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Smart Apricot-Glazed Chicken Meatballs
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Smart Apricot-Glazed Chicken Meatballs

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.

Carb Smart
Calorie Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

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


170 g

Green Beans

100 g

Red Potato

1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

14 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate49 g
Sugar21 g
Dietary Fiber7 g
Protein29 g
Cholesterol125 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Large Bowl
Parchment Paper
Medium Non-Stick Pan


Prep and roast potatoes and carrots

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.

Finish prep

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.

Roast green beans

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.

Roast meatballs

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.)

Toast almonds

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.

Finish and serve

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.

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