When you think of meatballs, you probably associate them with beef - but wait, this is not always the case! This beef stigma has buried meatballs inside the depths of spaghetti sauces everywhere. I was reading through the Real Simple magazine at the gym the other day and came across this great, chicken-based meatball recipe.
This is actually one of the few ground chicken recipes that I have experimented with, and must tell you that it's a little slimy. It helps to moisten your hands with warm water when sculpting the meatballs. Overall this was a great, healthy, Asian-inspired dish that can be quickly thrown together and opens itself to a variety of vegetable add-ins. We decided to add some cilantro to the meatballs - feel free to omit if you're not a fan. Just be sure you do not overcook the meatballs. We accidentally forgot about them for a couple minutes and they got a little dry.
- 1 1/2 cups long-grain rice
- 1 1/4 pounds ground chicken
- 2 scallions, chopped
- 1/4 cup cilantro, 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 directions on package.
- Meanwhile, in a large bowl, combine the chicken, scallions, cilantro, 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.