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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, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dava Yanoff
Added: Thursday, December 11, 2008


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

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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