High Protein Chicken Meatballs Meal Prep On A Budget (5 Quick Meals)

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Peel and chop the sweet potato, then boil in cold water for 12 to 15 minutes until fork-tender. Drain and let cool slightly.
2. Return the potato to the pot with milk or butter, salt and pepper, and mash until smooth. Stir in smoked paprika and ground cumin if using, taste and adjust seasoning. Set aside.
3. Grate the onion and zucchini, and the garlic, into a bowl. Heat a pan over medium-high heat with oil spray and cook the grated vegetables 4 to 5 minutes until lightly golden. Let cool.
4. In a bowl, combine the cooled vegetables, chicken mince, smoked paprika, dried oregano, salt and pepper. Mix and roll into 20 even meatballs.
5. Preheat the oven to 200°C (400°F) and bake the meatballs 15 to 16 minutes until golden brown. Or pan-cook them 8 to 10 minutes until cooked through.
6. Mix the yogurt, grated garlic, lemon juice, Dijon mustard, dill or parsley, and salt and pepper. Store in the fridge in a squeeze bottle.
7. Divide the containers: sweet potato mash on the bottom, four meatballs on top. Add the yogurt sauce when serving, or after reheating.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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