Chicken meatballs with tomato salad and asparagus mimosa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken meatballs with tomato salad and asparagus mimosa

Mediterranean, Soy-Free, Carb-Conscious, Diabetes-Friendly, Dairy-Free, Lean & Clean, Paleo, Gluten-Free

2 Servings, 420 Calories/Serving

25–40 Minutes

This simple springtime meal bursts with freshness and color—from the lean chicken meatballs and bright tomato salad to the crisp-tender asparagus topped with hard-cooked egg.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic asparagus
  • Sunbasket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)
  • 1 organic egg
  • 5 ounces organic grape or cherry tomatoes
  • 1 or 2 organic shallots
  • 1 tablespoon sherry vinegar
  • 10 ounces ground chicken
  • Sunbasket meatball seasoning blend (almond meal - granulated garlic - coriander - ground ginger)

Nutrition per serving

Calories: 420, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 215mg (72% DV), Sodium: 300mg (13% DV), Carbohydrates: 19g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the asparagus

  • Snap off the woody ends from the asparagus; cut the asparagus in half crosswise.
Bring a medium sauce pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender, 5 to 6 minutes. Using tongs or a slotted spoon, transfer the asparagus to a colander, rinse with cold water, and pat dry. Transfer the asparagus to a medium bowl, add the caper vinaigrette, and toss to coat; season to taste with salt and pepper. Keep the water boiling for the egg.

2

Cook the egg

Fill a small bowl with ice water. Carefully lower the egg into the boiling water used for the asparagus and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg. While the egg is cooking, prepare the tomato salad.

3

Make the tomato salad

  • Cut the tomatoes in half.
  • Peel and finely chop the shallots; set aside three-fourths of the shallots for the meatballs.
In a medium bowl, stir together the tomatoes, sherry vinegar, and one-fourth of the shallots. Season to taste with salt and pepper.

4

Chop the egg; prep and cook the meatballs

  • Coarsely chop the egg; season to taste with salt and pepper.
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground chicken, meatball seasoning blend, and remaining shallots, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes.

Serve

Transfer the asparagus, meatballs, and tomato salad to individual plates. Top the asparagus with the egg and serve.
Kids Can!
  • Snap off the ends from the asparagus.
  • Fill a small bowl with ice water.
  • Peel the egg.
  • Divide the shallots.
  • Top the asparagus with the egg.