Ginger Chicken Meatballs with Green Rice and Satay Sauce

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 6, 2018.

If your meatball mixture is a bit sticky, try rolling with damp hands.

Ingredients

Finely grate ginger. Combine rice, water and a pinch of salt in a small pot and bring to the boil. Once boiling, cover and reduce to lowest to cook for 12 minutes. Turn off heat and leave to steam, still covered, a further 8 minutes. Do not lift lid during cooking. Thinly slice broccolini and set aside. Add broccolini and vinegar to pot of cooked rice and to combine. Set aside, covered, to keep warm.
Grate carrot and place in a medium bowl, along with all remaining ginger chicken meatball ingredients and mix to combine. Using clean hands, shape mixture into golf ball-sized balls and set aside on a plate in the fridge to firm up while you make the salad.
Cut cucumber and radishes into thin matchsticks and roughly chop coriander leaves and stalks. Place all in a medium bowl, along with fish sauce and vinegar. Toss to combine, season and set aside.
Heat a drizzle of oil in a medium fry-pan on medium heat. Cook meatballs for 8-12 minutes, turning often, until cooked through. Set aside to rest and reserve pan.
Wipe pan clean and return to a low heat. Add satay sauce and water, and cook for about 1 minute until slightly thickened. Season to taste with fish sauce or soy sauce.
To serve, divide green rice between bowls and top with ginger chicken meatballs. Spoon over satay sauce and garnish with salad. Sprinkle over peanuts. Season to taste with fish or soy sauce.