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Dinner Recipes

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.

Serving Size:


Active Time:

25 min.

Total Time:

45 min.


  • 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


  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.

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