Traybake Chicken Meatballs
Tasty chicken meatballs paired with rice and sesame-roasted broccoli make for an easy as weeknight dinner.
Ingredients
Meatballs
- 125 g mushrooms grated
- 1 carrot grated
- 600 g free range chicken mince
- 1 egg
- ½ cup panko breadcrumbs
- 1 tsp salt
Glaze
- 1 clove garlic minced
- 1 Tbsp ginger minced
- 3 Tbsp tomato sauce
- 1 Tbsp soy sauce
- 1 tsp brown sugar
- 1 Tbsp sweet chilli sauce
- ½ cup chicken stock
Rice
- 1½ cups basmati rice
- 2¼ cups boiling water
Broccoli
- 2 broccoli cut into small florets
- 1 Tbsp sesame oil
- 10 g sesame seeds
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
- Prep mushrooms and carrot. Mix all meatball ingredients together in a large bowl. Roll mix into golfball-sized balls and place on a lined oven tray.
- Prep garlic and ginger. Combine all glaze ingredients together in a small bowl.
- Drizzle glaze over meatballs and bake on upper oven rack for about 20 minutes, until chicken is cooked through.
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep broccoli and toss on a second lined oven tray with sesame oil and sesame seeds. Season with salt and pepper. Roast on lower oven rack for about 10 minutes, until tender.
- Serve rice topped with meatballs and broccoli. Drizzle with any remaining glaze.
