Green Olive Meatball Pilaf Recipe

Name: Green Olive Meatball Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs ground chicken; 1/2 cup soft fresh breadcrumbs; 2 tsp ground fennel; 1/2 cup green olives, pitted and finely chopped; 1 None egg, lightly beaten; 2 tbsp vegetable oil; 3 slices bacon, finely chopped; 2 None celery stalks, finely chopped; 1 small red pepper, seeded and finely chopped; 2 cloves garlic, crushed; 1 cup basmati rice; 2 cups chicken stock; 1 pkg (10 oz) frozen chopped spinach, thawed, excess liquid squeezed out; None None Greek yogurt and lemon wedges, to serve

Servings: persons

1 1/3 lbs ground chicken
1/2 cup soft fresh breadcrumbs
2 tsp ground fennel
1/2 cup green olives, pitted and finely chopped
1 None egg, lightly beaten
2 tbsp vegetable oil
3 slices bacon, finely chopped
2 None celery stalks, finely chopped
1 small red pepper, seeded and finely chopped
2 cloves garlic, crushed
1 cup basmati rice
2 cups chicken stock
1 pkg (10 oz) frozen chopped spinach, thawed, excess liquid squeezed out
None None Greek yogurt and lemon wedges, to serve

1
Mix ground chicken, breadcrumbs, fennel, olives and egg in a large bowl. Shape mixture into 20 meatballs. Place on a plate. Cover with plastic wrap; refrigerate for 15 mins.
2
Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook and turn meatballs for 3-4 mins or until brown and cooked. Remove from pan; keep warm.
3
Add remaining 1 tbsp oil to pan. Add bacon; cook and stir for 2 mins. Add celery, pepper and garlic; cook and stir for 3 mins. Stir in rice until well coated in vegetable mixture. Add stock; bring to a boil. Reduce heat to low. Cook rice mixture, covered, for 10-12 mins or until stock is absorbed. Remove from heat.
4
Stir meatballs and spinach into rice. Let stand, covered, for 10 mins (don't lift lid). Serve pilaf with Greek yogurt and lemon wedges.

909

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 lbs ground chicken, 1/2 cup soft fresh breadcrumbs, 2 tsp ground fennel, 1/2 cup green olives, pitted and finely chopped, and more.

Yes, Green Olive Meatball Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Olive Meatball Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions