What are the main ingredients in Ginger-infused Rice & Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

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! 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.

What should be prepared from my kitchen to make Ginger-infused Rice & Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ginger-infused Rice & Chicken Meatballs

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

with baby marrow & fresh coriander

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Photo of Ginger-infused Rice & Chicken Meatballs

Serves 1

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!

Fresh Ginger - 20g
Garlic Clove - 1
Onion - 1
Jasmine Rice - 100ml
Chicken Stock - 10ml
Spinach - 150g
Free-range Chicken Mince - 150g
NOMU Oriental Rub - 5ml
Baby Marrow - 150g
Fresh Coriander - 3g
Low Sodium Soy Sauce - 15ml
Lemon - 1

Download the Recipe

Serves 2

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!

Fresh Ginger - 40g
Garlic Clove - 1
Onion - 1
Jasmine Rice - 200ml
Chicken Stock - 20ml
Spinach - 300g
Free-range Chicken Mince - 300g
NOMU Oriental Rub - 10ml
Baby Marrow - 300g
Fresh Coriander - 5g
Low Sodium Soy Sauce - 30ml
Lemon - 1

Download the Recipe

Serves 3

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!

Fresh Ginger - 60g
Garlic Cloves - 2
Onions - 2
Jasmine Rice - 300ml
Chicken Stock - 30ml
Spinach - 450g
Free-range Chicken Mince - 450g
NOMU Oriental Rub - 15ml
Baby Marrow - 450g
Fresh Coriander - 8g
Low Sodium Soy Sauce - 45ml
Lemons - 2

Download the Recipe

Serves 4

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!