Sheet Pan Greek Chicken Meatballs With Chickpeas and Vegetables

• 1 pound lean ground chicken (around 93% lean is best) ↔ Replace
• 1 large egg ↔ Replace
• ½ cup plain panko breadcrumbs ↔ Replace
• ⅓ cup ricotta ↔ Replace
• ¼ cup crumbled feta cheese ↔ Replace
• 1 tablespoon red wine vinegar ↔ Replace
• ½ a small red onion or a shallot, peeled and rough chopped ↔ Replace
• 4 cloves garlic, peeled and rough chopped ↔ Replace
• 1 cup fresh herbs (I like to do mint and parsley), rough chopped ↔ Replace
• ⅛ teaspoon ground cumin ↔ Replace
• 1 teaspoon dried oregano ↔ Replace
• ½ teaspoon dried thyme ↔ Replace
• ½ teaspoon salt ↔ Replace
• ½ teaspoon ground black pepper ↔ Replace
• 2 cups diced yukon gold potatoes, ½ inch dice (2-3 medium potatoes) ↔ Replace
• 2 bell pepper sliced ↔ Replace
• 1 small red onion sliced into wedges ↔ Replace
• 1 cup cherry tomatoes ↔ Replace
• one 15 oz can of chickpeas, drained and rinsed ↔ Replace
• 2 tablespoons olive oil ↔ Replace
• Juice of one lemon ↔ Replace
• 1 tablespoon Mustard ↔ Replace
• 1 teaspoon garlic powder ↔ Replace
• ½ teaspoon pepper ↔ Replace
• ½ cup pitted olives ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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