Chicken Teriyaki Meatballs with Edamame and Snow Peas

I made this recipe last night for dinner. I had some Edamame* in the freezer, so when Jennie posted this recipe from Real Simple, I decided to try it.  It was really good and heated up well this noon for lunch.  I think next time I make it, I might increase the soy sauce and brown sugar so there is more sauce. The meatballs were a little dry, although I think I overcooked them, but extra sauce may account for this if I make the same mistake again!

Chicken Teriyaki Meatballs with Edamame and Snow Peas

1 1/2 cups long-grain rice (I just used instant brown 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

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs. **
  3. 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.
  4. 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.
  5. 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.

Yield: Makes 4 servings

*Am I the only one who has to say it in my head 5 times before I’ll say it out loud. I just told Chad it was soy beans! We’re not fancy people!

** I prepped the meatballs the night before. This worked well since I wanted to start dinner before Chad was home, and meaty fingers are not convenient when watching a 19 month old!

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