Traybake Chicken Meatballs

Traybake Chicken Meatballs

Tasty chicken meatballs paired with rice and sesame-roasted broccoli make for an easy as weeknight dinner.
Servings 4
Total Time 35 minutes

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

  • cups basmati rice
  • 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.

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