Teriyaki Chicken Meatballs with Rice & Greens

Just a quick one today – although it may seem odd to have chicken meatballs, this teriyaki dish is really tasty. It takes a bit of time to prepare but because it uses a cheaper cut of chicken and lots of store cupboard ingredients, its a good one for the end of the month. I found it in an old copy of Good Food magazine but for ease, you can find it online here.

As you know, I’m a fan of batch cooking and planning ahead and I work hard to avoid food wastage. I’m also a big fan of using less popular (and usually cheaper) cuts of meat. They may not look as appetizing as a clean, pink chicken breasts but chicken thighs are so versatile and full of flavour. This recipe calls for either skiness, boneless chicken thighs OR chicken breasts – I would recommend thighs every time. I costed this meal up using standard own brand (but not value brand) supermarket ingredients and worked it out at around £1.20 per head.The only switch was onions in place of shallots and savoy cabbage and mange tout in place of spring greens. What a bargain!

Ingredients, serves 4:

  • 1 large onion
  • 1 clove of garlic
  • Salt & Pepper
  • 1 carrot
  • 500g boneless, skinless chicken thighs, cut into chunks
  • zest and juice 1 lemon
  • Olive oil
  • 200g rice
  • 200g spring greens or savoy cabbage, chopped
  • 100ml mirin
  • 3 tbsp soy sauce
  • 3 tbsp caster sugar

**You will need a food processor for this – use a mincer attachment or sharp cutting blade!**

  • Heat oven to 200C/180C fan/gas .
  • Roughly chop the onion and carrot and pulse them in the food processor until finely chopped.Add the chicken in chunks, lemon zest, salt and pepper. (I also added a clove of garlic at this point) and pulse until mixed to a rough chunky paste.
  • Shape the mix into small meatballs and put them on a lined baking tray and cook for 10-12 mins until browned and cooked through – you may have to turn them half way through and pour off any liquid.
  • Meanwhile, boil the rice and to save on washing up, add the vegetables for the final 4 mins. Drain well.
  • Put the mirin, soy sauce, lemon juice and sugar to a fresh saucepan. Bring to the boil, then simmer until slightly reduced.
  • Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and beg between plates or bowls and spoon the meatballs and sauce over.

I’ve just squeezed this into Februarys  CreditCrunchMunch –  a monthly blog link up which was originally devised by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours. Its a great place to share and find recipes with a focus on spending less whilst still enjoying food.

This month CreditCrunchMunch is being hosted by a blog which is new to me and I’m most pleased to have discovered: My Golden Pear – go and take a look!

Leave a comment

  1. 28th February 2014 / 8:01 pm

    I love using chicken thighs but never thought to turn them into meatballs. What a great idea. Thanks so much for taking part in Credit Crunch Munch.

  2. 3rd March 2014 / 9:16 pm

    Very pleased to be involved! I alway run out of time and fail to get a recipe down in time! Here's to the next one! 🙂

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