Teriyaki Chicken Meatballs With Rice & Greens
This chicken meatballs recipe brings together the zesty flavors of lemon with the sweetness of mirin and soy sauce, creating a deliciously savory dish. The tender meatballs are baked to perfection and coated in a flavorful sauce that perfectly complements the basmati rice and vibrant spring greens. It's a delightful meal that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- 2 shallots
- 1 carrot , cut into chunks
- 500g boneless, skinless chicken breasts or thighs, cut into chunks
- zest and juice 1 lemon
- a little oil
- 200g basmati rice
- 200g spring greens , chopped
- 100ml mirin
- 3 tbsp soy sauce
- 3 tbsp caster sugar
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 481 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 2.3 milligram of sodium
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