Chicken meatballs with miso rice
(at time of publication)
- Chicken meatballs
- 400g boneless skinless chicken breasts
- 2 tablespoons salt-reduced soy sauce
- 2 teaspoons sesame oil
- ¼ cup chopped fresh coriandercilantroX
- ½ cup fresh breadcrumbs
- ⅓ cup sesame seeds
- Miso rice
- 1 ½ cups sushi rice
- ½ teaspoon miso paste
- 4 teaspoons salt-reduced soy sauce
- ¼ cup fresh coriandercilantroX
- 4 spring onions, finely sliced
- 300g pumpkin (1 ¾ cups), chopped in 2.5cm chunks
- 2 mandarins
- 4 large handfuls baby spinach
- 1 ½ tablespoons lemon juice
- 2 teaspoons liquid honey
- 3 tablespoons olive oil
1 Preheat oven to 200°C. To make meatballs, place chicken in a food processor and pulse until finely chopped, taking care not to mix it to a paste. Mix soy sauce, sesame oil, coriander and breadcrumbs into chicken. Shape mix into small walnut-sized balls. Place sesame seeds on a flat plate and roll meatballs in seeds until lightly coated. Place balls in an ovenproof dish and bake for 15-20 minutes until cooked through.
2 Arrange pumpkin in a single layer on a lined baking tray, season with salt and pepper and drizzle with a little olive oil. Roast for 20 minutes, turning at times, until pumpkin is just tender.
3 While pumpkin and chicken balls are cooking, cook rice following packet directions.
4 To make salad, segment mandarins and mix with roasted pumpkin and spinach. Combine lemon juice, honey and oil in a small bowl and drizzle over salad. Gently toss to combine.
5 To make miso rice, mix miso, soy sauce, coriander and spring onions into cooked rice. Serve meatballs with miso rice and salad. Add a drizzle of sweet chilli sauce if you prefer.
NZ Nutrition Foundation schools competition: recipe from winner of ‘Table Challenge — Chicken’ category, Kizzie Amoore, Dana Herbison and Libby Harrison of Epsom Girls Grammar School.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 5g
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