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
Chicken Kiev Meatballs & Broccoli
with toasted almonds, roasted carrots, sun-dried tomatoes & feta
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken Kiev Meatballs & Broccoli?
The preparation time for Chicken Kiev Meatballs & Broccoli with toasted almonds, roasted carrots, sun-dried tomatoes & feta is between 35 and 55 minutes.
What is the total time required to make Chicken Kiev Meatballs & Broccoli with toasted almonds, roasted carrots, sun-dried tomatoes & feta?
The total time required to make Chicken Kiev Meatballs & Broccoli with toasted almonds, roasted carrots, sun-dried tomatoes & feta is between 40 and 60 minutes.
How many servings does Chicken Kiev Meatballs & Broccoli provide?
4 servings
What are the main ingredients in Chicken Kiev Meatballs & Broccoli?
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
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?
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
How many calories does Chicken Kiev Meatballs & Broccoli have?
747 calories
How much fat content does Chicken Kiev Meatballs & Broccoli have?
grams
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