June 12, 2018
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Canned Tomatoes, Ground Chicken, Kosher Meat more
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"From our daily newspaper The West Australian. Times are estimated."
To make meatballs: place all ingredients in a large bowl and mix well and then with damp hands, roll tablespoons of the mixture into meatballs (makes about 24).
Heat half the oil in a large, deep, on-stick frying pan over a medium to high heat and add the meatballs, cooking, turning occasionally for about 10 to 12 minutes, or until cooked and then remove and cover to keep warm.
Heat remaining oil in the same pan and add onion and garlic and cook, stirring occasionally until soft.
Add rice and seasoning and cook, stirring for 1 minutes and then add the stock and tomatoes and season and then bring to the boil, lower to a simmer, covered, for about 12 minutes, or until rice is tender, adding the peas in the last 2 minutes of cooking.
Stir in meatballs and coriander and serve with lemon wedges.
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