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Supplies
Ingredients
For The Meatballs
For the Creamy Tomato Rice
Directions
1
START: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2
PREP: Chop up ingredients:
- Sun-Dried Tomatoes (1⁄2 cup – finely chopped)
- Fresh basil leaves (2⁄3 cup – chopped)
- Yellow Onion (1 large – diced)
- Garlic Cloves (3 – minced)
3
MEATBALLS: In a large bowl, combine:
- Sun-Dried Tomatoes
- Fresh basil leaves
- Salt (1 teaspoon)
- Garlic Powder (1 teaspoon)
- Dried Oregano (1 teaspoon)
- Black Pepper (1⁄2 teaspoon)
4
MEATBALLS: Add 1 pound ground chicken and 1 TB of olive oil to the large bowl. Mix it all up!
5
MEATBALLS: Rub olive oil between clean hands and scoop about 1 tablespoon of the meat mixture onto the pan (about 24 balls).
6
MEATBALLS: Roll loosely between your palms until round and smooth. Space them evenly around the pan!
7
RICE: Add 2 cups of uncooked rice to Instant Pot and rinse.
8
RICE: Add to the pot:
- Diced onion
- Minced Garlic
- Salt (1 teaspoon)
- Dried Oregano (1 teaspoon)
- Tomato Paste (3 tablespoons)
9
RICE: Stir in:
- Chicken Broth (1 cup)
- Coconut Milk (1⁄2 cup)
- Water (1/2 cup)
10
RICE: Mix it up well. Cook on the standard rice settings
11
MEATBALLS: Bake until lightly browned on the outside with an internal temperature of 165°F, about 15 minutes.
12
SERVE: Add the cooked meatballs on top of the rice, or just spoon the rice directly into four bowls and top each with ~6 meatballs. Garnish with extra basic.
13
TOP: Top with red pepper flakes.
Notes
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