It’s cloudy with a chance of… Chicken Porcupine Meatballs! Bite-sized meatballs coated with raw rice and steamed to resemble a porcupine – the kids will love this one!
I bet you haven’t heard of Chicken Porcupine Meatballs but that’s about to change right now! These spike-y looking things are probably the most fun kid-friendly recipe on the blog right now. We coat the meatballs in some raw basmati rice before steaming them. On cooking, the rice starts to stick out of the meatballs and starts to resemble a porcupine. Pretty cool, right!?
Jump to section: chicken porcupine meatballs
Chicken Porcupine Meatballs Ingredients
Chicken – We just need boneless chicken for this recipe, both breast and thigh cut work here. You could also use chicken mince instead.
Veggies – Is it really one of my kid-friendly recipes if I’m not sneaking veggies in! I’ve added chopped zucchini, carrots, and onions but go crazy here. This is completely up to you to customize.
Herbs and Seasonings – From coriander leaves to italian seasoning to a little bit of lemon juice, there’s a lot going on here. Feel free to add whatever additional herbs and spices you like here.
Richa’s Top Tricks
- It’s best to use long grain rice for this recipe to get that spike-y porcupine look. I have used long grain basmati rice here.
- You can replace boneless chicken with chicken mince if that’s what you have on hand.
- It’s totally possible to make these meatballs using other types of meat like pork, lamb, and beef. Generally, all of these meats will steam within 10-15 minutes so you can follow this recipe as is – just make sure to check on the meatballs before removing them from the steamer.
- Make sure you steam these meatballs as that is what gives this dish its signature look and taste. Pan-frying or baking them is not possible for this recipe because that will not cook the raw rice.
Chicken Porcupine Meatballs Serving Ideas
I like to serve these on their own with my Homemade Ketchup for the kids and Thai Sweet Chili Sauce for us adults when it’s time for a snack. But you can also add it to your favorite gravy – from Asian stir-fry gravies and coconut curries to sauces like this Creamy Parmesan Mushroom Sauce and Creamy Lemon Sauce if serving as a whole meal for the family.
You can also serve these as the classic combo of Tomato Spaghetti and meatballs – this would make such a cute and filling tiffin lunch! The pairings are endless, really.
You and your little ones are going to love these Chicken Porcupine Meatballs! I can’t wait to see all the cool recreations (and the tiffin boxes this recipe makes it to!). Do share your pictures with me over on my Instagram @my_foodstory.
Chicken Porcupine Meatballs
Ingredients
- ½ cup long grain raw rice
For mince mix
- 125 gms Boneless Chicken Breasts or Thighs
- 2 tablespoons ½ inch cubed onions
- 2 tablespoons ½ inch cubed zucchini
- 2 tablespoons ½ inch cubed carrots
- ¼ cup roughly chopped coriander leaves
- 1 teaspoon ginger garlic paste
- ¼ teaspoon salt
- 1 teaspoon italian seasoning mix
- 1 teaspoon lemon juice
- 1 teaspoon black pepper powder
- ¼ teaspoon red chilli flakes
For binding
- 2 cubes processed cheese grated
- ¼ cup breadcrumbs
- 1 tablespoon corn starch
- 2 teaspoons cooking oil approx for greasing & brushing the steamer
Instructions
-
Rinse & soak rice for 1 hour.½ cup long grain raw rice
-
Add all ingredients for mince mix to a chopper & mince them well.125 gms Boneless Chicken Breasts or Thighs, 2 tablespoons ½ inch cubed onions, 2 tablespoons ½ inch cubed zucchini, 2 tablespoons ½ inch cubed carrots, ¼ cup roughly chopped coriander leaves, 1 teaspoon ginger garlic paste, ¼ teaspoon salt, 1 teaspoon italian seasoning mix, 1 teaspoon lemon juice, 1 teaspoon black pepper powder, ¼ teaspoon red chilli flakes
-
Transfer the mince mix to a bowl, add grated cheese, breadcrumbs, cornstarch and give it a good mix using spatula.2 cubes processed cheese, ¼ cup breadcrumbs, 1 tablespoon corn starch
-
Strain the soaked rice well until they are dry & spread in a shallow bowl.
-
Grease your hands with oil. Scoop out one heaped tablespoon of mix & roll into a round ball.2 teaspoons cooking oil
-
Prepare all meat balls & keep them on a greased plate.
-
Heat the steamer to come to a boil.
-
Gently roll each meat ball on the soaked rice to get it coated well with rice. Place them on the greased steamer plate.
-
Keep each ball about 1 inch apart from the other as they tend to stick to each other.
-
Once you are done with all meat balls, place the steamer plate in the steamer & steam for 15 minutes.
-
Rest it for 5 minutes, remove from the steamer and serve.
Notes
- Any long grain rice works well in the recipe, i used long grain basmati rice.
- Boneless chicken can be replaced with chicken mince.
- Mince mix may be prepared 2-3 days in advance and refrigerated in an airtight container. Take it out 1 hour before steaming.
- Processed cheese may be replaced with mozzarella or any other cheese as per your choice.
Nutrition
This article was written by Navya Khetarpal.
The post Chicken Porcupine Meatballs appeared first on My Food Story.
0 Comments