Photo: Marcus Nilsson
Prep Time
20 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

dmloss's Review

April 27, 2014
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's Review

January 16, 2014
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.

Ciao44's Review

October 18, 2011
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!

jlheisler's Review

August 15, 2011
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.

julie64's Review

November 16, 2010
wow - awesome!

linchriste's Review

June 04, 2010
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.