Print

Herb Chicken Meatball Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 126 reviews

A flavorful and nutritious Herby Chicken Meatball Bowl featuring tender chicken meatballs infused with fresh herbs and spices, served alongside roasted sweet potatoes and chickpeas. This wholesome dish balances protein and vegetables, perfect for a satisfying lunch or dinner.

Ingredients

Roasted Sweet Potatoes

  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin

Chicken Meatballs

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 shallot, finely chopped
  • 1 tablespoon green onions, finely chopped (half of 2 green onions)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Herbes de Provence
  • 1 tablespoon olive oil (for frying)

Additional Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tablespoon olive oil (for sweet potatoes)
  • 1/2 teaspoon salt (divided)
  • Remaining green onion for garnish (1 tablespoon)

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, cinnamon, and cumin. Mix until the sweet potatoes are evenly coated with the seasoning.
  2. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 20 to 25 minutes, or until they are tender and golden brown. Once done, set them aside.
  3. Make the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, egg, panko breadcrumbs, finely chopped shallot, half of the chopped green onions, chopped cilantro, chopped dill, and grated Parmesan cheese. Season with 1/2 teaspoon salt, garlic powder, onion powder, and Herbes de Provence. Mix gently until all ingredients are just combined to avoid a dense texture.
  4. Form and Brown the Meatballs: Shape the mixture into 1 to 1.5 inch meatballs. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides for about 8 to 10 minutes total, making sure they are fully cooked through.
  5. Prepare Chickpeas and Assemble: Drain and rinse the chickpeas. To assemble each bowl, divide the roasted sweet potatoes between serving bowls, then top with the cooked meatballs. Scatter the chickpeas around the bowl. Garnish with the reserved chopped green onions for a fresh finish.

Notes

  • Ensure not to overmix the meatball mixture to keep the meatballs tender.
  • Sweet potatoes can be roasted a day ahead and reheated before assembly.
  • For a spicier version, add a pinch of cayenne pepper to the meatball mixture.
  • Use gluten-free breadcrumbs to make this dish gluten-free.
  • Add a squeeze of fresh lemon juice over the bowl for extra brightness.

Find it online: https://mealoria.com/herb-chicken-meatball-bowl-recipe/