Dinner recipe · from the recipe book

Lemon-Herb Chicken Meatballs with Roasted Vegetables

Name: Lemon-Herb Chicken Meatballs with Roasted Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Ground chicken; 1 large (50 g) Eggs, beaten; ½ cup (45 g) Plain dry breadcrumbs; ¼ cup grated (25 g) Grated Parmesan; ⅓ cup chopped (20 g) Fresh parsley, finely chopped; ⅔ cup sprigs (6 g) Fresh dill, finely chopped; 3 cloves (9 g) Garlic, minced; 2 tsp (4 g) Lemon zest; 3 small (500 g) Red potatoes, cut into 1-inch chunks; 3⅓ cups florets (300 g) Broccoli, cut into florets; 2 cups chopped (250 g) Zucchini, cut into half-moons; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (27 g) Olive oil; 2 tsp (2 g) Dried oregano; ¾ tsp (5 g) Salt; ¾ tsp (2 g) Black pepper; 2 tbsp (30 g) Lemon juice

Tender ground chicken meatballs packed with parsley, dill and lemon zest, roasted on one pan with golden potatoes, broccoli and zucchini for crisp edges and juicy bites.

Sheet pan
55 min · 25 min hands-on
Serves 4

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb560 gGround chicken
1 large50 gEggsbeaten
½ cup45 gPlain dry breadcrumbs
¼ cup grated25 gGrated Parmesan
⅓ cup chopped20 gFresh parsleyfinely chopped
⅔ cup sprigs6 gFresh dillfinely chopped
3 cloves9 gGarlicminced
2 tsp4 gLemon zest
3 small500 gRed potatoescut into 1-inch chunks
3⅓ cups florets300 gBroccolicut into florets
2 cups chopped250 gZucchinicut into half-moons
1 medium110 gRed onioncut into wedges
2 tbsp27 gOlive oil
2 tsp2 gDried oregano
¾ tsp5 gSalt
¾ tsp2 gBlack pepper
2 tbsp30 gLemon juice

Steps

Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
Prepare the vegetables first: toss the potato-red chunks and red onion wedges with two-thirds of the olive oil, the oregano, half of the salt and half of the black pepper. Spread on one sheet pan and roast for 15 minutes.
While they roast, make the meatball mixture: in a bowl combine the ground chicken, egg, breadcrumbs, parmesan, parsley, dill, garlic, lemon zest, the remaining half of the salt and the remaining half of the black pepper. Mix gently until just combined.
With damp hands, roll the mixture into 20 balls and place them on the second sheet pan.
Toss the broccoli and zucchini with the remaining one-third of the olive oil. Stir the potatoes, then add the broccoli and zucchini to that pan.
Return the vegetable pan to the oven and add the meatball pan. Roast both for 20 to 22 minutes, until the vegetables are browned and the meatballs reach 165°F (74°C) in the center.
Drizzle the lemon juice over the vegetables and meatballs, then divide among 4 plates.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Lemon-Herb Chicken Meatballs with Roasted Vegetables

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