Spicy Asian Chicken Meatballs with Broccoli

Confession…I did not grow up an adventurous eater. I was sort of a poster child for, “I won’t eat this, or I’m going to pick that out.” I’m pretty sure I never ate in an Asian restaurant until after I was married. As an adult though, I realized that if I was going to have anything remotely close to a healthy diet, I was going to have to branch out beyond my favorite comfort foods. Confession number two….I’m still not all that adventurous, but I’ve learned to introduce myself, and my kids, to different flavors and foods. I’ve learned that there are better sauces than barbecue or ranch, and that fruits and vegetables can add beautiful flavor and color to our plates. Don’t get me wrong – I still load up my plate with macaroni and cheese on occasion (try ours here), but more often than not, we’re eating something like these Spicy Asian Chicken Meatballs with Broccoli. I think you’ll like it just as much as that take-out comfort food! ~Tracy

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Ingredients for meatballs

  • 1 ¼ lb. ground white meat chicken
  • 1 egg
  • ¼ c. bread crumbs.
  • 3 cloves garlic, minced
  • 1 T. crushed red pepper flakes
  • 1 T. fresh peeled ginger, grated
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper

Ingredients for sauce

  • ¼ c. teriyaki sauce
  • ½ c. water
  • 1 T. fresh peeled ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp. crushed red pepper flakes
  • ¼ c. lightly packed brown sugar
  • Pinch salt
  • 2 c. steamed broccoli (reserved until adding sauce to meatballs)

Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.

Place meatballs on large baking sheet, lined with parchment.

Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.

While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.

Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points.

Serve over rice, but remember to figure WW points on rice separately if desired.

Spicy Asian Chicken Meatballs with Broccoli

Spicy Asian Chicken Meatballs with Broccoli

    Ingredients for meatballs
  • • 1 ¼ lb. ground white meat chicken
  • • 1 egg
  • • ¼ c. bread crumbs.
  • • 3 cloves garlic, minced
  • • 1 T. crushed red pepper flakes
  • • 1 T. fresh peeled ginger, grated
  • • 1 tsp. onion powder
  • • 1 tsp. salt
  • • ½ tsp. black pepper
    Ingredients for sauce
  • • ¼ c. teriyaki sauce
  • • ½ c. water
  • • 1 T. fresh peeled ginger, grated
  • • 2 cloves garlic, minced
  • • 2 tsp. crushed red pepper flakes
  • • ¼ c. lightly packed brown sugar
  • • Pinch salt
  • • 2 c. steamed broccoli (reserved until adding sauce to meatballs)
  1. Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.
  2. Place meatballs on large baking sheet, lined with parchment.
  3. Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.
  4. While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.
  5. Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points. Serve over rice, but remember to figure WW points on rice separately, if desired.

https://foursistersdish.com/2019/05/06/spicy-asian-chicken-meatballs-with-broccoli/

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