Meatball stew

By Kirstin Buick
28 May 2014

Your family will love this combination of corn and chicken so be prepared to cook the same the following day.

Serves: 6 Preparation time: 15 min Cooking time: 25 min

  • Chicken meatballs
  • 500 g chicken mince
  • 5 ml (1 t) dried sweet basil
  • 5 ml (1 t) dried mixed herbs
  • 5 ml (1 t) paprika
  • 60 ml (¼ c) breadcrumbs
  • salt and pepper
  • Stew
  • 10 ml (2 t) oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 750 ml (3 c) chicken stock
  • 60 ml (¼ c) rice
  • 1 cinnamon stick
  • 1 star anise
  • 400 g corn kernels
  • 100 g green beans, sliced
  • coriander to garnish

Chicken meatballs: Combine all the ingredients together in a bowl until well incorporated. With wet hands roll the chicken into small equal balls and set aside covered.

Stew: Heat oil in a saucepan over medium heat. Cook onion and carrot, stirring for 3 minutes or until soft. Add celery and stock and bring to the boil. Add rice, cinnamon, star anise and corn, and simmer for 10 minutes.

Stir in the beans and chicken balls and cook for 8 minutes or until tender. Serve with chopped coriander sprinkled over.

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