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Saucy Chicken Rice Meatballs recipe

#saucychickenricemeatballs #ricemeatballs #saucychicken

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500 grams ground chicken
1/2 cup brown rice, uncooked
1/4 cup onion, diced
For the Marinade:
1 cup chicken stock
1/2 cup water
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste

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Preheat oven to 350 degrees F.

In large bowl, combine chicken, rice, and onion.

Roll into 1 inch balls and place evenly in deep, oven-proof baking tray.

In a large saucepan mix saute the garlic, ginger and chile paste until fragrant (about 2 minutes). Pour in the chicken stock, soy sauce, vinegar, brown sugar, cornstarch and sesame oil.

Let come to a boil, whisking constantly, until the mixture has thickened slightly.

Pour into tray over meatballs so that they are almost covered.

Bake covered for 1.5-2 hours, stirring occasionally to make sure meatballs stay almost covered.

Serve with steam vegetables.