Baked Chicken Meatballs with Herbed Rice

A main course featuring tender baked chicken meatballs served over fragrant herbed rice. The recipe is easy to prepare with low cleanup, requiring mostly one mixing bowl and a baking sheet.

Ingredients

• 1.5 lbs Ground Chicken (preferably a mix of breast and thigh meat)
• 1/2 cup Breadcrumbs (plain or panko)
• 1 Large Egg, lightly beaten
• 3 cloves Garlic, minced finely
• 2 tablespoons Fresh Herbs, finely chopped (parsley and a pinch of fresh basil)
• 1/3 cup Parmesan Cheese, freshly grated
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Olive Oil (for drizzling before baking)
• 1.5 cups Long-Grain White Rice or Basmati, rinsed and drained
• 3 cups Chicken Broth or Water
• 2 tablespoons Unsalted Butter
• 1/4 cup Fresh Herbs, finely chopped mixed herbs (parsley, chives, and dill)
• 1 teaspoon Lemon Zest (plus a squeeze of fresh lemon juice)
• 3/4 teaspoon Salt (adjust to taste based on broth sodium)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil and lightly grease it with cooking spray or olive oil.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, beaten egg, minced garlic, chopped parsley, grated Parmesan cheese, salt, and black pepper. Gently mix until just combined, avoiding overmixing.
3. Scoop the mixture using a cookie scoop or tablespoon (about 1.5 to 2 tablespoons per meatball) and roll into smooth spheres. Place them on the prepared baking sheet with space between each. Lightly brush or spray the tops with olive oil.
4. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the exteriors are browned.
5. While meatballs bake, melt unsalted butter in a medium saucepan over medium heat. Add the rinsed rice and stir for 1 to 2 minutes until lightly toasted.
6. Pour in the chicken broth and salt. Bring to a rapid boil, then cover tightly, reduce heat to the lowest setting, and simmer undisturbed for 15 to 18 minutes.
7. Remove from heat and let sit covered for an additional 5 minutes to steam. Remove the lid, fluff the rice with a fork, and fold in the fresh chopped herbs, lemon zest, and a squeeze of lemon juice.
8. Spoon the herbed rice onto plates, top with 4 to 5 warm baked chicken meatballs, and garnish with extra grated Parmesan cheese and fresh parsley. Serve immediately.

Notes

Don’t overwork the meat to keep the texture light. Wet your hands with cold water if the mixture sticks. You can roll raw meatballs ahead of time and store them covered in the refrigerator for up to 24 hours before baking. Nutritional information per serving: 485 kcal, 16g Total Fat, 5g Saturated Fat, 135mg Cholesterol, 680mg Sodium, 54g Total Carbohydrates, 2g Dietary Fiber, 1g Sugars, 32g Protein.