Chicken Meatballs with Creamy Tomato Rice
Dive into a deliciously wholesome dish with our chicken meatballs paired with velvety tomato rice! Juicy, herb-infused meatballs come together effortlessly, while the creamy rice, enriched with rich tomato flavor and a hint of garlic, creates a comforting base. Perfect for a cozy dinner, this meal is both satisfying and simple to whip up!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2/3 cup fresh basil leaves, chopped (161 ml)
- 3-4 garlic cloves, minced
- 1/2 large yellow onion, diced
- 1–2 cups water (depending on need, I used 1.5 cups) (240 ml)
🥩Meat & Seafood(2)
- 1 lb ground chicken (454 g)
- 1 cup chicken broth (240 ml)
🫙Pantry Staples(4)
- 1/2 cup canned coconut milk (120 ml)
- 2 tbsp olive oil (30 ml)
- 1 cup dry jasmine or basmati rice, rinsed (240 ml)
- 3 tbsp tomato paste (45 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp dried oregano (5 ml)
- 1 tsp garlic powder (5 ml)
- 1/4 tsp red pepper flakes (opt.) (1.25 ml)optional
- 1 tsp salt (5 ml)
📦Other(1)
- 1/2 cup sun-dried tomatoes, chopped (120 ml)
👨🍳 Instructions
- 1
Mix together the ground chicken, sun-dried tomatoes, and spices until it becomes a uniform meatball mixture.
- 2
Line a sheet pan with parchment and preheat oven to 400°F.
- 3
Make the meatball mix into 15-18 evenly sized balls, then place evenly spaced apart on the pan.
- 4
Heat the oil over medium heat in a deep saute pan.
- 5
Add the onion and cook down for about 5 minutes or until translucent.
- 6
Add the garlic, salt, oregano, and red pepper flakes and saute another 2-3 minutes, stirring often, until aromatic.
- 7
Stir in the tomato paste and cook down while stirring for 2-3 minutes.
- 8
Incorporate the rice.
- 9
Cover the rice with the chicken broth, water, and coconut milk.
- 10
Add additional water as needed to fully cover the rice, stir everything, then put the lid on.
- 11
Reduce heat to medium-low and cook for 14-20 minutes to fully cook the rice, stirring 1-2 times while it cooks to prevent sticking.
- 12
While the rice cooks, place meatballs in the oven to bake for 12-16 minutes, until at an internal temperature of 165°F.
- 13
When the rice is fully cooked, remove from heat and add the cooked meatballs on top.
- 14
Top with chopped basil and serve immediately for best results.
💡 Pro Tips
- ✓Avoid overmixing the ground chicken mixture—work it just until ingredients are uniformly distributed, about 30-45 seconds, since chicken has less fat and connective tissue than beef and overworking will still activate myosin proteins, creating a dense, rubbery texture.technique30-45 seconds
- ✓Portion meatballs to a consistent 1.5-2oz (about 1.5 inch diameter) using a scale or scoop, ensuring even 400°F heat penetration so all meatballs reach a safe 165°F internal temperature at the same time without overcooking smaller ones.equipment1.5-2oz, 165°F internal
- ✓Cook the tomato paste for the full 2-3 minutes until it darkens slightly and coats the pan—this caramelizes the sugars and breaks down raw acidic notes through the Maillard reaction, deepening umami flavor before the liquid is added.technique2-3 minutes
- ✓Toast the rice in the aromatics for 1-2 minutes before adding liquid so the grains' surface starch gelatinizes slightly, creating a barrier that helps the rice hold its structure and prevents mushiness during simmering.technique1-2 minutes
- ✓Space meatballs at least 1 inch apart on the sheet pan to allow hot air circulation at 400°F; overcrowding traps steam and results in pale, boiled-looking exteriors instead of the browned surface that develops flavor via Maillard reaction.equipment1 inch spacing, 400°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Meatballs with Creamy Tomato Rice
Dive into a deliciously wholesome dish with our chicken meatballs paired with velvety tomato rice! Juicy, herb-infused meatballs come together effortlessly, while the creamy rice, enriched with rich tomato flavor and a hint of garlic, creates a comforting base. Perfect for a cozy dinner, this meal is both satisfying and simple to whip up!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2/3 cup fresh basil leaves, chopped (161 ml)
- 3-4 garlic cloves, minced
- 1/2 large yellow onion, diced
- 1–2 cups water (depending on need, I used 1.5 cups) (240 ml)
🥩Meat & Seafood(2)
- 1 lb ground chicken (454 g)
- 1 cup chicken broth (240 ml)
🫙Pantry Staples(4)
- 1/2 cup canned coconut milk (120 ml)
- 2 tbsp olive oil (30 ml)
- 1 cup dry jasmine or basmati rice, rinsed (240 ml)
- 3 tbsp tomato paste (45 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp dried oregano (5 ml)
- 1 tsp garlic powder (5 ml)
- 1/4 tsp red pepper flakes (opt.) (1.25 ml)optional
- 1 tsp salt (5 ml)
📦Other(1)
- 1/2 cup sun-dried tomatoes, chopped (120 ml)
👨🍳 Instructions
- 1
Mix together the ground chicken, sun-dried tomatoes, and spices until it becomes a uniform meatball mixture.
- 2
Line a sheet pan with parchment and preheat oven to 400°F.
- 3
Make the meatball mix into 15-18 evenly sized balls, then place evenly spaced apart on the pan.
- 4
Heat the oil over medium heat in a deep saute pan.
- 5
Add the onion and cook down for about 5 minutes or until translucent.
- 6
Add the garlic, salt, oregano, and red pepper flakes and saute another 2-3 minutes, stirring often, until aromatic.
- 7
Stir in the tomato paste and cook down while stirring for 2-3 minutes.
- 8
Incorporate the rice.
- 9
Cover the rice with the chicken broth, water, and coconut milk.
- 10
Add additional water as needed to fully cover the rice, stir everything, then put the lid on.
- 11
Reduce heat to medium-low and cook for 14-20 minutes to fully cook the rice, stirring 1-2 times while it cooks to prevent sticking.
- 12
While the rice cooks, place meatballs in the oven to bake for 12-16 minutes, until at an internal temperature of 165°F.
- 13
When the rice is fully cooked, remove from heat and add the cooked meatballs on top.
- 14
Top with chopped basil and serve immediately for best results.
💡 Pro Tips
- ✓Avoid overmixing the ground chicken mixture—work it just until ingredients are uniformly distributed, about 30-45 seconds, since chicken has less fat and connective tissue than beef and overworking will still activate myosin proteins, creating a dense, rubbery texture.technique30-45 seconds
- ✓Portion meatballs to a consistent 1.5-2oz (about 1.5 inch diameter) using a scale or scoop, ensuring even 400°F heat penetration so all meatballs reach a safe 165°F internal temperature at the same time without overcooking smaller ones.equipment1.5-2oz, 165°F internal
- ✓Cook the tomato paste for the full 2-3 minutes until it darkens slightly and coats the pan—this caramelizes the sugars and breaks down raw acidic notes through the Maillard reaction, deepening umami flavor before the liquid is added.technique2-3 minutes
- ✓Toast the rice in the aromatics for 1-2 minutes before adding liquid so the grains' surface starch gelatinizes slightly, creating a barrier that helps the rice hold its structure and prevents mushiness during simmering.technique1-2 minutes
- ✓Space meatballs at least 1 inch apart on the sheet pan to allow hot air circulation at 400°F; overcrowding traps steam and results in pale, boiled-looking exteriors instead of the browned surface that develops flavor via Maillard reaction.equipment1 inch spacing, 400°F