Teriyaki chicken meatballs on rice
You can’t really go wrong with meatballs, can you? Well this recipe takes the deliciousness of meatballs, adds the extra zing of a low-FODMAP teriyaki sauce, and with a healthy side of rice and cucumber, will fill you up. Take that, IBS!
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Ingredients
The rice
The sauce
  • 3tbsp soy saucegluten free, please
  • 2tbsp mirinyour tummy should be fine with this
  • 2tbsp water
  • 2tbsp gingerfinely grated (or used the pre-crushed stuff)
  • 3/4tsp sugar
  • 1tsp cornflourmixed with 2 tbsp water
The meatballs
Instructions
  1. Preheat the oven to 200C
  2. Put the rice on to cook – either in a pot of boiling water (should take about 15 minutes), or in a rice cooker.
  3. In a small bowl, mix all of the sauce ingredients EXCEPT the cornflour/water mix.
  4. In a medium bowl, add the egg, whisk it, then add the rest of the meatball ingredients. Mix it all together, then make tablespoon-sized balls.
  5. Heat some oil in a fry pan on medium heat, then cook the meatballs (in batches if necessary) for 1-2 minutes each side, just until they’re browned (not cooked through). Once they’re all browned, put them on a baking tray and pop them in the oven for 10 minutes. Turn the pan down to low heat.
  6. Your rice should be done by now. Take it off the heat, drain any excess water, and set aside.
  7. Add the sauce to the pan, and once it comes to boil, add the cornflour/water mix. Simmer for 1-2 minutes until the sauce thickens, then remove from the heat.
  8. Once the meatballs are cooked, take them out of the oven and put them in the pan with the sauce. Roll them around to evenly disperse the sauce.
  9. Now chop your cucumber into cubes, and add it plus the remaining coriander to the rice. Mix thoroughly, then split the rice into two bowls, and top with meatballs and any remaining sauce. We hope you love it!