Ground-at-home chicken meatballs with sun-dried tomato, parsley, Parmesan, feta, and plenty of fresh lemon.
PREP20 min
BAKE18–22 min
OVEN400°F
YIELD10–12 large
THE STORY
Meal prep without surrendering dinner.
Freezer food earns its space when it still tastes like something you wanted to make. Grinding the chicken at home keeps the texture in our control; sun-dried tomato, two cheeses, parsley, and lemon make sure the flavor holds up after freezing and reheating.
Shape them large for pitas and grain bowls, or smaller when you want a tray that stretches. They can go next to rice and roasted vegetables, into a wrap, or straight into a bowl with cucumber, tomato, feta, and tzatziki.
Method
Grind the chicken.Cut the cold chicken into pieces that fit the grinder and pass through the coarse plate.
Mix gently.Add the remaining ingredients and combine with your hands or a spatula only until evenly mixed.
Shape.Portion into golf-ball-size meatballs, about 2–2½ inches across.
Freeze for meal prep, if desired.Freeze on a tray until firm, about 1 hour, then vacuum seal in meal-size portions for up to 3 months.
Bake.Thaw overnight in the refrigerator. Heat the oven to 400°F and arrange on parchment or a wire rack. Bake large meatballs for 18–22 minutes.
Check temperature.Cook ground chicken to 165°F in the center. Extra-large meatballs may need 22–26 minutes; smaller ones 14–18 minutes.
Serve.Use in warm pitas with tzatziki, Mediterranean bowls, wraps, or alongside rice and vegetables.
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