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Herb Chicken Meatball Bowl Recipe

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4.9 from 53 reviews

This Herby Chicken Meatball Bowl is a vibrant, nutritious dish featuring tender ground chicken meatballs infused with fresh herbs and Parmesan, roasted sweet potatoes spiced with cinnamon and cumin, and protein-packed chickpeas. It’s a flavorful, hearty meal perfect for a wholesome lunch or dinner.

Ingredients

Sweet Potatoes

  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin

Meatballs

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 shallot, finely chopped
  • 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
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (for cooking)
  • 1/2 of the green onions, finely chopped (about 1)

Assembly

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 of the green onions, finely chopped (about 1)

Instructions

  1. Prepare and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, cinnamon, and cumin, ensuring they’re evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes until tender and golden brown. Remove from oven and set aside.
  2. 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, Parmesan cheese, 1/2 teaspoon salt, garlic powder, onion powder, and Herbes de Provence. Mix gently to avoid overworking the meat, just until all ingredients are evenly distributed.
  3. Form and Brown Meatballs: Shape the mixture into 1 to 1.5-inch meatballs. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning to brown all sides, for about 8-10 minutes total, ensuring they are cooked through and golden brown on the outside.
  4. Prepare Chickpeas and Assemble Bowl: Drain and rinse the chickpeas well. To assemble, divide the roasted sweet potatoes evenly into serving bowls, place the browned chicken meatballs on top, then scatter the chickpeas around. Garnish with the remaining green onions for a fresh, colorful finish.

Notes

  • You can substitute ground turkey for ground chicken if preferred.
  • For extra crispy meatballs, finish them in a 375°F oven for 5-7 minutes after browning.
  • Leftover meatballs and sweet potatoes store well in the fridge for up to 3 days.
  • Adding a dollop of tzatziki or plain Greek yogurt complements the flavors beautifully.
  • Use gluten-free breadcrumbs to make this recipe gluten-free.

Find it online: https://forkvista.com/herb-chicken-meatball-bowl-recipe/