Sweet and spicy chicken meatballs with blueberry-pecan salad

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

Sweet and spicy chicken meatballs with blueberry-pecan salad

20-Minute Meal

Sweet and spicy chicken meatballs with blueberry-pecan salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

20 Minutes

We combine honey and sambal oelek with paleo chicken meatballs to form a shiny, sticky, irresistible glaze that you’ll be enjoying in just 20 minutes of prep and cook time.

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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 ground chicken
  • 1 pasture-raised organic egg
  • Sunbasket sweet and spicy blend (honey - sambal oelek)
  • 1 organic lemon
  • 2 tablespoons pecans
  • 4 or 5 sprigs organic fresh basil
  • 3 ounces organic mixed greens or other leafy greens
  • 6 ounces organic blueberries or other berries
Chef's Tip
If the meatballs aren’t holding together as you’re forming them, set the bowl with the chicken in the freezer for 10 minutes to firm up the mixture and then proceed with assembling and cooking the meatballs. Alternatively, spoon the mixture directly into the hot pan and cook as ¾-inch-thick patties for the same length of time.

Make It Ahead
The meatballs (Step 1) can be assembled up to 1 day ahead. Cover and refrigerate overnight. The next day, proceed with the rest of the recipe.

Nutrition per serving

Calories 480, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 150mg (7% DV), Total Carb. 32g (12% DV), Fiber 5g (18% DV), Total Sugars 23g (Incl. 14g Added Sugars, 28% DV), Protein 30g
Contains: Eggs, Tree Nuts

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, Sesame.

Instructions

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

Wash produce before use

1

Prep the meatballs

  • 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, using a fork or whisk, lightly beat the egg until just blended. Add the ground chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

2

Cook the meatballs

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer the meatballs to another large bowl; add the sweet and spicy blend and toss to coat. Add more oil between batches if needed.
While the meatballs cook, prepare the salad.

3

Make the blueberry-pecan salad

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Coarsely chop the pecans.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
In a medium bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 teaspoon [2 tsp] oil. Add the mixed greens, blueberries, pecans, and basil and toss to coat; season to taste with salt and pepper.

Serve

Transfer the meatballs to individual plates. Serve with the blueberry-pecan salad and lemon wedges.
Kids Can!
  • Juice the lemon.
  • Strip and tear the basil leaves.
  • Toss the blueberry-pecan salad.
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