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Japanese-Style Chicken Meatballs

Japanese-Style Chicken Meatballs

with Garlic Rice

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Sweet and sticky, mirin and honey add kid-friendly flavour to savoury-glazed meatballs! Tsukene are traditionally skewered and grilled over charcoal, but our meatballs are broiled for similar results!

Tags:Easy Clean-upFamily Friendly
Allergens:Soy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Chicken

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

113 g

Edamame

(ContainsSoy/Soja)

2 unit

Green Onion

1 tbsp

Garlic Puree

1 tsp

Garlic Salt

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Honey

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat18 g
Saturated Fat3.5 g
Carbohydrate94 g
Sugar8 g
Dietary Fiber6 g
Protein37 g
Cholesterol110 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Medium Bowl
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce.(TIP: Separate and rinse bok choy leaves to wash away any hidden dirt!) Using a strainer, rinse rice until water runs clear. Add 1 cup water (1 3/4 cups for 4 ppl), half the garlic salt and half the garlic puree to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove the pot from heat. Set aside, still covered.

2

Meanwhile, separate bok choy leaves and stems, then cut stems into 1-inch pieces. Thinly slice green onions, keeping white and green parts separate.

3

Line a baking sheet with foil. Add chicken, panko, green onion whites, remaining garlic salt and remaining garlic puree to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) With wet hands, roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on the prepared baking sheet. Broil in the middle of the oven until golden brown and cooked through, 8-11 min.**

4

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then edamame and bok choy stems. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add bok choy leaves. (NOTE: For 4 ppl, add bok choy leaves in batches.) Season with salt and pepper. Cook, stirring occasionally, until leaves wilt, 2-3 min. Remove the pan from heat, then transfer veggies to a plate and cover to keep warm.

5

When veggies and meatballs are done, add 2 tbsp water (dbl for 4 ppl), soy sauce mirin blend and honey to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring occasionally, until glaze thickens slightly, 2-3 min. (TIP: If you prefer a lighter glaze, add more water, 1 tbsp at a time!)Remove the pan from heat, then add meatballs. Toss to coat with glaze.

6

Fluff rice with a fork, then season with salt, to taste. Stir in remaining green onions. Divide rice between bowls. Top with veggies, meatballs and any remaining glaze in the pan.