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Chicken Teriyaki Meatballs With Vegetabl




Source of Recipe


internet


Recipe Introduction


Meatballs with an Asian twist are an alternative to the traditional Italian-style beef meatballs. The sauce is sweet and salty, making the steamed vegetables extra tasty.


List of Ingredients




1 (8-ounce) package angel hair pasta

1 ¼ pounds ground chicken

2 scallions, chopped

2 tablespoons fresh ginger, chopped

2 tablespoons canola oil (divided use)

1 cup carrots, sliced

1 cup broccoli florets

½ cup soy sauce

2 tablespoons brown sugar



Recipe



Prepare the pasta according to package directions.

In a large bowl, combine the chicken, scallions and ginger. Shape into 16 meatballs. Heat 1 tablespoon of the oil in a skillet over medium heat and cook the meatballs, turning once, until cooked through, 10-12 minutes.
Transfer to a plate. Wipe out the skillet.

Heat the remaining oil over medium heat; add the carrots and broccoli florets. Cook, tossing, for 4 minutes. Return the meatballs to skillet.

In a small bowl, combine the soy sauce and brown sugar. Add to the skillet and simmer until slightly thickened.

Serve over the pasta. Serves 4.

Note: To cut the sodium, use reduced-sodium soy sauce.
***I cut the carrots into chunkier pieces, cut on the diagonal