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Chicken meatballs on pea and pesto rice
Chicken meatballs on pea and pesto rice
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious meatballs with peas and pesto rice by taste.com.au and SunRice.
Ingredients:
  • 225g pea
  • 500g chicken mince
  • 75g breadcrumbs
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g rice
  • 375ml chicken stock
  • 4 green onions, thinly sliced
  • Baby rocket leaves, to serve
  • Shaved parmesan, to serve
  • 250.00 ml basil leaves
  • 20g parmesan
  • 40g pine nut
  • 80ml olive oil
Instructions:
  • For the pesto, combine basil, parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly pour in the oil until smooth. Season with salt and pepper.
  • Boil peas in a large saucepan for 2 minutes until heated through. Refresh in cold water, then drain well.
  • In a medium bowl, gently crush 1/2 cup of peas using a fork. Mix in chicken mince, breadcrumbs, and 2 tablespoons of pesto using your hands. Season with salt and pepper, then shape tablespoons of the mixture into balls.
  • In a large saucepan over medium heat, heat half of the oil. Add half of the meatballs and cook for 5 minutes, turning occasionally, until browned all over and cooked through. Transfer to a bowl and repeat the process with the remaining meatballs.
  • - Heat the remaining oil in a pan. Cook the onion and garlic for 5 minutes until the onion softens. Stir in the rice. Pour in the chicken stock and bring to a boil. Reduce the heat, cover, and cook for 12 minutes until the stock is absorbed and the rice is tender. Add back the meatballs and peas, cover, and heat through for 5 minutes. Stir in the remaining pesto and half of the green onions, folding gently. Serve the rice and meatballs in bowls topped with the rest of the green onions, baby rocket leaves, and parmesan.

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