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Fresh Chicken Recipes

Harvest Chicken Meatballs with Sweet Potato Mash & Green Beans

45 Mins
6 Servings
Ground Chicken meatballs are mixed with grated Granny Smith apple, sweet onion, Parmesan, and fresh sage

Ingredients

1 Pound Nature Raised Farms® Lean Ground Chicken

1 EA Granny Smith apple, Peeled and Grated

1/2 Cup Yellow onion, Grated

1/4 Cup Parmesan cheese, Grated

1 Large egg

1/3 Cup Fine breadcrumbs

2 Cloves Garlic, Finely Minced

1 Tablespoon Fresh sage, Finely Chopped

1 teaspoon Kosher salt

1/2 teaspoon Black pepper

1 Tablespoon Olive oil

Sweet Potato Mash

2 Pounds Sweet potatoes, Peeled and Cubed

2 Tablespoons Unsalted butter

1/4 Cup Milk, Warmed

1/2 teaspoon Kosher salt

1/4 teaspoon Black pepper

Green Beans

12 Ounces Fresh green beans, Trimmed

1 Tablespoon Olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon Black pepper

A cozy fall dinner that comes together on one sheet pan and one pot. Tender Nature Raised Farms® Lean Ground Chicken meatballs are mixed with grated Granny Smith apple, sweet onion, Parmesan, and fresh sage, giving them a juicy texture and a subtle sweet-savory flavor. They’re served over creamy, buttery sweet potato mash alongside roasted green beans. It’s American comfort food with a harvest twist, ready in 45 minutes and serving four.
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Make it with Lean Ground Chicken

Directions

  1. Preheat the oven to 425°F.
  2. Place the sweet potatoes in a large pot and cover with cold water, then place on stove to bring to a boil and cook for 15 to 18 minutes, or until fork tender.
  3. While the potatoes cook, line a baking sheet with parchment paper.
  4. In a large bowl, combine the ground chicken, grated apple, grated onion, parmesan cheese, egg, breadcrumbs, garlic, sage, salt, and pepper.
  5. Mix gently until just combined. Do not overmix. Form the mixture into 16 meatballs, about 1½ inches in diameter.
  6. Arrange the meatballs on one side of the prepared baking sheet.
  7. In a medium bowl, toss the green beans with olive oil, salt, and pepper. Place the green beans on the other side of the baking sheet.
  8. Bake for 18 to 20 minutes, or until the meatballs reach an internal temperature of 170°F and the green beans are tender-crisp.
  9. Drain the cooked sweet potatoes and return them to the pot. Add the butter, warmed milk, salt, and pepper. Mash until smooth and creamy.
  10. Allow the meatballs to rest for 2 to 3 minutes after removing them from the oven.
  11. Divide the sweet potato mash among four plates and top with four meatballs per serving.
  12. Serve alongside the roasted green beans and garnish with additional sage if desired.