Asian Chicken Meatballs with Snap Peas and Edamame

Servings:
Asian Chicken Meatballs with Snap Peas and Edamame 4.33/5 (30 votes)

Next time I make this dish I am doubling the meatballs! Not that there weren't plenty for all of us. They were just fantastic! Incredibly moist and flavorful. And I can see them as the perfect little appetizers with a side of sauce for dipping. But, back to this recipe. If you have a little food scoop (like a mini ice cream scoop), use it to make the meatballs. It really saves a lot of time. If not, try using two spoons to make them. The mixture is sticky. They don't have to be perfect. Mine looked horrible when I put them in the pan and then they evened out as they cooked. All said, this meal was a hit! The kids loved it and so did my husband and I. Even the picky 6 year-old cleaned her plate - after a little rearranging!  

Asian Chicken Meatballs with Snap Peas and Edamame

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 1/2 pound ground chicken
  • 3 tablespoons low sodium soy sauce
  • 2 green onion, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups snap peas
  • 1 cup edamame (frozen or refrigerated)
  • Sauce
  • 1/3 cup low sodium soy sauce
  • 1/4 cup chicken stock
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

DIRECTIONS

  1. Place rice and water in a pot, bring to a boil, reduce to low, cover, and let cook for 20 minutes.
  2. Mix together chicken, soy sauce, green onions, ginger, salt, and pepper. Form 1 1/2” meatballs.
  3. Heat 2T oil in a skillet over medium high. Add meatballs and cook for 10-12 minutes, browning on all sides.
  4. While meatballs are cooking, combine sauce ingredients in a small bowl. If you would like the sauce to be thick, add 1t corn starch.
  5. Once the meatballs are cooked through, transfer them to a plate. And add snap peas and edamame to the skillet.
  6. Saute over medium high heat until snap peas are bright green and tender.
  7. Return the meatballs to the skillet, add sauce, and simmer for a couple of minutes.
  8. Serve over rice.

Nutritional Information

Per Serving: Calories 482 Fat 15 Carbs 50 Fiber 5 Protein 37.

NOTES

KID NOTE:  For picky eaters, serve a side of white rice, a couple of meatballs, and a portion of peas and edamame.

VEGETARIAN TIP: Use tempeh in place of chicken.

GLUTEN FREE MODIFICATIONS:   Use tamari instead of soy sauce.

3 Comments

  1. aomard says:

    Green onions are not listed as an ingredient. How much?

  2. Ryka8 says:

    It can be hard to find, but some stores sell bags of frozen mukimame (already shelled edamame).

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