Asian meatballs are an awesome idea. These were very good. I will be experimenting with this again because there's a lot of ways this recipe could be changed up. The rice with vegetables is nice balance. The soy sauce takes care of no salt in recipe. I browned them in a little oil on top of stove but finished them in oven.
Chicken Teriyaki Meatballs with Edamame and Snow Peas
Photo: Marcus Nilsson
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Other: 10 Minutes
Amount per serving
- Calories: 431
- Calories from fat: 34%
- Protein: 26g
- Carbohydrate: 44g
- Sugars: 10g
- Fiber: 4g
- Fat: 17g
- Saturated fat: 3g
- Sodium: 842mg
- Cholesterol: 64mg
- 1 1/2 cups long-grain rice
- 1 1/4 pounds ground chicken
- 2 scallions, chopped
- 2 tablespoons grated fresh ginger
- 2 tablespoons canola oil
- 1/2 pound snow peas, halved crosswise (3 cups)
- 1 cup frozen shelled edamame, thawed
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- Cook the rice according to the package directions.
Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet.
In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.
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