Chicken And Rice Meatballs Recipes

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CHICKEN AND RICE MEATBALLS WITH HUMMUS



Chicken and Rice Meatballs With Hummus image

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 14

6 scallions, thinly sliced
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
1 lb. ground chicken
1½ cups cooled cooked white rice
¼ cup extra-virgin olive oil
2 tsp. hawaij, baharat, curry powder, or other spice blend
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 Persian cucumbers, sliced
2 cups parsley leaves with tender stems
1 Tbsp. fresh lemon juice
Hummus and lemon wedges (for serving)

Steps:

  • Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don't overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
  • Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
  • Spread hummus on plates; top with meatballs and salad. Serve with lemon.

TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS



Teriyaki chicken meatballs with rice & greens image

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

2 shallots
1 carrot , cut into chunks
500g boneless, skinless chicken breast or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring green , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
  • Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
  • Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

Nutrition Facts : Calories 481 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium

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