Barbecue Chicken Meatballs with Broccoli Slaw

Instructions

1. 1

   In a large serving bowl, whisk together the yogurt, mayonnaise, vinegar, 10 g honey, 0.25 tsp salt and 0.25 tsp black pepper. Toss with the ready-to-eat broccoli slaw mix and set aside while preparing the meal.

2. 2

   Mince the garlic and thinly slice the green onions. In a separate bowl, lightly beat the egg, then gently mix in the chicken, garlic, green onions, breadcrumbs, paprika, 0.5 tsp salt and remaining 0.25 tsp black pepper. Shape into 20 evenly sized meatballs, about 4 cm across.

3. 3

   Put the dry rice, 480 ml water and remaining 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, about 3 minutes. Cover, reduce the heat to low and simmer gently for 17 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Cook the meatballs while the rice cooks and rests.

4. 4

   Heat a 30 cm skillet over medium-high heat. Add 1.5 tsp olive oil and 10 meatballs. Brown for about 6 minutes, turning gently to colour several sides, then transfer to a plate; they will not yet be cooked through. Repeat with the remaining 1.5 tsp oil and 10 meatballs.

5. 5

   Reduce the skillet heat to medium-low. Add the barbecue sauce, remaining 20 g honey and remaining 60 ml water, stirring to loosen the browned bits. Return all the meatballs and their juices to the skillet and bring to a gentle simmer.

6. 6

   Cover and simmer gently for 8–10 minutes, turning the meatballs halfway through. Check several meatballs with an instant-read thermometer: their centres must reach 74°C/165°F. If the sauce is still thin, uncover for the final 2 minutes.

7. 7

   Fluff the rice and divide it among four plates. Add five meatballs per portion, spoon over the glaze and serve with the broccoli slaw.