Vietnamese Style Chicken Meatballs with Sweet Potato & Chickpea Bake
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Vietnamese Style Chicken Meatballs with Sweet Potato & Chickpea Bake

This healthy midweek dinner is packed with veggies and Asian flavours. It is easy to make and perfect after a good workout. It is gluten-free and can simply be turned into a vegetarian dish.
Course Main
Cuisine Asian
Keyword easy, healthy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 989kcal
Author Eva Burg

Ingredients

Chickpea & Sweet Potato Bake

  • 3 shallots halved
  • 1 can chickpeas (14 ounces) rinsed and drained
  • 6 cherry tomatoes halved
  • 10 ounces sweet potatoes cut into bite-sized cubes (unpeeled)
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 head broccoli cut into florets
  • 8 cloves garlic whole
  • 3 tablespoons olive oil extra virgin
  • 1 teaspoon salt

Chicken Balls

  • 1 tablespoon coconut oil
  • 2 inches lemongrass finely chopped
  • 2 teaspoons coconut cream
  • 2 cloves garlic roughly chopped
  • 2 inches ginger peeled and grated
  • 2 tablespoons tamari sauce or soy sauce
  • 1 handful fresh coriander finely chopped
  • 10 ounces chicken breast cut into chunks
  • 1 1/2 ounces chestnut mushrooms chopped
  • 1 pinch salt or fish sauce
  • 1/2 teaspoon pepper

Pesto

  • 1/2 ounce basil leaves roughly chopped
  • 1/2 ounce raw cashew nuts
  • 3 tablespoons olive oil extra virgin
  • 1/4 ounce Parmesan cheese grated

Instructions

Chickpea & Sweet Potato Bake

  • Preheat the oven to 400°F/200°C.
  • Spread all ingredients except for the olive oil and salt evenly on a baking tray. Drizzle with olive oil and sprinkle salt on top. Toss until evenly coated and bake for 25 minutes.  

Chicken Balls

  • Grease a baking tray with coconut oil.
  • Add all the ingredients except for the chicken and mushrooms to a food processor and blitz to form a paste. Now add in the chicken and mushrooms and blitz again until roughly chopped.
  • Roll the mixture into about 12 small balls and bake for about 12 minutes or until cooked through. 

Pesto

  • Pound the basil, raw cashew nuts and pulp from three of the roasted garlic cloves in a pestle and mortar. Gradually add the olive oil until it reaches the desired texture. Add the parmesan.

Nutrition

Calories: 989kcal | Carbohydrates: 72g | Protein: 49g | Fat: 60g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 2605mg | Potassium: 2534mg | Fiber: 15g | Sugar: 17g | Vitamin A: 22825IU | Vitamin C: 300.1mg | Calcium: 302mg | Iron: 7mg