Smart Apricot-Glazed Chicken Meatballs
with Mustard-Tossed Roasted Veggies
In this smart dinner, chicken meatballs get a little love from a sweet glaze of butter and apricot! Mustard dressing with a hint of sweetness is tossed through roasted veggies to lend a flavourful bite that kicks up the standard side.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Whole Grain Mustard
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2 -inch pieces.Peel, then cut carrot into 1/4-inch rounds. Add potatoes, carrots and 2 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast veggies in the middle of the oven until softened slightly, 12-13 min.
Meanwhile, trim then halve green beans.Thinly slice chives.Peel, then mince or grate garlic.Combine vinegar, half the chives, half the garlic, 2 tsp mustard and 2 tsp apricot spread (dbl both for 4 ppl) in a small bowl. Add chicken, broth concentrate, panko, remaining garlic, remaining mustard and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine.
After potatoes and carrots have roasted for 12-13 min, carefully remove the baking sheet from the oven.Push potatoes and carrots to one side, then add green beans to the other side.Drizzle 1 tsp oil (dbl for 4 ppl) over green beans. Season with salt and pepper, then toss to coat.Toss all veggies together, then continue roasting until tender, 12-14 min.
Meanwhile, roll chicken mixture into 8 equal-sized meatballs (16 for 4 ppl).Transfer meatballs to a parchment-lined baking sheet.Roast in the top of the oven until cooked through, 10-12 min.**When done, transfer meatballs to a large bowl. Add remaining apricot spread and 1/2 tbsp butter (dbl for 4 ppl), then gently toss until butter melts and glaze coats meatballs. (TIP: If glaze is too thick, add 1-2 tsp of juice from the baking sheet or water to loosen.)
Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.
When veggies are done, add 1/2 tbsp butter (dbl for 4 ppl), then drizzle mustard dressing over the baking sheet. Toss until butter melts and veggies are coated. Divide veggies and meatballs between plates. Sprinkle half the almonds over veggies (all for 4 ppl).Sprinkle remaining chives over plates.