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Herby Chicken Meatball Bowl Recipe

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4.7 from 146 reviews

This Herby Chicken Meatball Bowl features tender, flavorful chicken meatballs seasoned with fresh herbs and Parmesan, served over warm, roasted sweet potatoes and chickpeas. It’s a wholesome, protein-packed meal with delightful Mediterranean-inspired flavors and a perfect balance of spices, making it a nutritious and satisfying bowl for lunch or dinner.

Ingredients

Sweet Potato and Chickpeas

  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin

Chicken Meatballs

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 shallot, finely chopped
  • 2 green onions, finely chopped, divided
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Herbes de Provence

Instructions

  1. Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). In a medium bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, cinnamon, and cumin, making sure they are evenly coated.
  2. Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and golden-brown. Remove from oven and set aside.
  3. Mix Meatball Ingredients: In a large bowl, combine ground chicken, ricotta cheese, egg, panko breadcrumbs, finely chopped shallot, half of the green onions, chopped cilantro, chopped dill, and grated Parmesan cheese. Add 1/2 teaspoon salt, garlic powder, onion powder, and Herbes de Provence. Mix gently until just combined, taking care not to overwork the mixture.
  4. Form and Brown Meatballs: Roll the mixture into 1 to 1.5 inch meatballs. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, cooking them for about 8-10 minutes total, until they are fully cooked through.
  5. Assemble the Bowl: Drain and rinse the chickpeas. To serve, divide the roasted sweet potatoes into bowls, top with the chicken meatballs, scatter chickpeas around, and garnish with the reserved green onions for freshness and a pop of color.

Notes

  • You can substitute ground chicken with ground turkey if preferred.
  • For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs or almond flour.
  • Make sure not to overmix the meatball mixture to keep them tender.
  • Use fresh herbs to maximize flavor, but dried herbs can be substituted if necessary.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://oliviabakes.com/herby-chicken-meatball-bowl-recipe/