Chicken Dill Meatball Bowl With Green Rice Recipes

CHICKEN DILL MEATBALL BOWL WITH GREEN RICE

Steps:

• Arrange a rack in the top third of the oven and preheat to broil on high. Line a baking sheet with aluminum foil and spray with nonstick spray.
• Combine the rice, vegetable oil, 1 1/2 cups water and a pinch of salt in a medium saucepan over high heat. Bring to a boil, cover and reduce the heat to low. Cook until fluffy and tender, about 20 minutes.
• Meanwhile, whisk together the vinegar, sugar and 1/2 teaspoon salt in a medium bowl until dissolved. Add the onions and toss to combine.
• Combine the ground chicken, feta, panko, the chopped dill, the chopped garlic, egg and 3/4 teaspoon salt in a large bowl and stir well to combine.
• Scoop the meat mixture with a 1-ounce ice cream scoop onto the prepared baking sheet. You should have about 24 meatballs. Lightly spray the tops with more cooking spray and transfer to the oven. Broil until golden and cooked through, about 7 minutes.
• Combine the whole garlic clove, cilantro, parsley, crushed red pepper flakes, 1 teaspoon salt and remaining 1 cup dill in a mini food processor. Pulse until finely chopped. With the motor running, add the olive oil. Stir half of the herb mixture into the rice and fluff with a fork to combine.
• Serve the rice in a bowl and top with the meatballs, pickled onions, cherry tomatoes, feta and a dollop of yogurt.

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.

GREEN CURRY CHICKEN MEATBALLS

Steps:

• In a large bowl, mix all ingredients except oil together using your (clean) hands.
• With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
• Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
• Cook chicken balls 4-5 minutes or until golden and cooked through.
• Drain on kitchen paper.
• Allow the oil to come back to temperature before continuing with another batch.