Cook This Tonight:
Fig-Balsamic Chicken Meatballs

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Having some mid-week dinner fatigue? We’ve got you covered! Tonight, give our crowd-pleasing Fig-Balsamic Chicken Meatballs a whirl. Classic meatballs get a creative twist with garlic and goat cheese, and a hand-off bake in the oven. Skip the classic spaghetti and red sauce, and serve over farro and kale for an easy dish you’ll want to add into your weeknight rotation. If you have an eager helper in the kitchen, let them in on the cooking fun forming the meatballs or massaging the kale.

Fig-Balsamic Chicken Meatballs

(Serves 4)

8 ounces curly kale
1 shallot
1½ tablespoons white wine vinegar
4 cloves garlic
2 ounces crumbled goat cheese
1½ pounds ground chicken
1 cup farro
2 ounces fig jam
2 tablespoons balsamic vinegar
2 ounces sour cream
1 teaspoon Dijon mustard
olive oil
kosher salt
black pepper


1. Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat kale dry with paper towel, stack leaves, and thinly slice, discarding long stems. Peel shallot and thinly slice into rings; place in a small bowl, along with white wine vinegar and ¼ teaspoon salt. Toss to combine, then set aside to pickle until Step 5. Mince garlic.

2. Line a baking sheet with foil. In a large bowl, combine garlic, half of goat cheese (reserve remainder for garnish), 1 teaspoon salt, and pepper as desired, then add chicken. Using your hands, mix well, then form into 20 equal balls, about 1½ inches thick. If you’d rather not form the meatballs by hand, use 2 spoons to gently shape the mixture, then transfer to the baking sheet. Arrange meatballs on prepared sheet, spacing apart, and bake until cooked through and no longer pink, about 12 minutes.

3. While meatballs bake, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12– 14 minutes (perfectly cooked farro is tender, but still has some chew to it— taste before draining and if you prefer a more tender consistency, cook a few minutes more). Drain farro and return to pot, off heat. Cover to keep warm until Step 5.

4. While farro cooks, in a separate large bowl, stir together fig jam and balsamic vinegar to combine; set aside until Step 6. With kale still on cutting board, sprinkle over ¼ teaspoon salt. Using your hands, massage kale until beginning to soften and darken, 1–2 minutes.

5. To pot with cooked and drained farro, add sour cream, Dijon, kale, pickled shallot and pickling liquid, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Stir to combine, then divide among serving plates.

6. Add chicken meatballs to bowl with fig-balsamic glaze and toss to coat, then plate over farro. Drizzle over any remaining fig-balsamic glaze from bowl and garnish with remaining goat cheese.

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