An easy and delicious meal that goes a long way! A lovely mix of ingredients plus plenty of Mexican Twists makes this a wholesome and beautiful meal that you’ll love with plenty of potential leftovers to enjoy too!
Garlic & Herbs Meatballs
-450g minced chicken
-½ cup breadcrumbs
-1 tbsp miso paste
-2 garlic cloves, minced or crushed
-1 lemon, zested
-1 egg
-1 large pickled jalapeno, finely minced
½ cup finely chopped fresh herbs, we used a mix of thyme, mint and coriander
-1 tsp Lemon Pepper Seasoning
-1 tsp salt
-1 tsp pepper
-1 tbsp olive oil (more if needed)
-1 tbsp vegetable oil
1 Add the chicken to a large bowl and break it apart with the help of two forks. Add the breadcrumbs, garlic, lemon zest, Lemon Pepper Seasoning, salt and pepper. Work the chicken with the two forks to evenly distribute the breadcrumbs and seasoning.
2 Add the egg, miso paste, pickled jalapeno, herbs and olive oil. Using the forks, evenly distribute these ingredients into the chicken.
3 Add a bit of olive oil to your hands and start making the meatballs. We recommend the balls to be golf ball-sized. Arrange the meatballs inside the same bowl.
4 Set a large pan to medium-high heat and once hot, add the vegetable oil. Sear the meatballs on all sides until golden brown. This should be quick, just a few minutes until they get a nice colour outside. Remove them from the pan and reserve.
Green Rice
-1 cup of rice
-2 cups of water or chicken stock
-1 cup of Salsa Verde such as this one but any works great.
-1 lemon, juiced
-½ red pepper, chopped
-1 long green paprika, chopped
-⅓ white onion, chopped
-1 large spring onion, sliced
-1 cup broccoli florets
-1 cup soy sprouts
-salt and pepper to taste
-vegetable oil, if needed
1 Using the same pan that we used to make the meatballs, add a bit more vegetable oil if there is not enough left from searing the chicken meatballs. Add the vegetables and stir-fry them for 3 minutes. Add the rice and continue frying until the onions soften a bit and the rice starts to get transparent and lightly golden.
2 Add the Salsa Verde and water (or stock) and bring to a boil. Season with salt, pepper and lemon juice to taste. Once happy, return the meatballs to the pan and nest them among the rice and vegetables. Cover with a lid and cook on low heat for 25 minutes. Turn off the heat and let it rest for 10 more minutes before serving.
Notes
- It is important to make small chicken meatballs so they can cook with the rice. Larger meatballs will require longer cooking times.
- Adding Salsa Verde to the rice will add a beautiful extra kick of flavour without making it overwhelming or spicy.
- Adding finely chopped pickled jalapenos to the meatballs is always a great idea! They will not be spicy but will instead have a little extra tangy flavour.
- Using chicken mince is a great and delicious budget option to make delicious meals! It goes a long way and it can be adapted in many recipes!
- Adding miso paste to the meatballs is such a delicious addition. It is not overpowering and it blends with all the other flavours in a beautiful way.
- You can use any vegetables you want to cook the rice! You can add frozen peas, courgette and even tomatoes!
Curious about more recipes with chicken mince? Look no further than these Chicken Jalapeno Meatballs here.
