Juicy and flavor-packed Peruvian Chicken Meatballs are served over green rice and drizzled with homemade green sauce (aji verde). It’s an unforgettable meal with an irresistible twist on tradition!
Mix all the ingredients together in a mixing bowl.
Roll the mixture into about 30 small balls. I like to use a 1 TBSP cookie scoop to do this. Place on baking sheet.
Bake for 15-17 minutes, until cooked through. Meanwhile, make the sauce and rice.
Green Rice
Add 3 ½ cups chicken broth and bay leaf to a medium pot and bring to a boil. Add rice, cover, and reduce heat to a simmer. Cook for 15-18 minutes, until the rice is tender.
Meanwhile, add the cilantro, spinach, green onions, lime juice, lime zest, olive oil and remaining ½ cup broth to a food processor or blender and process into coarse green paste. Stir into the cooked rice and allow to stand, covered, for a few minutes. Meanwhile, make the green sauce.
Green Sauce
To the now empty food processor or blender, add all the sauce ingredients except for the olive oil. Process until smooth. Then, with the motor running, slowly drizzle in the olive oil.
To Serve
Portion the rice into bowls and place the meatballs on top. Drizzle with the green sauce and enjoy.