Sun-Dried Tomato and Caper Chicken Meatballs with Feta
 
 
These baked Chicken Meatballs are so incredibly delicious. They taste great with potatoes, inside sandwiches, and are meal-prep friendly!
Ingredients
LEMON WHITE WINE SAUCE:
  • 4 tbsp. Butter
  • 3 Garlic Cloves, minced
  • ½ Lemon, juiced
  • ½ cup White Wine
  • ¼ cup Heavy Cream
  • Salt + Pepper, to taste
FOR THE MEATBALLS:
  • 1 lb. Ground Chicken
  • ½ cup Panko Bread Crumbs
  • 1 Large Egg
  • ¼ cup Minced Yellow Onion
  • ½ cup Feta Cheese Crumbles
  • ¼ cup Sun-dried Tomatoes, minced
  • 1 tsp. Garlic Powder
  • 1 tbsp. Fresh Dill
  • 1 tsp. Dried Oregano
  • ¼ cup Drained Capers
  • 2 tbsp. Minced Italian Parsley + more for garnish
  • ½ tsp. Salt
  • Lemon Slices, as garnish
Instructions
  1. TO MAKE THE WHITE WINE SAUCE: Melt the butter in a skillet over medium-high and add the minced garlic. Sauté for 2 minutes, then add the lemon juice and white wine. Continue to simmer until slightly reduced, about 5 minutes. Whisk in the heavy cream, salt and pepper. Set aside until ready to use.
  2. FOR THE MEATBALLS: Preheat the oven to 400F. Combine all ingredients in a large bowl (except for the lemon slices for garnish) and mix with your hands until throughly combined. Roll into 15 meatballs and bake for 25 - 30 minutes, or until internal temperature reaches 165F.
  3. TO SERVE: Plate with your favorite side dish, and drizzle with as much of the white wine sauce as you'd like. Sprinkle with additional parsley and serve with fresh lemon slices.
Recipe by Slice of Jess at https://sliceofjess.com/sun-dried-tomato-and-caper-chicken-meatballs-with-feta/