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Description

Sheet pan dinners are a breeze to prepare and clean up, making them a go-to choice for easy weeknight dinners and meal prep. For this sheet pan bundle, potatoes and brussels sprouts are roasted with chicken meatballs and served with house made honey mustard sauce. 

Serves 4. (Gluten Free, Dairy Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1 lb Ground Chicken, frozen
  • 1 lb avg Brussels Sprouts
  • 1 lb avg Potatoes
  • 8 oz Honey Mustard
You will need:
  • Oil of Choice
  • Salt & Pepper

What's inside

Chicken, Organic Ground Chicken - Default: 1 - Max: 1
Honey Mustard, 8 oz - Default: 1 - Max: 1
Red Potatoes, Organic, 1 lb avg - Default: 1 - Max: 1
Brussels Sprouts, Organic, 1 lb - Default: 1 - Max: 1

RECIPE

Includes*:


  • 1 lb Ground Chicken, frozen

  • 1 lb avg Brussels Sprouts

  • 1 lb avg Potatoes

  • 8 oz Honey Mustard


You will need:


  • Oil of Choice

  • Salt & Pepper


Hands on Time: 15 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw ground chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1  Preheat oven to 425°F. Prepare the vegetables. Wash and scrub potatoes and peel, if desired. Chop into small pieces, about 1/2-inch thick. Wash and trim away the stem and tough outer leaves of the brussels sprouts. Slice larger sprouts in half or into quarters and leave smaller sprouts whole. Add vegetables to a large, rimmed baking sheet and drizzle liberally with oil, then season with salt and pepper. Spread out in an even layer and set aside. 
STEP 2  Add ground chicken to a mixing bowl and season with 1/2 to 1 tsp. of salt and black pepper (to taste). Combine thoroughly to evenly distribute. Form 12-14 meatballs and nestle them on the baking sheet throughout the vegetables. Drizzle the tops of the chicken meatballs with oil.
STEP 3  Roast the meatballs and vegetables in the preheated oven for 18-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. The potatoes should be easily pierced with a fork and the brussels sprouts will be crisp-tender with caramelized edges. 

STEP 4  Brush the tops of the chicken meatballs with honey mustard and broil for about 3 minutes to brown the tops and thicken the sauce. Repeat 1-2 more times, if desired, for a thicker glaze. serve remaining honey mustard on the side.

Enjoy!

*Produce ingredients are delivered whole and raw. Wash thoroughly before cooking.

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Sheet Pan Chicken Meatballs with Honey Mustard Bundle

$27.99

serves 4 ($6.99/serving)
Add to Delivery
Sheet pan dinners are a breeze to prepare and clean up, making them a go-to choice for easy weeknight dinners and meal prep. For this sheet pan bundle, potatoes and brussels sprouts are roasted with chicken meatballs and served with house made honey mustard sauce. 

Serves 4. (Gluten Free, Dairy Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1 lb Ground Chicken, frozen
  • 1 lb avg Brussels Sprouts
  • 1 lb avg Potatoes
  • 8 oz Honey Mustard
You will need:
  • Oil of Choice
  • Salt & Pepper

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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Includes*:


  • 1 lb Ground Chicken, frozen

  • 1 lb avg Brussels Sprouts

  • 1 lb avg Potatoes

  • 8 oz Honey Mustard


You will need:


  • Oil of Choice

  • Salt & Pepper


Hands on Time: 15 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw ground chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1  Preheat oven to 425°F. Prepare the vegetables. Wash and scrub potatoes and peel, if desired. Chop into small pieces, about 1/2-inch thick. Wash and trim away the stem and tough outer leaves of the brussels sprouts. Slice larger sprouts in half or into quarters and leave smaller sprouts whole. Add vegetables to a large, rimmed baking sheet and drizzle liberally with oil, then season with salt and pepper. Spread out in an even layer and set aside. 
STEP 2  Add ground chicken to a mixing bowl and season with 1/2 to 1 tsp. of salt and black pepper (to taste). Combine thoroughly to evenly distribute. Form 12-14 meatballs and nestle them on the baking sheet throughout the vegetables. Drizzle the tops of the chicken meatballs with oil.
STEP 3  Roast the meatballs and vegetables in the preheated oven for 18-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. The potatoes should be easily pierced with a fork and the brussels sprouts will be crisp-tender with caramelized edges. 

STEP 4  Brush the tops of the chicken meatballs with honey mustard and broil for about 3 minutes to brown the tops and thicken the sauce. Repeat 1-2 more times, if desired, for a thicker glaze. serve remaining honey mustard on the side.

Enjoy!

*Produce ingredients are delivered whole and raw. Wash thoroughly before cooking.

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