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Smart Fig-Glazed Chicken Meatballs
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Smart Fig-Glazed Chicken Meatballs

Smart Fig-Glazed Chicken Meatballs

with Mustard-Tossed Roasted Veggies

In this smart dinner, chicken meatballs get a little sweetness from a glaze of butter and figs! Mustard dressing is tossed with roasted veggies to lend a flavourful bite that kicks up the standard side.

Tags:
Carb Smart
Calorie Smart
Low CO2
Allergens:
Soy
Barley
Milk
Wheat
Rye
Sesame
Oats
Mustard
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 unit(s)

Garlic, cloves

2 tbsp

Fig Spread

1 unit(s)

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*

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Nutrition Values

Calories490 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate45 g
Sugar12 g
Dietary Fiber6 g
Protein28 g
Cholesterol125 mg
Sodium1300 mg
Trans Fat0.4 g
Potassium1600 mg
Calcium125 mg
Iron3.75 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.

Utensils

Baking Sheet
Peeler
Measuring Spoons
Medium Bowl
Small Bowl
Large Bowl
Parchment Paper

Instructions

Prep and roast potatoes and carrots
1

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.

Finish prep
2

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.

Roast meatballs
3

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.**

Roast green beans
4

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.

Glaze meatballs
5

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.)

Finish and serve
6

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.

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