If you have been around here for a while you may notice a recipe that keeps popping up when I talk about eating clean eating, it’s my Southwest Meatball Skillet. I originally got the recipe from Clean Eating Magazine, and over the years have developed it to a tried and true recipe that we love and eat often.
One of the reasons that I believe this recipe is so loved is because it’s so easy. It’s cooked together in one pan, in less than 30 minutes, and provides a complete meal. If you have to stretch then it’s easy enough to add rice, bread or a salad to it. In fact leftovers are great over mixed greens with a little Catalina dressing (in my opinion). It is healthy, and follows the clean eating guidelines. It’s also the meatballs; obviously the meatballs, because they are something that everyone seems to love.
I started recently to brainstorm some of my other favorite meals and how I could turn them into a meatball skillet kind of meal and I came up with a few great ideas. Chicken Parmesan Meatballs, and Salisbury SteakMeatballs to name a few. This time I went with an Asian inspired dish.
These meatballs are made with lean ground chicken, garlic, ginger, and a dash of soy sauce for a dynamic flavor. The sauce is a simple homemade teriyaki sauce that uses honey instead of sugar, and to keep it quick and easy I used frozen Asian mixed vegetables. The result was pretty magnificent if I do say so myself. I love how the texture of the meatballs contrasts with the crispness of the vegetables. I also love the sweet and tangy flavor of the sauce and the way it lends itself so easily to the chicken meatballs.
Chicken Teriyaki Meatball Skillet
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- I lb lean ground chicken
- ¼ cup panko breadcrumbs
- 1 egg white
- 1 teaspoon of garlic powder
- ½ teaspoon of ground ginger
- ¼ cup + 1 teaspoon of soy sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
- ½ tablespoon cornstarch
- ½ cup soy sauce
- ¼ cup honey
- 1 tsp rice wine vinegar
- ½ tsp ground ginger
- 2 tablespoons water
- 1 (16 oz package) frozen Asian style mixed vegetables
Instructions
- In a large bowl combine the ground chicken, bread crumbs, egg white, garlic powder, and ginger, 1 teaspoon of soy sauce, salt and pepper and mix well. Using your hands from the meat mixture into 2 to 2 ½ inch sized balls.
- In a small bowl combine he cornstarch, soy sauce, honey, vinegar, ginger and water, whisking until well blended and set aside.
- Heat the oil in a large skillet over medium high heat and cook the meatballs, rolling them in the pan to retain their shape while cooking. Cook for 4 to 5 minutes or until the meatballs are well browned.
- Add the sauce to the pan and bring it to a simmer. Cook stirring regularly until the meatballs are cooked through and the sauce thickened, about 5 to 7 minutes.
- Add the vegetables to the pan, tossing to coat and cook for another 3 to 4 minutes, until they are warmed. Serve immediately.
Also check out MyKingCook.com’s Post on making meatballs.
leper
June 4, 2015 at 7:46 amHola! I’ve been following your blog for a while now and finally got the bravery to go ahead and give you
a shout out from Porter Tx! Just wanted to say keep up the fantastic work!