Chicken Teriyaki Meatballs with Edamame

Ingredients

1-2 pounds ground chicken
2 green onions, finely chopped
2 T grated fresh ginger
2 T peanut or canola oil
1 bag frozen edamame
1/4 cup soy sauce + 1/4 cup water or 1/2 cup low-sodium soy sauce
2 T brown sugar

Directions

In a large bowl, combine the chicken, ginger, and onions. Shape into meatballs. Heat the oil over medium-high heat in a large nonstick skillet or two medium nonstick skillets. Cook the meatballs, turning, until cooked through (10-12 minutes). Set aside.

While the meatballs are cooking, combine soy sauce, water, and sugar in a small bowl.

Add the edamame and/or other vegetables to the skillet and cook, stirring frequently, for 2-3 minutes. Return the meatballs to the skillet. Add sauce and simmer 2-3 minutes. Serve with rice.

Suggestions

Next time, I'll try doubling the ginger and scallions. Other vegetables to try: sliced carrots, snow peas, green beans, sweet onion, broccoli. Could also be made with ground pork.