Garlic-Chili Chicken Meatballs with Coriander-Ginger Rice
These Garlic-Chili Chicken Meatballs served over fragrant Coriander-Ginger Rice are a flavorful and aromatic weeknight dinner. Tender meatballs crisped to perfection pair beautifully with herbaceous rice, enhanced with fresh lime, garlic, and ginger, delivering a balanced, bright, and satisfying meal ready in under 40 minutes.
Ingredients
Main Ingredients
- 2 tbsp coconut oil
- 300 g ground chicken
- 2 cloves garlic 1 clove for meatballs, 1 for rice purée
- 1 tbsp chili oil plus extra to serve
- 1 egg
- 1 tsp black pepper
- 3 tbsp breadcrumbs
- 2 handfuls fresh coriander leaves
- 1 thumb-sized piece fresh ginger grated
- 0.5 piece lime zest and juice
- 200 g cooked rice preferably jasmine or basmati
Instructions
Prepare Meatballs
- In a bowl, mix together ground chicken, 1 grated garlic clove, chili oil, egg, black pepper, and salt until just combined.
- Shape the mixture into 20 small meatballs and set aside to rest for 10 minutes.
Prepare Coriander-Ginger Purée
- In a blender, combine coriander leaves, grated ginger, remaining garlic clove, lime zest and juice, 1 tbsp coconut oil, 1 tbsp water, and salt and pepper.
- Blend until smooth, adding more water if needed to achieve a pourable consistency.
Cook Meatballs
- Heat 1 tbsp coconut oil in a skillet over medium-high heat.
- Add the meatballs and cook for 6–7 minutes, turning to brown evenly and ensuring they are cooked through.
- Remove from heat and spoon some pan juices over the meatballs.
Prepare Rice
- Warm the cooked rice and fold in the coriander-ginger purée.
- Taste and adjust seasoning with salt or lime as needed.
Assemble and Serve
- Serve the rice on plates and top with meatballs.
- Drizzle with extra chili oil and garnish with fresh coriander leaves.
Notes
- Resting the meatballs helps them hold their shape during cooking.
- Adjust chili oil and lime juice to taste for heat and acidity.