Smart Fig-Glazed Chicken Meatballs
with Mustard-Tossed Roasted Veggies- Soy
- Barley
- Milk
- Wheat
- Rye
- Sesame
- Oats
- Mustard
- Sulphites
In this smart dinner, chicken meatballs get a little love from a sweet glaze of butter and fig! Mustard dressing with a hint of sweetness is tossed through roasted veggies to lend a flavourful bite that kicks up the standard side.
Ingredients
250 g
Ground Chicken
1 tbsp
Chicken Stock Powder
(Contains: Soy)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Barley, Milk, Wheat, Rye, Sesame, Oats)
1 unit
Garlic, cloves
2 tbsp
Fig Spread
170 g
Carrot
170 g
Green Beans
150 g
Red Potato
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
7 g
Chives
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
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
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add potatoes, carrots and 1 tbsp (2 tbsp) oil 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, half the mustard and half the fig spread in a small bowl. (NOTE: This is your mustard dressing)Add chicken, stock powder, breadcrumbs, remaining garlic, remaining mustard and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine.
Roll chicken mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Transfer to a parchment-lined baking sheet.Roast in the top of the oven, flipping halfway through, until cooked through, 10-12 min.**
After potatoes and carrots have roasted for 12-13 min, carefully remove the baking sheet from the oven.Add green beans to the baking sheet with veggies. Season with salt and pepper, then toss to coat.Continue roasting, until all veggies are tender, 11-13 min.
Meanwhile, combine remaining fig spread and 1/2 tbsp (1 tbsp) butter in a large bowl. When done, transfer meatballs and any juices to the bowl. Gently toss, until butter melts and fig glaze coats meatballs. (TIP: If glaze is too thick, add 1-2 tsp water to loosen.)
When veggies are done, add 1/2 tbsp (1 tbsp) butter, then drizzle mustard dressing over baking sheet. Toss, until butter melts and veggies are coated. Divide roasted veggies and fig-glazed meatballs between plates. Sprinkle remaining chives over plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fig glaze, praising its unique sweetness that complemented the savory meatballs well.
- Ease of prep: Some found forming the meatballs challenging due to the sticky chicken mixture; consider adding more breadcrumbs.
- Suggestions: Increase cooking time for vegetables, especially green beans, to ensure they're tender and not too crunchy.
- Portions: Several reviewers felt the portions were small, particularly noting a lack of potatoes; consider adding extra vegetables.
- Texture: For juicier meatballs, avoid overmixing the ground chicken and be careful not to overcook.
