In a large bowl, combine the ground chicken, panko, egg, Feta, onion, bell peppers, garlic, oregano, dried basil, onion powder, salt, pepper and lemon zest. With your hands or a large sturdy spatula, mix until combined. Don’t overwork the mixture.

Scoop up the meat mixture with an ice cream scoop (2 tablespoon-size for regular meatballs) and drop onto the prepared sheet pan. After all of the mixture has been scooped up, roll each portion into a round ball. If the dough seems sticky or hard to roll, lightly wet your hands in between every couple of meatballs. Space the meatballs out on the sheet pan.

Combine the olive oil and paprika in a small bowl and stir to combine. Brush each meatball with the oil mixture then place the pan in the oven and bake for 10-14 minutes or until nicely golden brown. Remove from the oven and serve.

See suggestions for serving up above in the post.

Meatballs can be prepped ahead up through step 3 and then refrigerated for up to 12 hours. Remove from the refrigerator and proceed with step 4. You will need to add an extra minute or two to compensate for the fact that the meatballs have been refrigerated.