What are the main ingredients in Chicken Kiev Meatballs & Broccoli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Egg/s, Paper Towel

What is the nutritional information of Chicken Kiev Meatballs & Broccoli?

Calories: 747, Carbs: 64 grams, Fat: grams, Protein: 49.1 grams, Sugar: 21 grams, Salt: 899 grams

How do I prepare Chicken Kiev Meatballs & Broccoli?

ROAST: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SOME PREP: In a small bowl, combine the grated cheese, the chopped parsley, and 60g of butter. In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly to prevent the mince from sticking to them. Shape the mince mixture into 3-4 meatballs per portion. Gently flatten the meatballs into thin patties and add 1-2 tsp of the herby butter in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! TOAST: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN MEATBALLS: Whisk 1 egg in a bowl with a splash of water. Prepare a second shallow dish with the breadcrumbs. Coat the meatballs in the whisked egg and then in the crumb. Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the meatballs until golden and cooked through, 3-4 minutes (turning as they colour). Remove from the pan and drain on paper towel. BROCCOLI: Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed broccoli until charred but still crunchy, 4-5 minutes. Remove from the pan and season. SALAD: In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Add the rinsed green leaves, the drained sun-dried tomatoes, and the roasted carrots. Toss to coat. IT’S THAT TIME: Plate up the loaded warm salad, scatter over the drained feta, and side with the golden meatballs and the charred broccoli. Sprinkle the toasted nuts over the salad. Well done, Chef!

What should be prepared from my kitchen to make Chicken Kiev Meatballs & Broccoli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Egg/s, Paper Towel

Chicken Kiev Meatballs & Broccoli

Want to try your hand at Russian cuisine, Chef? Your culinary wish is our command! We’ve added a UCOOK twist by turning this classic into crispy-coated meatballs. Think parsley-cheese butter, enclosed by NOMU-spiced chicken mince meatballs, coated in a divine panko breadcrumb. Sided with a veggie medley & charred broccoli. Priyatnogo appetita!

Chicken Kiev Meatballs & Broccoli

with toasted almonds, roasted carrots, sun-dried tomatoes & feta

Hands on Time: 35 - 55 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Broccoli
Carrot
Chicken
Danish-style Feta
Free-Range Chicken Mince
Fresh Parsley
Grated Italian-style Hard Cheese
Green Leaves
NOMU Italian Rub
Panko Breadcrumbs
Red Wine Vinegar
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Egg/s
Paper Towel

Photo of Chicken Kiev Meatballs & Broccoli

Serves 1

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
In a small bowl, combine the grated cheese, the chopped parsley, and 30g of butter. In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly to prevent the mince from sticking to them. Shape the mince mixture into 3-4 meatballs. Gently flatten the meatballs into thin patties and add 1-2 tsp of the herby butter in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out!
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROCCOLI
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed broccoli until charred but still crunchy, 4-5 minutes. Remove from the pan and season.
GOLDEN MEATBALLS
Whisk 1 egg in a bowl with a splash of water. Prepare a second shallow dish with the breadcrumbs. Coat the meatballs in the whisked egg and then in the crumb. Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the meatballs until golden and cooked through, 3-4 minutes (turning as they colour). Remove from the pan and drain on paper towel.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Add the rinsed green leaves, the drained sun-dried tomatoes, and the roasted carrots. Toss to coat.
IT’S THAT TIME
Plate up the loaded warm salad, scatter over the drained feta, and side with the golden meatballs and the charred broccoli. Sprinkle the toasted nuts over the salad. Well done, Chef!

Carrot - 240g
Grated Italian-style Hard Cheese - 30g
Fresh Parsley - 5g
Free-range Chicken Mince - 150g
NOMU Italian Rub - 10ml
Almonds - 10g
Broccoli - 100g
Panko Breadcrumbs - 80ml
Red Wine Vinegar - 20ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOME PREP
In a small bowl, combine the grated cheese, the chopped parsley, and 60g of butter. In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly to prevent the mince from sticking to them. Shape the mince mixture into 3-4 meatballs per portion. Gently flatten the meatballs into thin patties and add 1-2 tsp of the herby butter in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out!
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROCCOLI
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed broccoli until charred but still crunchy, 4-5 minutes. Remove from the pan and season.
GOLDEN MEATBALLS
Whisk 1 egg in a bowl with a splash of water. Prepare a second shallow dish with the breadcrumbs. Coat the meatballs in the whisked egg and then in the crumb. Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the meatballs until golden and cooked through, 3-4 minutes (turning as they colour). Remove from the pan and drain on paper towel.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Add the rinsed green leaves, the drained sun-dried tomatoes, and the roasted carrots. Toss to coat.
IT’S THAT TIME
Plate up the loaded warm salad, scatter over the drained feta, and side with the golden meatballs and the charred broccoli. Sprinkle the toasted nuts over the salad. Well done, Chef!

Carrot - 480g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 10g
Free-range Chicken Mince - 300g
NOMU Italian Rub - 20ml
Almonds - 20g
Broccoli - 200g
Panko Breadcrumbs - 160ml
Red Wine Vinegar - 40ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
In a small bowl, combine the grated cheese, the chopped parsley, and 90g of butter. In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly to prevent the mince from sticking to them. Shape the mince mixture into 3-4 meatballs per portion. Gently flatten the meatballs into thin patties and add 1-2 tsp of the herby butter in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out!
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROCCOLI
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed broccoli until charred but still crunchy, 5-6 minutes You may need to do this step in batches. Remove from the pan and season.
GOLDEN MEATBALLS
Whisk 2 eggs in a bowl with a splash of water. Prepare a second shallow dish with the breadcrumbs. Coat the meatballs in the whisked egg and then in the crumb. Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the meatballs until golden and cooked through, 3-4 minutes (turning as they colour). Remove from the pan and drain on paper towel. You may need to do this step in batches.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Add the rinsed green leaves, the drained sun-dried tomatoes, and the roasted carrots. Toss to coat.
IT’S THAT TIME
Plate up the loaded warm salad, scatter over the drained feta, and side with the golden meatballs and the charred broccoli. Sprinkle the toasted nuts over the salad. Well done, Chef!

Carrot - 720g
Grated Italian-style Hard Cheese - 90ml
Fresh Parsley - 15g
Free-range Chicken Mince - 450g
NOMU Italian Rub - 30ml
Almonds - 30g
Broccoli - 300g
Panko Breadcrumbs - 240ml
Red Wine Vinegar - 60ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SOME PREP
In a small bowl, combine the grated cheese, the chopped parsley, and 120g of butter. In a bowl, combine the mince, the NOMU rub, and seasoning. Wet your hands slightly to prevent the mince from sticking to them. Shape the mince mixture into 3-4 meatballs portion. Gently flatten the meatballs into thin patties and add 1-2 tsp of the herby butter in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out!
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROCCOLI
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed broccoli until charred but still crunchy, 5-6 minutes. You may need to do this step in batches. Remove from the pan and season.
GOLDEN MEATBALLS
Whisk 2 eggs in a bowl with a splash of water. Prepare a second shallow dish with the breadcrumbs. Coat the meatballs in the whisked egg and then in the crumb. Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, fry the meatballs until golden and cooked through, 3-4 minutes (turning as they colour). Remove from the pan and drain on paper towel. You may need to do this step in batches.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Add the rinsed green leaves, the drained sun-dried tomatoes, and the roasted carrots. Toss to coat.
IT’S THAT TIME
Plate up the loaded warm salad, scatter over the drained feta, and side with the golden meatballs and the charred broccoli. Sprinkle the toasted nuts over the salad. Well done, Chef!