The classic chicken-and-rice combo is nice, but handmade chicken meatballs is a weekday dinner highlight, Chef! Browned until crispy on the outside but still juicy on the inside, these flavourbombs are coated in a tangy tomato paste & sour cream sauce, spiced with NOMU BBQ Rub. Add some fresh spinach, serve on fluffy basmati rice, and your winner dinner is done.
Chicken Meatballs & Creamy Sauce
Chicken Meatballs & Creamy Sauce
with basmati rice & spinach
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Free-Range Chicken Mince
- NOMU BBQ Rub
- Onion
- Onions
- Sour Cream
- Spinach
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEATBALL PREP
In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
BROWN MEATBALLS
Place a pan over high heat with a drizzle of oil. When hot, fry the meatballs until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until soft and turning golden, 5-7 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in 100ml of water and simmer until slightly thickening, 5-6 minutes. In the final 2-3 minutes, add the browned meatballs and the rinsed spinach. Remove from the heat, mix in the sour cream, and season. Loosen with a splash of warm water if it’s too thick.
DINNER IS READY
Make a bed of the fluffy rice and top with the meatballs in creamy sauce. Look at you, Chef!
White Basmati Rice - 100ml
Free-range Chicken Mince - 150g
Onion - 1
Tomato Paste - 30ml
NOMU BBQ Rub - 10ml
Spinach - 20g
Sour Cream - 30ml
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEATBALL PREP
In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN MEATBALLS
Place a pan over high heat with a drizzle of oil. When hot, fry the meatballs until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until soft and turning golden, 5-7 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in 200ml of water and simmer until slightly thickening, 5-6 minutes. In the final 2-3 minutes, add the browned meatballs and the rinsed spinach. Remove from the heat, mix in the sour cream, and season. Loosen with a splash of warm water if it’s too thick.
DINNER IS READY
Make a bed of the fluffy rice and top with the meatballs in creamy sauce. Look at you, Chef!
White Basmati Rice - 200ml
Free-range Chicken Mince - 300g
Onion - 1
Tomato Paste - 60ml
NOMU BBQ Rub - 20ml
Spinach - 40g
Sour Cream - 60ml
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEATBALL PREP
In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN MEATBALLS
Place a pan over high heat with a drizzle of oil. When hot, fry the meatballs until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until soft and turning golden, 8-10 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in 300ml of water and simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the browned meatballs and the rinsed spinach. Remove from the heat, mix in the sour cream, and season. Loosen with a splash of warm water if it’s too thick.
DINNER IS READY
Make a bed of the fluffy rice and top with the meatballs in creamy sauce. Look at you, Chef!
White Basmati Rice - 300ml
Free-range Chicken Mince - 450g
Onions - 2
Tomato Paste - 90ml
NOMU BBQ Rub - 30ml
Spinach - 60g
Sour Cream - 90ml
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MEATBALL PREP
In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
BROWN MEATBALLS
Place a pan over high heat with a drizzle of oil. When hot, fry the meatballs until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until soft and turning golden, 8-10 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in 400ml of water and simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the browned meatballs and the rinsed spinach. Remove from the heat, mix in the sour cream, and season. Loosen with a splash of warm water if it’s too thick.
DINNER IS READY
Make a bed of the fluffy rice and top with the meatballs in creamy sauce. Look at you, Chef!
White Basmati Rice - 400ml
Free-range Chicken Mince - 600g
Onions - 2
Tomato Paste - 125ml
NOMU BBQ Rub - 40ml
Spinach - 80g
Sour Cream - 125ml
Woolies Products in this dish
