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.