STREAMING NOW: Jamie's Super Food

Chicken Teriyaki Meatballs With Edamame and Snow Peas

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this in Real Simple magazine from their easy dinner section, December 2008. I love edamame and was excited to see it used in an interesting way.”
READY IN:
30mins
SERVES:
4
YIELD:
16 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to the package directions.
  2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
  3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
  4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet.
  5. In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
  6. Tip: To keep the ground chicken from sticking to your fingers, wet your hands before forming the meatballs.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: