Chicken Teriyaki Meatballs with Edamame and Snow Peas

  • julie64 Posted: 11/16/10
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    wow - awesome!

  • linchriste Posted: 06/04/10
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    We grind our own chicken, so the texture is soft. I added a sprinkle of seasoned bread crumbs, and used onion chive instead of scallions. I baked the meatballs at 425 for 25 minutes (at high altitude), then added them at the end. Great flavor, we loved the ginger. I added carrots for color, and the dish was easy and beautiful! I'll definitely make this again.

  • jlheisler Posted: 08/15/11
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    this was so delicious and easy! we devoured it! read the reviews below and also added a bit of breadcrumbs to the meatballs. will definitely make again.

  • Ciao44 Posted: 10/18/11
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    This meal was delicious, easy, and well-rounded. I followed the recipe exactly, so I did not add breadcrumbs although I can see where that would be beneficial. I do plan on using a bit less soy sauce and sugar - overall though, I can't wait to make it again!

  • dmloss Posted: 04/27/14
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    I thought this was a great recipe. I followed the directions exactly. I would make again, but I think I would modify the meatball ingredients. I thought the meatballs were to gingery. I am not sure if it was because I used bottled ginger instead of fresh. Next time I make this, I will either use less bottled ginger or ground ginger.

  • itravel Posted: 01/16/14
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    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.


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