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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
