Simple Herby Meatball Bowl! [Recipe in Description] #meatballrecipe #sheetpandinner #glutenfree

Moroccan Inspired Chicken Meatball Bowl
Prep Time: 25 minutes
Cook Time: 18-20 minutes
Makes 4 servings
Ingredients
1 lb ground chicken
1 egg
1/4 cup nutritional yeast
1/2 cup bread crumbs
1 tsp salt
3 cloves fresh garlic, minced
1/4 cup red onion, diced
1 tbsp fresh cilantro, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1/4 cup unsweetened milked oats
1 tsp cumin
1/2 tsp smoked pap
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp ground black pepper

Slaw:
9 oz slaw mix
1/4 cup apricot reserves
1 tbsp cilantro, finely chopped
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp cumin

Chermoula:
1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
4 cloves garlic
2 tbsp lemon juice
1 tsp cumin
3/4 tsp salt
1/2 tsp smoked paprika

Other:
4 cups basmati or jasmine rice
1 tsp olive oil spray

Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Combine the meatball ingredients in a mixing bowl. Mix until the well combined, careful not to overmix.
3. Line a baking sheet with parchment paper and give it a spritz of olive oil spray. Roll your meat mixture into 10-12 round 1-2 inch meatballs and place on the baking sheet.
4. Bake for 8 minutes, turn the meatballs over and bake for an additional 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit.
5. While the meatballs are cooking, make the slaw. Combine the apricot reserves, lemon juice, apple cider vinegar, cumin, and salt in a mixing bowl. Whisk well. Add in the slaw mix and chopped herbs. Mix well again.
6. Also make the Chermoula while the meatballs are cooking. In a food processor, add the parsley and cilantro. Process for about 5-10 seconds, then add the garlic and spices.
7. In the food processor, slowly add in the lemon juice and olive oil into the feed shoot until the chermoula is well combined. You can leave a little texture to it.
8. Once everything is done, assemble your bowl by adding rice, meatballs, slaw, and topping with chermoula! Enjoy!

If you’ve been around for a bit, you know I love making some fun meatballs. They always hit the spot, and personally, I think they are fantastic for meal prep. Today, we’re taking inspiration from the flavors of Moroccan food with charmula sauce, apricot sllo, and lots of mint throughout. This bowl takes a few steps, but it ends up being pretty simple to throw together. You’ll combine your meatball ingredients, bake them for 18 to 20 minutes or so. I love love love adding tons of herbs my meatballs. It just makes them feel so fresh. While your meatballs are cooking, prepare the sllo and the charmula. Put it all together with some rice and you have a super interesting gluten and dairyfree dinner.