Description

These herby sheet pan pistachio chicken meatball bowls offer a delightful blend of flavors and textures, featuring ground chicken meatballs with a spicy kick from jalapeño and crunchy pistachios. Served alongside crispy spiced chickpeas, tender pearl couscous, and topped with fresh herbs, crumbled feta, pickled red onions, and a vibrant spicy green feta sauce, this recipe is a protein-packed, flavorful dinner perfect for both weeknights and entertaining.

Ingredients

For the Meatballs

½ cup shelled roasted pistachios (salted or unsalted)
1 pound lean ground chicken (or turkey)
⅓ cup panko breadcrumbs (gluten free if desired)
1 egg
Zest from 1 small lemon
1 jalapeño, seeded and very finely diced
2 tablespoons very finely chopped fresh cilantro
2 tablespoons very finely chopped fresh parsley
1 teaspoon honey
1 teaspoon kosher salt
Freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon sweet paprika
½ teaspoon cumin
½ teaspoon coriander

For the Chickpeas

1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon kosher salt
Freshly ground black pepper, to taste

For the Couscous

1 ½ cups pearl couscous
2 ¼ cups low-sodium chicken broth
½ teaspoon kosher salt, plus more to taste
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Freshly ground black pepper, to taste

For Topping and Serving

½ batch Spicy Green Feta Sauce
Lemon zest, for garnish
¼ cup mixed fresh chopped parsley and cilantro
¼ cup crumbled feta (about 2 ounces)
¼ cup chopped shelled pistachios
⅓ cup pickled red onion (or thinly sliced red onion)
Warm pita bread (optional, for serving)

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Instructions

Preheat Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Grind Pistachios: Place the shelled pistachios into a food processor and pulse on high for about 30 seconds to 1 minute until finely ground. This adds texture and flavor to the meatballs.
Prepare Meatball Mixture: In a large bowl, combine the ground pistachios, ground chicken, panko breadcrumbs, egg, lemon zest, finely diced jalapeño, chopped cilantro, parsley, honey, kosher salt, black pepper, garlic powder, paprika, cumin, and coriander. Mix thoroughly using your hands, but be careful not to overmix to keep the meatballs tender.
Form Meatballs: Fill a small bowl with water and keep it nearby. Wet your hands to prevent sticking, then shape the mixture into 16 golf ball-sized meatballs. Arrange them evenly on the prepared baking sheet.
Toss Chickpeas: In a separate medium bowl, toss the rinsed chickpeas with olive oil, garlic powder, coriander, cumin, kosher salt, and black pepper. Spread the chickpeas evenly around the meatballs on the baking sheet.
Bake Meatballs and Chickpeas: Place the baking sheet in the oven and bake for 15 to 20 minutes, or until a meat thermometer inserted in the meatballs reads 165°F and chickpeas are slightly crispy. For extra crispy chickpeas, remove the meatballs and bake the chickpeas alone for an additional 5 minutes.
Cook Couscous: While baking, cook the couscous. Bring the chicken broth to a boil in a medium pot. Stir in the pearl couscous and salt, return to a boil, then reduce heat to low. Cover and cook for 8 to 10 minutes until liquid is absorbed. Stir in fresh lemon juice, olive oil, and season with salt and pepper to taste.
Assemble Bowls: Spread 1 to 2 tablespoons of spicy green feta sauce in the bottom of shallow bowls. Add a scoop of cooked couscous, then place meatballs and chickpeas on top. Garnish with lemon zest, mixed herbs, crumbled feta, chopped pistachios, and pickled red onion.
Serve: Serve immediately with warm pita on the side if desired. Enjoy the vibrant flavors and varied textures!

Notes

If you want crispier chickpeas, bake them separately after removing the meatballs for an extra 5 minutes.
Use gluten-free breadcrumbs to make the recipe gluten-free compliant.
Adjust the jalapeño quantity or leave seeds in to increase the spice level.
Save any leftover spicy green feta sauce – it’s excellent as a dip or topping for sandwiches and salads.
For a dairy-free option, omit the feta and substitute with a plant-based cheese or extra herbs.
Make sure not to overmix the meatball ingredients to keep them tender and moist.