Chicken meatballs with pea & pesto rice
Chicken meatballs with pea & pesto rice
Ingredients
Pesto
- 1 cup basil leaves
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (40g) toasted pinenuts
- 1 garlic clove, crushed
- 1/3 cup (80ml) olive oil
Meatballs & Rice
- 1 1/2 cups (225g) fresh peas or frozen peas
- 500g chicken mince
- 1 cup (75g) stale breadcrumbs
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup (200g) SunRice long grain rice
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 4 green onions, thinly sliced
- Baby rocket leaves, to serve
- Shaved parmesan, to serve
Instructions
- 1
To make the pesto, place the basil, parmesan, pinenuts and garlic in the bowl of a food processor; process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream. Process until smooth. Season with salt and pepper.
- 2
Cook the peas in a large saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well.
2 min - 3
Place 1/2 cup of the peas in a medium bowl. Use a fork to lightly crush. Add chicken mince, breadcrumbs and 2 tbs of the pesto. Use your hands to combine. Season with salt and pepper. Roll tablespoonsful of chicken mixture into balls.
- 4
Heat half the oil in a large saucepan over medium heat. Add half the meatballs; cook, turning, for 5 minutes or until brown all over and just cooked through. Transfer to a bowl. Repeat with remaining meatballs.
5 min - 5
Heat remaining oil in pan. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and stir to combine. Add chicken stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until stock is absorbed and rice is tender. Return meatballs and peas to pan. Set aside, covered, for 5 minutes or until heated through. Add remaining pesto and half the green onions; gently fold through. Divide rice and meatballs among serving bowls. Top with remaining green onions, baby rocket leaves and parmesan, to serve.
22 min
