Chicken Meatballs with Rice

These mouthwatering meatballs are very quick to make. Cooked with rice and peas in a flavoursome tomato sauce, this is a complete meal in itself and needs no further accompaniments.

Serves 2

15 g/½ oz crustless wholemeal bread
15 ml/1 tbsp milk
200 g/7 oz/small can of chopped tomatoes with herbs
5 ml/1 tsp sun-dried tomato purée (paste)
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée
200 ml/7 fl oz/scant 1 cup very hot (not boiling) chicken stock
175 g/6 oz minced (ground) chicken
Salt and freshly ground black pepper
75 g/3 oz/1/3 cup easy-cook (converted) rice
25 g/1 oz/1 tbsp frozen peas


  1. Tear the bread into tiny pieces and put in a bowl. Sprinkle the milk over and leave to soak for a few minutes. Meanwhile, put the tomatoes, tomato purée, garlic and stock in the ceramic cooking pot and switch on the slow cooker to High. Cover with the lid and cook for 15 minutes while preparing the meatballs.
  2. Add the minced chicken to the soaked bread and season with salt and pepper. Mix thoroughly using your hands, then shape into 10 small balls. Stir the rice into the tomato mixture, then carefully drop the meatballs, one at a time, on top. Re-cover with the lid and cook for 45 minutes. Spread out the peas on a plate lined with kitchen paper (paper towels) to thaw.
  3. Scatter the peas around the meatballs, re-cover the pot with the lid and cook for a further 15 minutes or until the meatballs are cooked through and the rice is tender.
  4. Remove half the meatballs (but not the sauce and rice mixture as this will not reheat well) and set aside in a dish or freezer container to cool. Serve the rice and sauce and remaining meatballs at once.


Second serving
Either cover the cooled meatballs and chill in the fridge for the following day, or freeze for up to month. If frozen, allow the meatballs to defrost in the fridge overnight. Reheat by gently frying in 5 ml/1 tsp of oil in a non-stick frying pan for about 5 minutes, turning frequently until browned and heated through. To make a simple stroganoff sauce, sprinkle the meatballs with 1.5 ml/¼ tsp of ground paprika and add 60 ml/4 tbsp of crème fraîche and 30 ml/2 tbsp of stock to the pan. Season with salt and pepper and let the mixture bubble for a few minutes.


Cook's tip
Minced turkey may be used instead of chicken.