Peanut Chicken Meatballs
Sugar Snap Peas and Brown Rice
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- ½ cup chopped peanuts
- 3 green onions, sliced and divided
- 3 cloves garlic, minced
- ½ tsp salt
- 2 large eggs
- 1½ lb ground chicken
- 1½ cups panko breadcrumbs
- ⅓ cup water
- 3 Tbsp peanut butter
- 2 Tbsp low-sodium soy sauce
Instructions
- Preheat oven to 425°F. Combine nuts, 2 sliced onions, garlic, salt, and eggs in a large bowl. Add chicken and panko; gently mix together using your hands.
- Roll chicken mixture into 1½-inch balls. Place on two large greased rimmed baking sheets.
- Bake 10 minutes or until meatballs are no longer pink in center, shaking baking sheets after 5 minutes.
- Meanwhile, combine water, peanut butter, and soy sauce in a saucepan; cook over medium heat 3 to 4 minutes or until slightly thickened but still pourable. Serve meatballs with sauce, and sprinkle with 1 sliced onion.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil-in-bag brown rice
- 2 (8-oz) pkg sugar snap peas
- 2 Tbsp olive oil
- 2 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, sauté snap peas in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until tender and lightly browned. Stir in soy sauce, and cook 1 to 2 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
384
|
191
|
575
|
| Fat (g) | 21 | 6 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 21 | 30 | 51 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 546 | 192 | 738 |
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