Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Mediterranean Chicken Meatball Rice Bowls
A great one for the midweek rush, these easy rice bowls by Dorina at Thyme 4 Cooking are quick and easy to make, yet full of delightful flavours. The lion’s share of the prep time is with the meatballs but you can get ahead by making them up in advance and storing them in the fridge or freezer.
The chicken meatballs are fried in our Mellow Yellow Cold Pressed Rapeseed Oil to get the perfect colour, then served with a vibrant side salad drizzled in our Classic Vinaigrette. Simple and delicious!
Ingredients
Meatballs:
400g chicken mince
1 egg
1 shallot, finely chopped
4 tablespoons breadcrumbs
2 tablespoons fresh parsley and dill, finely chopped
1 garlic clove, minced
salt and pepper
zest from half lemon
1 tablespoon Mellow Yellow Cold Pressed Rapeseed Oil
Salad:
10 cherry tomatoes, halved
half English cucumbers, sliced
half red onion, finely chopped
1/2 teaspoon salt
1 tablespoon Mellow Yellow Classic Vinaigrette
Rice:
1 pouch Tilda White and Wholegrain Basmati Rice Blend
Method
Add all the meatball ingredients to a mixing bowl and use your hands to combine them. Roll the mixture into about 14-15 small balls.
Heat a large pan over medium heat and add the oil. Add the balls and fry for 3-4 minutes per side until browned.
Combine all the salad ingredients in a bowl and toss well.
For the rice: you can microwave for 2 minutes or stir fry (adding a splash of water) for 3 minutes.
Serve the bowls assembled with lettuce, rice, meatballs, salad and homemade tzatziki sauce.
