You’ll Love This Healthy Chicken Meatball Bake Recipe: Easy To Make in One Pot
We use store-bought curry sauce for easy prep and bold flavor
Meatballs have been a staple in various cuisines the world for centuries, offering a versatile and satisfying option for both family dinners and special occasions. Typically made with ground meat, breadcrumbs, herbs and spices, meatballs have an iconic juicy texture and savory profile. And we love them bathed in sauce and baked with other tasty ingredients. If this sounds appetizing, you need to try this healthy chicken meatball bake recipe with a store-bought curry sauce. Ground chicken adds a high-protein spin, while the curry brings bold flavor, with spices like turmeric also helping reduce inflammation.
When it comes to this chicken meatball bake recipe, the number one risk is dryness (here’s how to keep it moist). We recommend adding moisture-rich ingredients like finely grated onions or minced garlic to the mixture. And don’t forget the binder that holds everything together, like breadcrumbs or panko. Have more tips for keeping chicken juicy? Tell us in the comments below!
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Ingredients
- 2 (8 oz.) sweet potatoes
- 1 small red onion
- 1 lb. ground chicken
- ½ cup Italian-stye dry breadcrumbs
- ¼ cup chopped fresh cilantro
- 1 egg
- 2 cloves garlic, minced
- ¼ tsp. pepper
- ⅛ tsp. salt
- ⅛ tsp. ground cumin
- 1 cup butter chicken curry simmer sauce, from 15-oz. jar
- 2 Tbs. olive oil
- 1 bunch broccolini, cut into 2" pieces Mango chutney (optional)
Instructions
Heat oven to 375°F. Coat 3-qt. baking dish with cooking spray. Peel potatoes; quarter. Cut into ¾" wedges. Cut onion into ¼"-thick round slices. In large bowl, combine ground chicken, breadcrumbs, cilantro, egg, garlic, pepper, salt and cumin; mix until just combined. Divide mixture into 12 portions. Shape into balls.
In bowl, stir together curry sauce and ¾ cup water; reserve. In baking dish, toss potatoes and onion with 1 Tbs. oil. Bake, stirring occasionally, until softened, 25 min. Add meatballs and sauce mixture to baking dish. Bake 10 min. Toss broccolini with remaining 1 Tbs. oil. Add to baking dish. Bake until meatballs are no longer pink in center and vegetables are tender, 10–15 min. If desired, serve with chutney.
Nutrition
- Calories: 280
- Fat: 14 gram
- Saturated Fat: 3 gram
- Protein: 6 gram
- Fiber: 5 gram
- Cholesterol: 36 mg
- Sugar: 10 gram
- Sodium: 590 mg
