Chicken Meatball Prep Bowls

Overview

Instructions

1. 1

   Heat the oven to 200 C / 400 F and line a sheet pan. Peel the sweet potatoes, cut them into even chunks, and start them in a pot of cold salted water.

2. 2

   Bring the pot to a boil and cook until the sweet potatoes crush easily with a fork, about 12 to 15 minutes. Drain well, then mash with the milk, butter, measured grated garlic for the mash, smoked paprika, cumin, salt, and black pepper.

3. 3

   Grate the onion and zucchini, squeeze out obvious excess moisture, then cook them in a misted skillet over medium-high heat for 4 to 5 minutes until softened and lightly colored. Cool for a few minutes so they do not start cooking the mince in the bowl.

4. 4

   Mix the cooled vegetables with the measured grated garlic for the meatballs, chicken mince, smoked paprika, oregano, salt, and black pepper. Shape the mixture into evenly sized meatballs so they cook at the same rate.

5. 5

   Arrange the meatballs on the prepared pan and bake for 15 to 16 minutes, until browned and cooked through. Let them rest briefly so the juices settle before packing.

6. 6

   Stir the Greek yogurt with the measured grated garlic for the sauce, lemon juice, Dijon mustard, finely chopped herbs, salt, and black pepper until smooth. Keep the sauce chilled until the portions are ready.

7. 7

   Divide the sweet potato mash and meatballs into even meal-prep portions, then pack the yogurt sauce in small cups or drizzle it over the cooled portions.