Mediterranean Herby Chicken Meatball Bowl

If you ask me, a good bowl meal is one of the smartest ways to get dinner on the table.

This herby chicken meatball bowl brings together roasted chickpeas, sweet potatoes, and tender meatballs packed with fresh herbs. A creamy basil-dill yogurt sauce ties everything together with bright lemon and a hint of honey.

The meatballs get their flavor from ricotta, cilantro, dill, and green onions mixed right into the ground chicken. Cinnamon-spiced sweet potatoes and crispy roasted chickpeas add different textures to every bite.

It’s a satisfying dinner that feels special but comes together without too much fuss, perfect for a weeknight meal that everyone will enjoy.

What Kind of Ground Chicken Should I Use?

For this recipe, you can use either ground chicken breast or ground dark meat chicken, depending on what you prefer. Ground dark meat has a bit more fat, which helps keep your meatballs moist and juicy, while ground chicken breast is leaner but can dry out more easily if overcooked. If you can only find ground chicken breast, don’t worry – the ricotta and egg in this recipe will help keep everything nice and tender. Just make sure your ground chicken is fresh and not previously frozen if possible, as this will give you the best texture for forming your meatballs.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground chicken: Ground turkey works great here and has a similar texture. You could also use ground pork for a richer flavor, though the cooking time might need a slight adjustment.
• Ricotta: If you don’t have ricotta, cottage cheese (drained well) or even Greek yogurt can work as a binder for the meatballs. Just squeeze out any excess moisture first.
• Panko: Regular breadcrumbs or crushed crackers can replace panko. You can also use rolled oats if you want a gluten-free option – just pulse them in a food processor first.
• Herbs de provence: Don’t have this blend? Mix equal parts dried thyme, rosemary, and oregano for a similar flavor profile.
• Sweet potato: Regular potatoes, butternut squash, or even roasted carrots make good substitutes. Just adjust the roasting time based on what you choose.
• Fresh herbs (cilantro, dill, basil): While fresh herbs really shine in this recipe, you can use dried herbs in a pinch – just use about 1/3 of the amount called for since dried herbs are more concentrated.
• Kale: Spinach, arugula, or mixed greens all work well here. If using spinach, add it at the very end since it wilts quickly.
• Yogurt: Sour cream or even additional ricotta can stand in for yogurt in the sauce, though the tang will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken meatballs is using ground chicken that’s too lean, which leads to dry, crumbly meatballs – look for ground chicken with some fat content or add an extra tablespoon of olive oil to the mixture if yours seems dry.

Overworking the meat when mixing and shaping creates tough meatballs, so gently combine the ingredients just until everything comes together and handle them as little as possible.

Make sure your pan is properly heated before adding the meatballs – if the oil isn’t hot enough, they’ll stick to the pan and fall apart when you try to flip them.

For the chickpeas, don’t skip the drying step or they won’t get crispy in the oven, and give the pan a shake halfway through baking to ensure they roast evenly on all sides.

What to Serve With Herby Chicken Meatball Bowl?

This bowl is already pretty loaded with chickpeas, sweet potatoes, and kale, so it works great as a complete meal on its own. If you want to bulk it up even more, serve it over some fluffy couscous, quinoa, or white rice to soak up all that herby yogurt sauce. A warm pita bread on the side is perfect for scooping up the meatballs and veggies, or you could toast some naan if you have it in the freezer. For a lighter addition, a simple cucumber and tomato salad with a squeeze of lemon would complement the Mediterranean flavors really nicely.

Storage Instructions

Store: Keep your meatball bowl components separate in airtight containers in the fridge for up to 4 days. The meatballs, roasted chickpeas, and sweet potatoes all hold up great, but I’d recommend storing the kale and yogurt sauce separately so everything stays fresh and the greens don’t get soggy.

Make Ahead: This recipe is perfect for meal prep! You can make the meatballs and roast the chickpeas and sweet potatoes a day or two in advance. The herb yogurt sauce also tastes even better after sitting in the fridge overnight as the flavors blend together. Just wait to dress the kale until you’re ready to eat.

Freeze: The chicken meatballs freeze really well for up to 3 months. Let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag. I don’t recommend freezing the other components, as the vegetables and sauce won’t have the same texture after thawing.

Reheat: Warm up the meatballs, chickpeas, and sweet potatoes in the oven at 350°F for about 10 minutes, or microwave them for 1-2 minutes. The kale can be enjoyed cold or at room temperature, and the yogurt sauce is best served cold or at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 120-135 g
• Fat: 115-130 g
• Carbohydrates: 170-185 g

Ingredients

For the roasted chickpeas:

• 15 oz chickpeas (I use Goya for the best firm texture)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp herbs de provence
• 2.5 tbsp parmesan cheese (grated finely for better coating)

For the sweet potatoes:

• 1 large sweet potato (peeled and cut into 1/2-inch cubes)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp cumin

For the chicken meatballs:

• 1 lb ground chicken
• 1 cup ricotta (I prefer Galbani for its creamy consistency)
• 1 egg
• 1/2 cup panko
• 1 shallot
• 3 green onions
• 3/4 cup cilantro
• 1/2 cup dill
• 1.5 lemon zest
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp olive oil

For the dressing and greens:

• 1.25 cup yogurt (I use Fage Total 5% for ultimate richness)
• 1.5 cup basil
• 3/4 cup dill
• 1.5 lemon juice
• 1.5 tbsp olive oil
• 1.5 tbsp honey
• 1 jalapeño (seeded and finely minced for subtle heat)
• 3 cloves garlic (freshly pressed for best aroma)
• salt
• pepper
• 4 cups kale (stemmed and torn into 1-inch pieces)

Step 1: Prepare Mise en Place and Preheat Oven

• 1 large sweet potato
• 4 cups kale
• 1 shallot
• 3 green onions
• 3/4 cup cilantro
• 1/2 cup dill
• 1 jalapeño
• 3 cloves garlic
• 1.5 lemon

Preheat your oven to 400°F.

While it heats, prep all your vegetables: peel and cut the sweet potato into ½-inch cubes, stem and tear the kale into 1-inch pieces, mince the shallot and green onions, finely chop the cilantro and dill, seed and mince the jalapeño, and press the garlic.

Zest the lemon and juice it.

Having everything prepped before you start cooking ensures smooth, efficient assembly of components.

Step 2: Roast Chickpeas and Sweet Potatoes

• 15 oz chickpeas
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp herbs de provence
• 2.5 tbsp parmesan cheese
• 1 large sweet potato
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp cumin

Drain and thoroughly dry the chickpeas using paper towels—this is crucial for crispiness.

Toss them on one baking sheet with 1.5 tbsp olive oil, ¾ tsp salt, garlic powder, onion powder, herbs de provence, and finely grated parmesan.

On a separate baking sheet, toss the sweet potato cubes with 1.5 tbsp olive oil, ¾ tsp salt, cinnamon, and cumin.

Place both sheets in the oven; the chickpeas will finish in 15 minutes while the sweet potatoes need 15-20 minutes.

I like to shake the chickpea pan halfway through for even browning—it makes all the difference in texture.

Step 3: Form and Cook Herby Chicken Meatballs

• 1 lb ground chicken
• 1 cup ricotta
• 1 egg
• 1/2 cup panko
• 1 shallot
• 3 green onions
• 3/4 cup cilantro
• 1/2 cup dill
• 1.5 lemon zest
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp olive oil

In a large bowl, combine the ground chicken, ricotta, egg, and panko.

Add the prepped shallot, green onions, cilantro, dill, lemon zest, ¾ tsp salt, and ¾ tsp pepper.

Mix gently with your hands until just combined—overmixing makes tough meatballs.

Shape into 12-16 balls.

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Working in batches to avoid crowding, fry the meatballs 3-4 minutes per side until they reach 165°F internally.

I prefer pan-frying over baking here because the exterior gets a beautiful golden crust that adds texture contrast to the bowl.

Step 4: Make Herby Yogurt Dressing

• 1.25 cup yogurt
• 1.5 cup basil
• 3/4 cup dill
• 1.5 lemon juice
• 1.5 tbsp olive oil
• 1.5 tbsp honey
• 1 jalapeño
• 3 cloves garlic
• salt
• pepper

In a blender, combine the yogurt, basil, dill, lemon juice, 1.5 tbsp olive oil, honey, the minced jalapeño, pressed garlic, and a pinch each of salt and pepper.

Blend until smooth and vibrant green.

For the smoothest texture, I blend on high for about 30 seconds, then taste and adjust seasoning as needed—the dressing should be tangy, herby, and just slightly spicy from the jalapeño.

Step 5: Assemble and Serve Bowls

• 4 cups kale
• roasted sweet potatoes from Step 2
• crispy chickpeas from Step 2
• herby chicken meatballs from Step 3
• herby yogurt dressing from Step 4

Divide the torn kale among bowls as your base.

Top with roasted sweet potatoes from Step 2, crispy chickpeas from Step 2, and 3-4 herby chicken meatballs from Step 3.

Drizzle generously with the herby yogurt dressing from Step 4.

Serve immediately while the meatballs are still warm and the roasted vegetables have a slight contrast in temperature with the cool, creamy dressing.

Mediterranean Herby Chicken Meatball Bowl

Delicious Mediterranean Herby Chicken Meatball Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4 servings

Calories 2200 kcal

Ingredients

  

For the roasted chickpeas::

• 15 oz chickpeas (I use Goya for the best firm texture)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp herbs de provence
• 2.5 tbsp parmesan cheese (grated finely for better coating)

For the sweet potatoes::

• 1 large sweet potato (peeled and cut into 1/2-inch cubes)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp cumin

For the chicken meatballs::

• 1 lb ground chicken
• 1 cup ricotta (I prefer Galbani for its creamy consistency)
• 1 egg
• 1/2 cup panko
• 1 shallot
• 3 green onions
• 3/4 cup cilantro
• 1/2 cup dill
• 1.5 lemon zest
• 3/4 tsp salt
• 3/4 tsp pepper
• 2 tbsp olive oil

For the dressing and greens::

• 1.25 cup yogurt (I use Fage Total 5% for ultimate richness)
• 1.5 cup basil
• 3/4 cup dill
• 1.5 lemon juice
• 1.5 tbsp olive oil
• 1.5 tbsp honey
• 1 jalapeño (seeded and finely minced for subtle heat)
• 3 cloves garlic (freshly pressed for best aroma)
• salt
• pepper
• 4 cups kale (stemmed and torn into 1-inch pieces)

Instructions

 

• Preheat your oven to 400°F. While it heats, prep all your vegetables: peel and cut the sweet potato into ½-inch cubes, stem and tear the kale into 1-inch pieces, mince the shallot and green onions, finely chop the cilantro and dill, seed and mince the jalapeño, and press the garlic. Zest the lemon and juice it. Having everything prepped before you start cooking ensures smooth, efficient assembly of components.
• Drain and thoroughly dry the chickpeas using paper towels—this is crucial for crispiness. Toss them on one baking sheet with 1.5 tbsp olive oil, ¾ tsp salt, garlic powder, onion powder, herbs de provence, and finely grated parmesan. On a separate baking sheet, toss the sweet potato cubes with 1.5 tbsp olive oil, ¾ tsp salt, cinnamon, and cumin. Place both sheets in the oven; the chickpeas will finish in 15 minutes while the sweet potatoes need 15-20 minutes. I like to shake the chickpea pan halfway through for even browning—it makes all the difference in texture.
• In a large bowl, combine the ground chicken, ricotta, egg, and panko. Add the prepped shallot, green onions, cilantro, dill, lemon zest, ¾ tsp salt, and ¾ tsp pepper. Mix gently with your hands until just combined—overmixing makes tough meatballs. Shape into 12-16 balls. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry the meatballs 3-4 minutes per side until they reach 165°F internally. I prefer pan-frying over baking here because the exterior gets a beautiful golden crust that adds texture contrast to the bowl.
• In a blender, combine the yogurt, basil, dill, lemon juice, 1.5 tbsp olive oil, honey, the minced jalapeño, pressed garlic, and a pinch each of salt and pepper. Blend until smooth and vibrant green. For the smoothest texture, I blend on high for about 30 seconds, then taste and adjust seasoning as needed—the dressing should be tangy, herby, and just slightly spicy from the jalapeño.
• Divide the torn kale among bowls as your base. Top with roasted sweet potatoes from Step 2, crispy chickpeas from Step 2, and 3-4 herby chicken meatballs from Step 3. Drizzle generously with the herby yogurt dressing from Step 4. Serve immediately while the meatballs are still warm and the roasted vegetables have a slight contrast in temperature with the cool, creamy dressing.