Tender chicken and kale meatballs nestle alongside vibrant Mediterranean vegetables and grains in this effortlessly elegant weeknight dinner. Bright, herby pesto ties everything together, adding a burst of garden-fresh flavor that makes each bite feel like a trip to the Italian countryside. Sweet artichoke hearts lend a luxurious, velvety touch that elevates this simple meal into something truly special.
Meal Card: Chicken Kale Meatballs
Ingredients
- 1-2 packages chicken & kale meatballs
- 1-2 packages Mediterranean veg blend
- 1-2 packets pesto
- 1-2 packages artichokes
Directions
1) Place packet of pesto in a bowl of hot water to thaw.
2) Open chicken & kale meatballs into a Suvie pan. Place pan in the top zone of Suvie.
3) Open packages of Mediterranean veg blend and artichokes into a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
5) Remove pans from Suvie. Stir Mediterranean veg blend and artichokes togethering, seasoning to taste with salt and pepper. Divide between plates with the meatballs. Drizzle with pesto and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 480, Total Fat 28g, Total Carbohydrates 28g, Total Sodium 1380mg, Total Protein 29g.
