Preheat oven to 400 degrees F and line a baking sheet with parchment paper or spray with nonstick spray.
⭐In a large bowl, combine ground chicken, breadcrumbs, egg, sun dried tomatoes, feta and parmesan cheeses, garlic, green onions, parsley and season with salt and pepper. Mix everything together using a spoon, or your hands, until all combined.
⭐Using a small to medium cookie scoop (I used this 1.2 tablespoon size scoop), make 2-inch sized balls and place on baking sheet lined with parchment paper (or sprayed with non-stick spray). You should get about 18 meatballs.
⭐Pop the sheet pan in the oven and bake for about 20 to 25 minutes, until lightly browned and cooked through.
⭐Squeeze a little lemon juice over top (if desired) and serve alongside a Mediterranean salad or make bowls with brown rice, homemade tzatziki sauce and fresh veggies!
NOTES:
To Make Ahead: These meatballs can easily be prepped ahead of time and stored in the fridge tightly covered for 2 or 3 days before baking. When you are ready to bake, simply pop them in the oven and follow recipe instructions.
To Store: These meatballs can be stored in a sealed, airtight container in the fridge for up to 4 days and leftovers taste even better making them great for meal prep! To reheat, you can either pop them in the oven at 350 degrees until meatballs are heated through or you can warm them up in the microwave or air fryer.
To Freeze: These meatballs are also freezer-friendly! To freeze, let them cool completely and store in a sealed Ziplock freezer bag for up to 3 months. Let them thaw completely before re-heating.
NUTRITIONAL INFO:
Serving Size: 3 meatballs Calories: 195Sugar: 1g Sodium: 403.2 mg Fat: 10.8 g Saturated Fat: 3.8g Carbohydrates: 4.1 g Fiber: 0.4g Protein: 17.9g
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