Chicken Meatball Bake

Made with lean ground chicken instead of beef, these better-for-you orbs are a snap to toss together thanks to jarred curry sauce.

Ingredients

• 2 (8 oz.) sweet potatoes
• 1 small red onion
• 1 lb. ground white meat chicken
• ½ cup Italian-stye dry breadcrumbs
• ¼ cup chopped fresh cilantro
• 1 egg
• 2 cloves garlic, minced
• ¼ tsp. pepper
• ⅛ tsp. salt
• 1 cup butter chicken curry simmer sauce, from 15-oz. jar
• 2 Tbs. olive oil
• 1 bunch broccolini, cut into 2” pieces
• Mango chutney

Instructions

1. Heat oven to 375°F. Coat 3-qt. baking dish with cooking spray. Peel potatoes; quarter. Cut into ¾” wedges. Cut onion into ¼” thick round slices. In large bowl, combine ground chicken, breadcrumbs, cilantro, egg, garlic, pepper and salt. Divide mixture into 12 portions. Shape into balls.
2. In bowl, combine sauce and ¾ cup water; reserve. In baking dish, toss potatoes and onion with 1 Tbs. oil. Bake until softened, 25 min., stirring occasionally. Add meatballs and sauce mixture to baking dish. Bake 10 min.
3. Toss broccolini with remaining 1 Tbs. oil. Add to baking dish. Bake until meatballs are no longer pink in center and vegetables are tender, 10-15 min. Serve with chutney.