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Chicken Teriyaki Meatballs with Edamame and Snow Peas Recipe

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This recipe for Chicken Teriyaki Meatballs with Edamame and Snow Peas is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cups long grain brown rice or sushi rice
1.25 lbs. ground beef
2 scallions, finely chopped
2 tbsp. grated ginger
2 tbsp. canola oil
1/2 lb snow peas, halved crosswise
1 cup frozen shelled edamame, defrosted
1/2 cup low sodium soy sauce
2 tbsp. brown sugar
Directions:
Directions:
Cook the rice according to package directions and set aside
Combine ground chicken, ginger, and scallions. Shape into 16 meatballs.
Heat 1 tbsp oil in a skillet over medium-high heat. Cook the meatballs until browned on each side. Transfer to a plate.
Wipe out the skillet. Heat the remaining oil, add the peas and edamame. Cook, tossing for two minutes. Return the meatballs to the skillet.
In a small bowl, combine soy sauce and sugar. Add to the skillet and simmer until slightly thickened 2-3 minutes.
Serve over the rice
Personal Notes:
Personal Notes:
I also add baby spinach to the vegetables. You can add an egg and/or bread crumbs to make the meatballs easier to shape.

 

 

 

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