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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 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
Allergens:
Soy
Egg
Milk
Sesame
Sulphites
Gluten
Mustard

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

500 g

Ground Chicken

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 tbsp

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

1 unit

Garlic, cloves

2 tbsp

Fig Spread

1 unit

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

Calories198 kcal
Energy (kJ)828 kJ
Fat2 g
Saturated Fat0 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber6 g
Protein6 g
Cholesterol1 mg
Sodium0 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 3/8 tsp (3/4 tsp) salt to a medium bowl. Season with pepper, then combine.

Roast meatballs
3

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
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.

Modularity step (under step 2)
7

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!)

Modularity step (under step 3)
8

If you've opted for double chicken, roll mixture into 16 equal-sized meatballs (32 meatballs for 4 ppl). Cook and plate it in the same way the recipe instructs you to cook the regular portion of chicken.

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