Herby Chicken Meatball Bowl

This herby chicken meatball bowl combines vibrant herbs, protein-packed meatballs, and nutritious roasted vegetables for a balanced meal that's as beautiful as it is delicious. The bright yogurt jalapeño dressing ties everything together with a creamy, zesty finish that makes this bowl irresistible.

I created this recipe when trying to use up an abundance of herbs from my garden, and it's become my go-to healthy comfort food. The combination of tender meatballs with crispy chickpeas and sweet potatoes creates such satisfying texture contrasts.

Ingredients

• Chickpeas: Provide plant protein and crispy texture. Look for low sodium canned varieties and rinse well before using.
• Olive oil: Adds healthy fats and helps everything roast to perfection. Use a good quality extra virgin for the best flavor.
• Sweet potato: Brings natural sweetness and nutritional value. Choose firm potatoes with unblemished skins.
• Ground chicken: Creates lighter meatballs than beef. Opt for 93% lean for the best balance of flavor and health.
• Ricotta cheese: Keeps the meatballs incredibly tender. Full-fat works best here for moisture.
• Fresh herbs: Are the star of this dish. Always choose bright green bunches without wilting or yellowing.
• Greek yogurt: Forms the dressing base. Select a thick variety with at least 5% fat for creaminess.
• Jalapeño: Adds gentle heat to the dressing. Remove seeds and membrane for milder flavor.
• Panko breadcrumbs: Create lighter meatballs than regular breadcrumbs. Find them in the Asian food section.

Step-by-Step Instructions

Prepare the Chickpeas:

Drain and thoroughly dry the chickpeas using paper towels or a clean kitchen towel. This step is crucial for achieving maximum crispiness. Toss them with olive oil and seasonings until evenly coated, then spread in a single layer on a baking sheet making sure they have space between them.

Roast the Sweet Potatoes:

Cut your sweet potato into uniform chunks about 3/4 inch in size so they cook evenly. Toss with olive oil, salt, cinnamon and cumin until each piece is well coated. Arrange on a baking sheet with space between pieces to promote browning rather than steaming.

Prepare the Meatball Mixture:

Combine all meatball ingredients except the cooking oil in a large bowl. Use your hands to gently mix until just combined, being careful not to overmix which would result in tough meatballs. The mixture will be quite wet, which is exactly what we want for tender results.

Shape and Cook the Meatballs:

With slightly damp hands, gently form the mixture into 2 tablespoon portions and shape into cylinders rather than perfect balls. Heat olive oil in a large skillet over medium high heat until shimmering. Cook the meatballs in batches, giving them space in the pan, until deeply golden brown on all sides and cooked through.

Make the Yogurt Jalapeño Dressing:

Place all dressing ingredients in a blender or food processor. Blend until completely smooth and vibrant green, stopping to scrape down the sides as needed. Taste and adjust seasoning, adding more lemon for brightness or honey for sweetness as desired.

Assemble Your Bowls:

Start with a base of fresh kale in each bowl. Add portions of roasted sweet potatoes, crispy chickpeas, and chicken meatballs. Drizzle generously with the yogurt jalapeño dressing just before serving for maximum flavor and visual appeal.

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The fresh herbs are truly what make this dish special. I grow dill, cilantro and basil in pots on my windowsill year-round just to have them available for recipes like this. The brightness they bring to both the meatballs and the dressing transforms what could be an ordinary meal into something truly special.

Storage Solutions

The components of this bowl can be prepared ahead and stored separately for quick assembly throughout the week. Store the cooked meatballs in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave for about 60 seconds or in a 350°F oven for 10 minutes. The crispy chickpeas will lose some crunch when stored, but can be revived with a quick 5-minute trip to a hot oven. The dressing stays fresh for up to 5 days in the refrigerator and actually improves in flavor after the first day as the ingredients meld together.

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Perfect Substitutions

This recipe welcomes customization based on what you have available. Ground turkey works perfectly in place of chicken with no adjustments needed. For a dairy-free version, substitute the ricotta with mashed white beans or tofu and use a plant-based yogurt in the dressing. Quinoa or cauliflower rice make excellent bases if you prefer something other than kale. During summer months, replace sweet potatoes with diced zucchini or bell peppers which roast more quickly and bring seasonal freshness.

Serving Suggestions

While delicious as written, this bowl becomes even more spectacular with thoughtful additions. A sprinkle of pomegranate seeds adds sweet tart bursts of flavor and beautiful color. For added crunch, consider toasted pumpkin seeds or slivered almonds. To make the meal more substantial, serve over cooked farro or brown rice. For entertaining, set up a bowl bar with all components separate and let guests build their own custom creations which always leads to exciting flavor combinations I might not have thought of myself.

Frequently Asked Questions

→ Can I prepare any components ahead of time?

Yes! Both the meatballs and dressing can be prepared 1-2 days ahead. The chickpeas and sweet potatoes can be roasted in advance but are best reheated in the oven to maintain crispness. Assemble just before serving.

→ What can I substitute for ricotta in the meatballs?

Greek yogurt or cottage cheese work well as substitutes for ricotta, providing similar moisture and texture. If dairy-free, try mashed avocado or a plant-based yogurt alternative.

→ How can I make this dish dairy-free?

Replace ricotta with mashed avocado, skip parmesan on chickpeas or use nutritional yeast, and make the dressing with dairy-free yogurt. The flavor profile will change slightly but remain delicious.

→ What's the best way to reheat leftover meatballs?

Reheat meatballs gently in a covered skillet with a tablespoon of water over medium-low heat until warmed through. This helps maintain moisture. Alternatively, microwave at 70% power with a damp paper towel covering them.

→ Can I freeze the chicken meatballs?

Yes, these meatballs freeze exceptionally well. Cool completely, then freeze in a single layer before transferring to an airtight container. They'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What greens can I use instead of kale?

Spinach, arugula, mixed greens, or romaine lettuce all work beautifully. For a heartier option, try massaged collard greens or Swiss chard. You could also use cooked grains like quinoa or farro as the base.