HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Meatballs In Apricot Sauce
Chicken Meatballs in Apricot Sauce

Chicken Meatballs in Apricot Sauce

with Peppers and Garlic-Butter Rice

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These savoury, sweet and ever-so-slightly tangy apricot-soy sauce coated chicken meatballs deliver on all levels! Simple, delicious and nutritious!

Tags:NewEasy Clean-up

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Chicken

¼ cup

Panko Breadcrumbs


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

4 tbsp

Apricot Spread

1 tbsp

Rice Vinegar


½ tbsp


160 g

Sweet Bell Pepper

200 g


¾ cup

Basmati Rice

2 tsp

Garlic Powder

4 tbsp

White Cooking Wine


Not included in your delivery

½ tbsp


2 tbsp

Unsalted Butter*


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate107 g
Sugar34 g
Dietary Fiber4 g
Protein32 g
Cholesterol139 mg
Sodium1120 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, add chicken, panko, half the remaining garlic powder, half the soy sauce and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**


Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper. While veggies cook, combine apricot spread, vinegar, remaining soy sauce, remaining garlic powder, half the cornstarch (all for 4 ppl) and 1/4 cup water (dbl for 4 ppl) in another medium bowl.


Add cooking wine to the pan with veggies. Cook, stirring occasionally, until reduced slightly, 30 sec.Add sauce mixture. Bring to a simmer, stirring constantly, until sauce thickens slightly, 1 min.Add meatballs. Gently stir until meatballs are coated. Season with salt and pepper, to taste.Remove the pan from heat.


Add 2 tbsp butter (dbl for 4 ppl) to the pot with garlic rice, then fluff with a fork until melted. Divide garlic-butter rice between plates. Top rice with veggies and meatballs.