Wednesday, September 1, 2010

Teryaki Chicken Meatballs

Now and then, I like to try something a little different than the norm.  I'm also on a healthy kick, so substituting chicken or turkey for red meat where I can is always a bonus.  I came up with these Asian-inspired chicken meatballs, which are surprisingly moist and packed full of flavor!

Teryaki Chicken Meatballs

For the meatballs:
  • 1 lb. ground chicken
  • 1 egg
  • 1/2 cup plain dry breadcrumbs
  • 2 T lite soy sauce
  • 2 T rice wine vinegar
  • 1 T sugar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 6 scallions, whie and light green parts, chopped
  • 1/2 of a carrot, diced
  • 2 T canola oil
For the sauce:
  • 1 c chicken stock
  • 3 T soy sauce
  • 3 T rice wine vinegar
  • 1 T sesame oil
  • 1 T sugar
In a large bowl, combine all meatball ingredients.  Shape mixture into 1" balls and place on a cookie sheet lined with parchment or wax paper.

Heat the oil in a large skillet over medium-high heat.  Add meatballs and brown on all sides, about 6-8 minutes.  Remove and set aside.

Meanwhile, combine the sauce ingredients.  Add to the skillet after removing the meatballs and bring to a  boil.  Reduce heat, return the meatballs to the pan, and simmer for about 8-10 more minutes, until sauce has reduced by half.

Serve over rice, and enjoy!

I served this with a side of steamed edamame for a well-rounded, healthy meal.


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