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Chicken Meatball Bowls with Creamy Cilantro Jalapeño Sauce

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the meatballs:*

  • 3 scallions, thinly sliced or chopped
  • 2 cloves garlic, grated
  • 1 tbsp soy sauce or tamari
  • 2 tbsp olive oil, divided**
  • ½ tsp kosher salt, divided
  • 1 lb ground chicken or turkey (dark meat if possible)
  • 5 cups chopped broccoli and bell pepper (or use all broccoli)

For the sauce:

  • ½ ripe avocado, pitted
  • 1 cup loosely packed cilantro
  • ½ cup water, plus more as needed to thin
  • ¼ cup toasted pumpkin seeds or pistachios
  • ¼ cup pickled jalapenos (use less to reduce spice)
  • ¼ cup + 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1-2 cloves garlic
  • ½ tsp kosher salt

For the bowls:

  • 2 cups cooked rice (or use any grain or roasted potatoes)
  • Chopped cucumber or grated carrot (optional)
  • Chopped cilantro or scallions (optional)
  • Lime wedges (optional)
  • *Save time! Just cook the ground chicken simply in oil with salt. You can add the garlic and scallions at the end if you’d like. It’s really all about the sauce, you can cook the chicken however you want or even use cubed chicken thighs.
  • **Ground turkey/chicken is very lean which can make the meatballs dry. Adding in some oil will help, but you can skip it if you’d like.

Items you can prep ahead (optional)

  • Mix/form the meatballs
  • Chop 5 cups broccoli/peppers
  • Make the sauce
  • Cook rice or grain of choice
  • Chop cucumber or grated carrot (optional)
  • Chop cilantro or scallions (optional)

Instructions

  • Cook the rice (instructions here).
  • In a medium bowl, mix together the scallion, garlic, soy sauce, 1 tablespoon oil (if using, see note), and ¼ teaspoon salt. Add the chicken and use your hands to mix until combined. Form into 12 meatballs.
  • In a large skillet with a lid, warm 1 tablespoon of oil over medium-high heat. Arrange the meatballs in the skillet. Cook, covered, for 3-5 minutes or until golden on the bottom, adjusting the heat as needed. Use a spatula to flip each meatball, then cover and cook for another 3-5 minutes or until cooked through (165F). You may need to flip them again if they are burning on one side. Transfer to a plate or bowl.
  • To the skillet, add the broccoli/peppers, remaining ¼ teaspoon salt, and a splash of water (about 2 tablespoons). Use a spatula to scrape up any bits stuck to the pan and mix the veggies. Cover and cook for 2 minutes, then remove the lid and cook until the water evaporates, about 1 more minute or until veggies are tender.
  • To make the sauce, add all ingredients to a high-speed blender and blend until smooth. Taste and add more salt or acid, if needed.
  • Serve the meatballs and broccoli with rice and any other add-ins, then slather the sauce all over. Top with herbs and lime, if using.

Notes

Substitutions:

  • To make vegetarian, sub the meatballs with your favorite protein (tofu, beans, edamame, etc…)
  • Use any ground meat - pork or beef will work too.
  • For no spice, leave the jalapeno out of the sauce. You may want to add some extra lime juice (taste and adjust).

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Meatballs: up to 4 days in the fridge or freeze 2 months
    • Broccoli: up to 6 days in the fridge
    • Sauce: up to 6 days in the fridge or 2 months in a freezer

Leftovers + Repurposing:

  • Warm up your grains, meat, and broccoli in the microwave or you can add everything to a covered skillet (chop or halve the meatballs) with a splash of water to reheat and eat more like a fried rice. Slather sauce all over.
  • Top with a fried egg!
  • Leftover sauce is perfect for tacos, bowls, or a sauce for meat.