Japanese-Style Chicken Meatballs
with Garlic Rice
Sweet and sticky, mirin and honey add kid-friendly flavour to savoury-glazed meatballs! Tsukene are traditionally skewered and grilled over charcoal, but our meatballs are broiled for similar results!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
113 g
Edamame
(Contains Soy)
2 unit
Green Onion
1 tbsp
Garlic Puree
1 tsp
Garlic Salt
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Honey
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce.(TIP: Separate and rinse bok choy leaves to wash away any hidden dirt!) Using a strainer, rinse rice until water runs clear. Add 1 cup water (1 3/4 cups for 4 ppl), half the garlic salt and half the garlic puree to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove the pot from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves and stems, then cut stems into 1-inch pieces. Thinly slice green onions, keeping white and green parts separate.
Line a baking sheet with foil. Add chicken, panko, green onion whites, remaining garlic salt and remaining garlic puree to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) With wet hands, roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on the prepared baking sheet. Broil in the middle of the oven until golden brown and cooked through, 8-11 min.**
Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then edamame and bok choy stems. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add bok choy leaves. (NOTE: For 4 ppl, add bok choy leaves in batches.) Season with salt and pepper. Cook, stirring occasionally, until leaves wilt, 2-3 min. Remove the pan from heat, then transfer veggies to a plate and cover to keep warm.
When veggies and meatballs are done, add 2 tbsp water (dbl for 4 ppl), soy sauce mirin blend and honey to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring occasionally, until glaze thickens slightly, 2-3 min. (TIP: If you prefer a lighter glaze, add more water, 1 tbsp at a time!)Remove the pan from heat, then add meatballs. Toss to coat with glaze.
Fluff rice with a fork, then season with salt, to taste. Stir in remaining green onions. Divide rice between bowls. Top with veggies, meatballs and any remaining glaze in the pan.
