Meanwhile, stir the Greek yogurt with a squeeze of lemon juice, a drizzle of olive oil, and a small pinch of salt to make a quick sauce. It should be spoonable and bright, not too thick. Taste and adjust with more lemon if the dish needs extra freshness to balance the salty feta and roast notes.

Let the tray stand for 2 minutes once it comes out of the oven so the juices settle. Spoon some yogurt onto plates or a serving platter, then arrange the roast vegetables and meatballs over the top. Finish with extra parsley and a little more lemon zest for fragrance and colour.

Serve with warm flatbreads, couscous, or simply on its own. Spoon any tray juices over the meatballs just before serving, as they carry a lot of concentrated flavour from the vegetables, chicken, and feta. This dish is especially good while still warm, when the feta remains creamy inside the meatballs.