Glazed Chicken Meatballs with Roasted Kohlrabi and Rutabaga

Ingredients

• 500 g ground chicken
• 2 kohlrabi, peeled and cut into 1 cm dice
• 1 rutabaga, peeled and cut into 1 cm dice
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp fresh rosemary, finely minced
• 2 cloves garlic, finely minced
• 1 tbsp apple cider vinegar

Method

1. Preheat the oven to 400°F (200°C). Toss the diced kohlrabi and rutabaga on a large baking sheet with 1 tablespoon olive oil and half the sea salt.
2. Roast the root vegetables until golden and tender when pierced with a fork, about 25 minutes.25 min timer
3. While the vegetables roast, combine the ground chicken, minced garlic, thyme, rosemary, and the remaining half teaspoon of salt in a bowl. Form into 12 small round meatballs.
4. Heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Brown the meatballs on all sides, cooking until the center reaches 165°F (74°C), about 10 minutes.10 min timer
5. Splash the apple cider vinegar into the skillet, tossing the meatballs to glaze in the pan juices, then remove from heat and serve alongside the roasted root vegetables.