Indian Butter Chicken Meatball & Rice Bowl
This Indian Butter Masala Chicken Meatball & Rice Bowl is a warm and comforting school meal featuring Jones Dairy Farm Chicken Meatballs served over fluffy brown rice with roasted vegetables and a rich, spiced butter masala sauce. Designed for school food service, this globally inspired dish provides a flavorful and nutritious option that balances protein, whole grains, and vibrant vegetables. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 3 qt., 1/2 cup | grape tomatoes |
| 3 qt., 1/2 cup | broccoli |
| 6 lbs., 4 oz. | butter masala sauce |
| 300 | |
| 6 lbs., 4 oz. | brown rice, long-grain, parboiled |
| 6 1/4 | limes |
| 100 | cilantro sprigs |
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Directions
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Preheat oven to 375 degrees.
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Cut tomatoes in half, and chop broccoli into bite size pieces.
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Place tomatoes and broccoli on lined sheet pans and roast in oven for 10-12 minutes.
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Place bags of butter masala sauce in steamer and heat for 10-12 minutes. Remove from steamer and combine with roasted vegetables in 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
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Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
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Cook rice per manufacturer instructions. Place in 4″ half long steamtable pans, cover with plastic wrap, and hold in a warming cabinet assembly.
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Assemble the bowl as follows: Place 1 cup of cooked rice in bowl, place 6 meatballs on top of rice, top with 3 oz. of butter masala sauce and vegetable mixture.
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Offer lime wedge and cilantro as garnish.
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