Baked Teriyaki Meatballs
Roasted Asparagus and Basmati Rice
Ingredients
- 2 lb ground chicken (or use ground pork)
- 1 cup panko breadcrumbs
- 2 Tbsp minced ginger, divided
- 7 cloves garlic, minced and divided
- 4 large eggs
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup fresh lime juice
Instructions
- Preheat oven to 425°F. Gently mix together chicken, panko, 1 Tbsp ginger, 5 minced garlic cloves, and eggs using your hands.
- Shape into 1-inch meatballs, and place on a parchment paper-lined rimmed baking sheet.
- Bake 20 minutes or until done.
- Meanwhile, bring soy sauce, honey, lime juice, 1 Tbsp ginger, and 2 minced garlic cloves to a boil in a small saucepan. Reduce heat to medium-low, and simmer, stirring often, 10 to 12 minutes or until thickened. Toss meatballs with sauce.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ tsp lime zest
- 1 Tbsp lime juice
- ¼ tsp salt, divided
- 2 (8.8-oz) pouches microwavable basmati rice
- 2 green onions, sliced
Side Dish Instructions
- Preheat oven to 425°F. Combine asparagus, oil, lime zest, lime juice, and ⅛ tsp salt on a rimmed baking sheet; spread in a single layer.
- Bake 8 to 10 minutes or until tender.
- Meanwhile, prepare rice according to package directions. Stir in onions and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
389
|
196
|
585
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 29 | 31 | 60 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 929 | 109 | 1038 |
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