Chicken and Rice Meatballs
Add cooked rice to a chicken meatball recipe for an adding softness to the texture.
Ingredients
- 16 oz Ground Chicken
- ½ cup Cooked Rice white, brown, or jasmine
- ¼ cup Yellow Onion finely chopped
- 2 cloves Garlic minced
- 1 large Egg
- ¼ cup Bread Crumbs
- 2 tablespoon Fresh Parsley or 1 teaspoon dry
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Smoke Paprika
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the meatballs: In a large bowl, combine ground chicken, cooked rice, onion, garlic, egg, breadcrumbs, parsley, salt, pepper, and paprika. Mix gently until just combined—overmixing can make them dense.16 oz Ground Chicken , ½ cup Cooked Rice, ¼ cup Yellow Onion, 2 cloves Garlic, 1 large Egg, ¼ cup Bread Crumbs, 2 tablespoon Fresh Parsley, ½ teaspoon Salt, ¼ teaspoon Ground Pepper, ¼ teaspoon Smoke Paprika
- Shape into meatballs: Form the mixture into 16 meatballs and place them on the prepared baking sheet.
- Bake: Cook for 15-18 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- Serve: Toss the meatballs in your favorite sauce. Serve with steamed vegetables or a simple salad.
Notes
Pesto Yogurt Salad Dressing
- ½ cup Greek Yogurt
- 2 tablespoon Basil Pesto
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Tips & Variations
- Crispier option: Pan-fry the meatballs in a little oil for 2–3 minutes per side before finishing in the oven.
- Flavor twist: Add grated carrot or zucchini for extra moisture and nutrients.
- Meal prep: Store cooked meatballs in airtight containers for up to 4 days in the fridge.
Nutrition
Calories: 60kcalCarbohydrates: 3gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 36mgSodium: 107mgPotassium: 166mgFiber: 0.2gSugar: 0.2gVitamin A: 75IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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