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Veetee Recipe

Chicken meatball pilaf

Medium4 Servings
A hearty dish that will keep the cold out during a cold winters eve.

What you need to get


    For Meatballs
  • 3 Garlic cloves, finely chopped

  • 150g Chicken mince

  • 1 Small handful, Coriander leaves, chopped finely

  • 1/2 tsp Turmeric

  • 1 tsp Paprika

  • 1 tsp Salt, to taste

  • For Pilaf
  • 2 tbsp Sunflower oil

  • 1 Onion, sliced finely

  • 2 Cinnamon sticks

  • 200g Veetee Mega Basmati rice, washed and drained

  • 1 Handful, chopped mint

  • 1 tsp Handful Coriander, chopped

  • 400ml Chicken stock

What you need to do


  1. Combine the ingredients for the meatballs.

  2. Form into cherry sized balls. Heat the oven to 200C. Line a baking tray with foil and bake the meatballs for 10 minutes. Reserve.

  3. In the meantime, heat the oil in a saucepan and fry the onions until golden brown and crisp. Drain and remove onto kitchen paper.

  4. Add the cinnamon to the pan. Fry until it changes colour, then tip in the rice, herbs and stock.

  5. Bring to a boil. Reduce heat, cover and simmer until rice is fluffy and done, for 10 minutes. Rest for 5 minutes.

  6. To serve, gently loosen the rice with a fork, fold in the meatballs and top with mint and coriander.


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Chicken meatball pilaf

Chicken meatball pilaf A hearty dish that will keep the cold out during a cold winters eve.

What you need to get


    For Meatballs
  • 3 Garlic cloves, finely chopped

  • 150g Chicken mince

  • 1 Small handful, Coriander leaves, chopped finely

  • 1/2 tsp Turmeric

  • 1 tsp Paprika

  • 1 tsp Salt, to taste

  • For Pilaf
  • 2 tbsp Sunflower oil

  • 1 Onion, sliced finely

  • 2 Cinnamon sticks

  • 200g Veetee Mega Basmati rice, washed and drained

  • 1 Handful, chopped mint

  • 1 tsp Handful Coriander, chopped

  • 400ml Chicken stock

What you need to do


  1. Combine the ingredients for the meatballs.

  2. Form into cherry sized balls. Heat the oven to 200C. Line a baking tray with foil and bake the meatballs for 10 minutes. Reserve.

  3. In the meantime, heat the oil in a saucepan and fry the onions until golden brown and crisp. Drain and remove onto kitchen paper.

  4. Add the cinnamon to the pan. Fry until it changes colour, then tip in the rice, herbs and stock.

  5. Bring to a boil. Reduce heat, cover and simmer until rice is fluffy and done, for 10 minutes. Rest for 5 minutes.

  6. To serve, gently loosen the rice with a fork, fold in the meatballs and top with mint and coriander.