Ginger Chicken Meatballs with Snap Peas & Edamame

Last night I made a Real Simple recipe Chicken Teriyaki Meatballs with Edamame and boy was it good! As good as it was, it wasn’t really a teriyaki so I’ve decided to call it Ginger Chicken Meatballs instead.

I opted to make only 3 of the 4 servings, using 0.9lb of ground chicken (1.25lbs for 4 servings). Per usual, I cooked all of the protein but only enough rice, veggies and sauce for my one meal. Overtime I’ve realized that leftovers rarely taste as good as the original meal (with the big exception being anything Thanksgiving related). Instead I try to cook protein in advance for several meals, as it tends to be the most labor intensive part of most dishes. However, I also try to always prepare the starch and veggies “made to order” to help the whole dish feel fresh and exciting.

The only adaptations I made to the Real Simple recipe were to use long grain brown rice instead of white and to increase the amount of ginger and scallion in the meatballs. For 0.9lbs of chicken I used 3Tbs of diced ginger (not grated like they suggest) as well as 3 whole chopped scallions. I loved the flavor of the meatballs – ginger and soy may be one of my favorite combinations!

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