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Teriyaki chicken meatballs with rice & greens

Teriyaki chicken meatballs with rice & greens

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Rating: 4 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati

Nutrition: per serving
HighlightNutrientUnit
low inkcal481
low infat2g
saturates1g
carbs70g
sugars28g
fibre3g
protein36g
salt2.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.

  • STEP 2

    Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

  • STEP 3

    Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 4 out of 5.26 ratings
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