There’s something incredibly satisfying about a well-crafted bowl meal, and this Herby Chicken Meatball Bowl hits all the right notes. Tender, aromatic chicken meatballs nestled on a bed of fluffy grains, surrounded by vibrant vegetables and drizzled with a punchy sauce – it’s comfort food with a fresh twist.
Perfect for weeknight dinners yet impressive enough for casual entertaining, these meatball bowls combine lean protein, complex carbs, and plenty of vegetables in one complete package. The herbs infuse the meatballs with garden-fresh flavor that elevates this dish from simple to simply spectacular.
Why You’ll Love This
- Meal-in-one convenience that combines protein, grains, and vegetables in a single bowl
- Customizable components let everyone build their perfect bowl
- Make-ahead friendly – prepare the meatballs in advance for quicker assembly
- Balanced nutrition with lean protein and plenty of vegetables
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 can (15 oz) chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon each: salt, garlic powder, onion powder, herbs de province
- 2 tablespoons grated parmesan cheese
- 1 large sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon each: salt, cinnamon
- 1/4 teaspoon cumin
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- Fresh herbs: 1/2 cup cilantro, 1/4 cup dill
- Zest of 1 lemon
- 1/2 teaspoon each: salt, pepper
- 2 tablespoons olive oil for cooking
- 1 cup Greek yogurt
- Fresh herbs: 1 cup basil, 1/2 cup dill
- Juice of 1 lemon
- 1 tablespoon each: olive oil, honey
- 1 jalapeño, seeded
- 2 garlic cloves
- Salt and pepper to taste
- 4 cups fresh kale
Instructions
- Heat oven to 400°F. Drain and dry chickpeas, then toss with oil, seasonings, and parmesan on a baking sheet
- Bake chickpeas for 15 minutes until crispy
- Cut sweet potato into bite-sized pieces, toss with oil and seasonings on a baking sheet
- Bake for 15-20 minutes until cooked through and starting to brown
- Mix all meatball ingredients except oil. Shape into cylinders using about 2 tablespoons mixture each
- Brown meatballs in oil over medium-high heat, 3-4 minutes per side until internal temp reaches 165°F
- Blend all dressing ingredients until smooth
- Divide kale, sweet potatoes, chickpeas, and meatballs between bowls. Top with dressing
Tips & Variations
- For lighter meatballs, substitute half the breadcrumbs with grated zucchini (be sure to squeeze out excess moisture).
- Try ground turkey as an alternative to chicken for a slightly different flavor profile.
- Make it gluten-free by using gluten-free breadcrumbs or crushed rice crackers.
- Meal prep tip: Form and cook the meatballs up to 3 days ahead, then reheat when assembling bowls.
- Add a sprinkle of crumbled feta or goat cheese for extra richness.
- Spice lovers can add a pinch of red pepper flakes to the meatball mixture or a drizzle of hot sauce to the finished bowl.
Serving Suggestions
These versatile bowls are a complete meal on their own, but a side of warm pita bread makes a wonderful accompaniment for scooping up every last bit of sauce and catching any runaway meatballs. For a lighter option, serve with a simple side salad dressed with lemon vinaigrette.
Set up a DIY meatball bowl bar for casual entertaining, allowing guests to build their own creations with additional toppings like pickled red onions, sliced avocado, or toasted pine nuts.
Notes
- Meatballs are done when they reach an internal temperature of 165°F (74°C) and no longer pink in the center.
- Store leftover components separately in airtight containers for up to 3 days.
- For best texture, avoid overmixing the meatball mixture, which can make them tough.
- If using dried herbs instead of fresh, reduce the amount by two-thirds (1 tbsp fresh = 1 tsp dried).
FAQs
Can I bake these meatballs instead of pan-frying?
Yes! Arrange them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes until cooked through.
How can I make this recipe dairy-free?
Substitute the yogurt sauce with a tahini-based dressing and omit the egg in the meatballs by using 2 tablespoons of olive oil instead.
Can I freeze the meatballs?
Absolutely! Freeze cooked and cooled meatballs in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
What’s the best way to reheat leftover meatballs?
Gently warm them in a covered skillet with a splash of water or broth over medium-low heat until heated through, about 5 minutes.
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