Sage Chicken Meatballs Wild Rice Bowls

Sage Chicken Meatballs Wild Rice Bowls

Sage Chicken Meatballs with Wild Rice are everything I want in a fall dinner! With 45 grams of protein, these healthy bowls are super filling and SO flavorful. The wild rice adds a lightly chewy texture I love, the roasted Brussels sprouts and mushrooms are perfectly tender with crispy edges, and the meatballs are covered in a sage butter sauce that's cozy and delicious. These bowls are ready to eat in under an hour and are one of my favorite meals right now!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 701kcal

Author Christine McMichael

Equipment

Ingredients

Chicken Meatballs

1 1/2 pounds ground chicken
1/4 cup panko breadcrumbs or gluten-free panko
1/4 cup almond flour
1 cup grated zucchini from 1 small zucchini
1 large egg
1 medium shallot minced
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
avocado oil or olive oil cooking spray

Veggies

10 ounces baby bella mushrooms halved
12 ounces Brussels sprouts ends trimmed and quartered
2 Tablespoons avocado oil
1/2 teaspoon salt

Sage Butter Sauce

1/2 cup + 1 Tablespoon unsalted butter sliced
3/4 cup vegetable or chicken broth
3 Tablespoons minced garlic
15 fresh whole sage leaves
3/4 teaspoon salt
1 Tablespoon tapioca starch

Bowls

1/4 cup grated Parmesan cheese
2 Tablespoons fresh sage chopped
1/4 cup pomegranate arils
2 cups cooked wild rice

Instructions

Preheat the oven to 425°F and grease a large rimmed nonstick baking sheet with cooking spray.
In a large bowl, add the ground chicken, panko, almond flour, grated zucchini, egg, shallots, garlic, salt, and pepper, then mix by hand until combined.
Roll into 27-30 meatballs and set onto half of the baking sheet (or use a cookie scoop), placing them very close to each other to fit on one half of the pan. Spray the meatballs with cooking spray.
Place the Brussels sprouts and mushrooms onto the other side of the baking sheet and toss with avocado oil and salt. Spread into an even layer on half of the baking sheet.
Bake for 25-30 minutes until everything is cooked through.
While the meatballs & veggies bake, in a large skillet over medium heat, warm the butter and broth until melted. Whisk in the garlic, sage leaves, salt and cornstarch and cook for 3-5 minutes over medium-high heat until thickened, whisking often. Turn off the heat, remove the sage leaves, and set aside 1/4-1/3 cup of the sauce for drizzling later.
Transfer the baked meatballs to the skillet of sage butter sauce and mix to coat.
Assemble the bowls – Evenly divide the wild rice, sage butter meatballs, roasted mushrooms, and Brussels sprouts. Top with parmesan cheese, chopped sage, pomegranate arils, and a drizzle of remaining sage butter sauce.

Video

Notes

Feel free to add a little water to the set aside drizzle sauce to thin it out if it thickens while sitting.
Cook the wild rice according to package directions. Alternatively, you can fill a medium pot most of the way with water and add 1 1/2 cups wild rice. Boil for 35 minutes, then drain through a sieve into the sink, rinse, and use the rice! This is a super-easy, foolproof way to make wild rice.
The meatball mixture will seem quite soft when you form it, but it will hold its shape and bake up so tender and tasty. TIP: Use a medium-sized ice cream scoop to form them quickly!
You can increase the mushrooms to 12 ounces as well if you prefer, but it may be a bit more snug on the pan! If things are too snug on the baking sheet, feel free to use two baking sheets instead.
This recipe makes 4 large servings or 6 medium servings.

Nutrition