Chicken Meatballs with Miso Rice
Total cost for family: $26.85
Cost per serving: $5.37
2 tbsp soy sauce
400g Tegel chicken breasts
Approx. ½ cup breadcrumbs
2 cups sesame seeds
1 tbsp sesame oil
3 tbsp coriander, finely chopped
½ tsp miso paste
1 1/3 cup spring onions, finely chopped
2½ cups sushi rice - any short grain rice can be used for this recipe. Just follow the absorption method on the packet to cook.
4 tsp soy sauce
¼ cup coriander
3¾ cups water
1 ½ tbsp lemon juice
½ tbsp honey
10 cups spinach
¼ pumpkin, peeled
3 tbsp olive oil
Rinse rice and add to a pot of water. Bring up to a boil, and then simmer for 12 minutes. Then mix in miso, soy sauce, coriander, and spring onions.
Place chicken in the food processor and stop blending just before it gets smooth. Mix soy sauce, sesame oil and coriander into the chicken. Add breadcrumbs to make the mix able to be shaped without falling apart. Form the mix into small balls. Roll the chicken balls in sesame seeds and bake in the oven for 15-20 mins.
Top both chicken and rice with chopped coriander and a drizzle of sweet chilli sauce.
Dice pumpkin and place in a large bowl with two tablespoons of water. Cover in plastic wrap and microwave for 3 mins. Spread pumpkin out a single layer on a lined baking tray and season and drizzle a little bit of olive oil over the top. Roast at 220 degrees Celsius for 20 min. Slice spinach into 4cm wide strips. Cook spinach dry in the frying pan over a medium-low heat until it has wilted slightly, and then brightened in colour. Segment mandarins and mix with the roasted pumpkin and spinach. Stir together lemon juice and honey until well combined and drizzle the mixture on top of the salad