Preparation

• Preheat the oven to 400°F. Lightly brush a large sheet pan with olive oil.
• Add the onions and tomatoes to a large mixing bowl. Sprinkle with salt and about half of the thyme. Drizzle with enough olive oil to coat and toss to combine. Transfer to the prepared sheet pan and spread well.
• In the same mixing bowl, add the chicken, garlic, egg, remaining thyme, parmesan, breadcrumbs, and parsley. Season with oregano, paprika, and a pinch of salt and black pepper. Drizzle a bit of extra virgin olive oil and mix well.
• Divide the mixture into small meatballs, about 1 ½ tablespoons each. Nestle on the sheet pan between the tomatoes and onions.
• Bake until the meatballs begin to turn golden brown and the tomatoes collapse, about 30 minutes. For more color, increase the heat to 450°F, brush with olive oil, and bake for an additional 5 minutes.