with Lemon-Garlic Sauce and Mini Wedges
Lemon zest gives these chicken meatballs bright flavour and provides a nice counterpoint to the garlic sauce. The creamy dill dressing on the salad gives off Mediterranean vibes, while the mini potato wedges are just adorable.
Allergens
Utensils
Tags
Ground Chicken
250 g
Lemon
1 unit(s)
Chicken Stock Powder
1 tbsp
Italian Breadcrumbs
4 tbsp
Zesty Garlic Blend
1 tbsp
Yellow Potato
250 g
Baby Spinach
56 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Mayonnaise
2 tbsp
Sour Cream
1 unit(s)
Dill
7 g
Oil
5 tsp
Pepper
0.25 tsp
Salt
0.125 tsp
Sugar
0.25 tsp
- Cut potatoes into 1/2-inch mini wedges.
- Add potatoes, 1 tsp (2 tsp) Zesty Garlic Blend and 1 tbsp (1 1/2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest, then juice lemon.
- Finely chop half the dill (use all for 4 ppl).
- Cut tomato into 1/2-inch pieces.
- Line another baking sheet with parchment paper.
- Add chicken, breadcrumbs, stock powder, half the lemon zest and 1/2 tbsp (1 tbsp) Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet.
- Roast in the top of the oven, flipping halfway through, until cooked through, 12-14 min.**
- Meanwhile, add 1 tbsp (2 tbsp) sour cream, 2 tsp (4 tsp) oil, 1 tsp (2 tsp) lemon juice, 1 tbsp (1 1/2 tbsp) dill, 1/2 tbsp (1 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Set aside (NOTE: This is your dilly dressing)
- Add remaining mayo, remaining sour cream, remaining lemon zest, remaining Zesty Garlic Blend, 1/4 tsp (1 tsp) lemon juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon-garlic sauce.)
- When potatoes and meatballs are almost done, add spinach, cucumbers and tomatoes to the bowl with dilly dressing. Toss to combine.
- Divide mini wedges, meatballs and salad between plates.
- Dollop lemon-garlic sauce over meatballs.
- Sprinkle any remaining dill over top.
600
kcal
Calories
37
g
Fat
8
g
Saturated Fat
43
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
29
g
Protein
130
mg
Cholesterol
1280
mg
Sodium
0.2
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
