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.
Ingredients
250 g
Ground Chicken
1 unit
Chicken Broth Concentrate
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Garlic, cloves
2 tbsp
Apricot Spread
170 g
Carrot
170 g
Green Beans
100 g
Red Potato
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Chives
1 tbsp
White Wine Vinegar
(Contains Sulphites)
14 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
