Dig into our ginger, garlic, onion & chicken stock-infused rice with steamed spinach, browned baby marrow rounds, and coriander. Topped with golden chicken meatballs, a splash of salty soy sauce & zesty lemon juice. Yum!
Ginger-infused Rice & Chicken Meatballs
Ginger-infused Rice & Chicken Meatballs
with baby marrow & fresh coriander
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Chicken
- Chicken Stock
- Free-Range Chicken Mince
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lemon
- Lemons
- Low-Sodium Soy Sauce
- NOMU Oriental Rub
- Onion
- Onions
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FRAGRANT RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and ½ the diced onion until fragrant, 1-2 minutes (shifting constantly). Add the rinsed rice and the stock. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer until most of the water has been absorbed, 10 minutes. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining Onion, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
BABY MARROWS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until browned, 5-6 minutes (shifting occasionally). Drain on paper towel and season.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
LOADED WITH FLAVOUR
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
THAT PLATE LOOKS GREAT!
Plate up the loaded rice. Top with the Chicken meatballs and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander. Side with a lemon wedge. Time to dine, Chef!
FRAGRANT RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and ½ the diced onion until fragrant, 1-2 minutes (shifting constantly). Add the rinsed rice and the stock. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer until most of the water has been absorbed, 10 minutes. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining Onion, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 8-10 meatballs.
BABY MARROWS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until browned, 5-6 minutes (shifting occasionally). Drain on paper towel and season.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
LOADED WITH FLAVOUR
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
THAT PLATE LOOKS GREAT!
Plate up the loaded rice. Top with the Chicken meatballs and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander. Side with a lemon wedge. Time to dine, Chef!
OFF TO A GRATE START
Place a large pot over medium-high heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and ½ the diced onion until fragrant, 1-2 minutes (shifting constantly). Add the rinsed rice and the stock. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer until most of the water has been absorbed, 10 minutes. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining Onion, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 12-15 meatballs.
BABY MARROWS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until browned, 5-6 minutes (shifting occasionally). Drain on paper towel and season.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). Remove from the pan and cover.
LOADED WITH FLAVOUR
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
THAT PLATE LOOKS GREAT!
Plate up the loaded rice. Top with the Chicken meatballs and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander. Side with a lemon wedge. Time to dine, Chef!
FRAGRANT RICE
Place a large pot over medium-high heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and ½ the diced onion until fragrant, 1-2 minutes (shifting constantly). Add the rinsed rice and the stock. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer until most of the water has been absorbed, 10 minutes. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining Onion, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 16-20 meatballs.
BABY MARROWS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until browned, 5-6 minutes (shifting occasionally). Drain on paper towel and season.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). Remove from the pan and cover.
LOADED WITH FLAVOUR
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
THAT PLATE LOOKS GREAT!
Plate up the loaded rice. Top with the Chicken meatballs and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander. Side with a lemon wedge. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Ginger-infused Rice & Chicken Meatballs?
The preparation time for Ginger-infused Rice & Chicken Meatballs with baby marrow & fresh coriander is between 35 and 50 minutes.
What is the total time required to make Ginger-infused Rice & Chicken Meatballs with baby marrow & fresh coriander?
The total time required to make Ginger-infused Rice & Chicken Meatballs with baby marrow & fresh coriander is between 40 and 55 minutes.
How many servings does Ginger-infused Rice & Chicken Meatballs provide?
4 servings
What are the main ingredients in Ginger-infused Rice & Chicken Meatballs?
Baby Marrow, Chicken, Chicken Stock, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon, Lemons, Low-Sodium Soy Sauce, NOMU Oriental Rub, Onion, Onions, Spinach
What is the nutritional information of Ginger-infused Rice & Chicken Meatballs?
Calories: 704, Carbs: 98 grams, Fat: grams, Protein: 42.6 grams, Sugar: 14.6 grams, Salt: 3369 grams
How do I prepare Ginger-infused Rice & Chicken Meatballs?
LOADED WITH FLAVOUR: When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined. MAKE THE MEATBALLS: In a bowl, combine the mince, the remaining onion, the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 8-10 meatballs. FRAGRANT RICE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the grated ginger, the grated garlic, and ½ the diced onion until fragrant, 1-2 minutes (shifting constantly). Add the rinsed rice and the stock. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer until most of the water has been absorbed, 10 minutes. Keeping the lid on, remove from the heat, add the shredded spinach, and steam for 10 minutes. Drain if necessary. FRY THE FLAVOURBOMBS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover. BABY MARROWS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until browned, 5-6 minutes (shifting occasionally). Drain on paper towel and season. THAT PLATE LOOKS GREAT!: Plate up the loaded rice. Top with the chicken meatballs and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander. Side with a lemon wedge. Time to dine, Chef!
What should be prepared from my kitchen to make Ginger-infused Rice & Chicken Meatballs?
Baby Marrow, Chicken, Chicken Stock, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon, Lemons, Low-Sodium Soy Sauce, NOMU Oriental Rub, Onion, Onions, Spinach
How many calories does Ginger-infused Rice & Chicken Meatballs have?
704 calories
How much fat content does Ginger-infused Rice & Chicken Meatballs have?
grams
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