Asian-Glazed Chicken Meatballs
Mixed Vegetables and Brown Rice
Ingredients
- 1½ lb ground chicken
- 1½ cups panko breadcrumbs
- ½ cup thinly sliced green onions, divided
- ¼ tsp ground ginger, divided
- 2 large eggs, lightly beaten
- 1 cup hoisin sauce
- ¼ cup rice vinegar
- 3 Tbsp brown sugar
- 1½ tsp garlic powder
- 2 tsp Sriracha hot sauce (optional)
Instructions
- Preheat oven to 425°F. Combine chicken, breadcrumbs, ¼ cup onions, ⅛ tsp ginger, and eggs. Gently mix together using your hands.
- Roll chicken mixture into 1½-inch balls. Place on two large greased rimmed baking sheets.
- Bake 15 minutes or until meatballs are no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, combine hoisin, vinegar, sugar, garlic powder, ⅛ tsp ginger, and, if desired, Sriracha in a saucepan over medium heat. Cook 3 to 5 minutes or until thickened. Toss meatballs with sauce. Sprinkle with ¼ cup onions.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (20-oz) pkg frozen broccoli stir-fry
Side Dish Instructions
- Cook rice and vegetables separately according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
209
|
596
|
| Fat (g) | 12 | 2 | 14 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 26 | 5 | 31 |
| Carb (g) | 43 | 43 | 86 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 974 | 35 | 1009 |
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