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

Smart Fig-Glazed Double Chicken Meatballs

with Mustard-Tossed Roasted Veggies

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.

Carb Smart
Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

500 g

Ground Chicken

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 tbsp

Italian Breadcrumbs

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

1 unit

Garlic, cloves

2 tbsp

Fig Spread

170 g


170 g

Green Beans

150 g

Red Potato

1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate45 g
Sugar12 g
Dietary Fiber6 g
Protein49 g
Cholesterol231 mg
Sodium1370 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


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 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

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 1/4 tsp (1/8 tsp) salt to a medium bowl. Season with pepper, then combine. (TIP: For 4 ppl, if you prefer a more tender meatball, add 2 eggs to mixture!)

Roast meatballs

Roll chicken mixture into 16 equal-sized meatballs (32 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

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

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

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.

Modularity step (under step 2)

If you've opted for double chicken, add an extra 1/4 tsp (1/2 tsp) salt to the chicken mixture. (TIP: For 4 ppl, if you prefer a more tender meatball, add 2 eggs to the mixture!) Roll into 16 equal-sized meatballs (32 meatballs for 4 ppl).

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