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Sticky Traybake Free-Range Chicken Meatballs with Sesame Broccoli

Servings 4
Cook Time 35 mins



  • 125 g mushrooms, grated
  • 1 carrot, grated
  • 600g free-range chicken mince
  • 1 egg
  • ½ cup breadcrumbs
  • 1 tsp salt


  • 1 garlic clove, minced
  • 1 Tbsp ginger, minced
  • 3 Tbsp tomato sauce
  • 2 Tbsp soy sauce
  • 1 tsp brown sugar
  • 1 Tbsp sweet chilli sauce
  • ¼ cup chicken stock


  • cups basmati rice
  • cups water


  • 2 broccoli, cut into small florets
  • 1 Tbsp sesame oil


  • Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
  • Prep mushrooms and carrot. Mix all meatballs ingredients together in a large bowl. Roll mix into golf ball-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 meatballs are 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 and 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. Season with salt and pepper. Roast on lower oven tray for about 10 minutes, until tender.
  • Serve rice topped with meatballs and broccoli. Drizzle over any remaining glaze.
Calories: 651kcal