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, two grated garlic cloves, 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 chicken mince, three grated garlic cloves, smoked paprika, oregano, salt, and black pepper. Shape the mixture into 20 meatballs, keeping them similar in size for even cooking.

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 one grated garlic clove, lemon juice, Dijon mustard, finely chopped herbs, salt, and black pepper until smooth. Keep the sauce chilled until the portions are ready.

7. 7

   Portion the sweet potato mash for meal prep, add four meatballs to each one, and pack the yogurt sauce in small cups or drizzle it over cooled portions.