Chicken And Rice Meatballs Recipes

CHICKEN TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
• Bake until just cooked through, about 10 minutes. Set aside.
• For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
• For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
• For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
• Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
• Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

CHICKEN SRIRACHA MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
• In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
• Shape into 25 1-inch balls. Place on the prepared rack.
• Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TERIYAKI CHICKEN MEATBALLS

Steps:

• Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
• Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
• Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

CHICKEN AND RICE MEATBALLS WITH HUMMUS

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

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.

MEATBALLS WITH RICE

Steps:

• In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.

CHICKEN FRICASSEE WITH MEATBALLS

Steps:

• In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes.
• Stir in the tomato paste and the chopped tomatoes and their liquid.
• Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged.
• Cover the skillet for 20minutes. Add salt and pepper to taste.
• Meanwhile, make the meatballs by combining all the ingredients in a large bowl.
• Form the mixture into 1 inch balls and add the balls to the skillet (you may need to move the chicken pieces around to make room).
• Re-cover the skillet and cook for an additional 20minutes.
• This can be served immediately, but it reheats really well.
• If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.