Vietnamese Chicken Meatballs with Rice and Crunchy Slaw

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 25, 2018.

Alternatively, cook the meatballs on BBQ hot plate for 8-10 minutes, turning regularly until cooked through.

Ingredients

Preheat BBQ hot plate to medium (if using). Combine rice, water and a good pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
Combine all meatball ingredients in a large bowl and mix well. Use clean, damp hands to shape mix into golf ball-sized balls and set aside on a plate.
Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes, turning to brown each side until cooked through. Remove from pan and set aside, covered, to rest.
While meatballs cook, prepare the crunchy slaw. In a large bowl, whisk together all slaw dressing ingredients.
Dice cucumber 1cm and place in bowl with dressing, along with ranch slaw and spinach. Gently toss to combine and season to taste.
To serve, spoon ¾ cup cooked rice per person onto each plate. Top with crunchy slaw and Vietnamese chicken meatballs. Drizzle over a little sweet chilli sauce (if desired).