TOMATO BASIL CHICKEN MEATBALLS WITH CREAMY TOMATO RICE

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb ground chicken

1/2 cup sun-dried tomatoes (about half of the 8oz jar), finely chopped

2/3 cup fresh basil leaves, chopped + additional for topping

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

2 tbsp olive oil

1/2 large yellow onion, diced

3 -4 garlic cloves, minced

1 tsp salt

1 tsp dried oregano

1/4 tsp red pepper flakes (optional)

3 tbsp tomato paste

1 cup dry jasmine or basmati rice, rinsed

1 cup chicken broth (can sub veggie broth)

1 –2 cups water (depending on need, I used 1.5 cups)

1/2 cup canned coconut milk

Directions

In a large bowl, mix together the ground chicken, sun-dried tomatoes, basil, salt, pepper, garlic, and oregano until it becomes a uniform meatball mixture.

Line a sheet pan with parchment paper and preheat the oven to 400 degrees. Use a cookie scoop or clean hands to make the meatball mix into 15-18 evenly sized balls. Roll each one with a bit of oil in your hands to smooth, then place evenly spaced apart on the sheet pan. Set aside.

Heat the oil over medium heat in a deep saute pan. Add the diced onion and cook down, stirring occasionally, for about 5 minutes or until translucent. Add the garlic, salt, oregano, and red pepper flakes and saute another 2-3 minutes, stirring often, until aromatic. Stir in the tomato paste and cook down while stirring for 2-3 minutes. Incorporate the rice into the mixture.

Cover the rice with the chicken broth, water, and coconut milk. Add additional water as needed to fully cover the rice (up to 1 additional cup), stir everything, then put the lid on the pan. 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 any sticking.

While the rice cooks, place the meatballs in the oven to bake for 12-16 minutes, until at an internal temperature of 165 degrees.

When the rice is fully cooked, remove from heat and add the cooked meatballs on top. Top with additional chopped basil for garnish and serve immediately for best results with even servings of rice and meatballs.