Chicken and Feta Meatballs with Mediterranean Vegetables Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 15To prep: 10 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 1594Calories: 381Protein: 32gFat: 19.9gSaturated Fat: 5gCarbohydrates: 15.4gCarbohydrates per 100g: 3gFibre: 7gSodium: 230mgPotassium: 1071mg Ingredients 500 g lean chicken mince 60 g feta, reduced fat, crumbled ¼ cup (25 g) rolled oats (or almon meal for gluten free) 1 garlic clove, crushed 2 tablespoons fresh parsley, chopped 1 teaspoon dried oregano ½ teaspoon ground cumin Freshly ground black pepper Mediterranean vegetables 2 zucchinis, chopped 2 red capsicums, chopped 300 g cherry tomatoes 1 large red onion, cut into wedges 1 teaspoon dried oregano Freshly ground black pepper 2 tablespoons extra-virgin olive oil Method Preheat oven to 200°C. Combine the chicken mince, feta, oats, garlic, parsley, oregano and cumin in a bowl. Season with black pepper and mix until just combined. Roll into approximately 16 meatballs. Place the zucchini, capsicum, tomatoes and red onion on a large, lined baking tray. Toss with olive oil, oregano and black pepper. Place the meatballs amongst the vegetables and drizzle with the remaining olive oil. Bake for 20–25 minutes, turning the meatballs halfway through, until golden and cooked through. Serve the meatballs with the roasted vegetables.
