Asian-Glazed Chicken Meatballs
Mixed Vegetables and Brown Rice
Ingredients
- ½ lb ground chicken
- ½ cup panko breadcrumbs
- 3 Tbsp thinly sliced green onions, divided
- ⅛ tsp ground ginger, divided
- 1 large egg yolk, lightly beaten
- ⅓ cup hoisin sauce
- 1½ Tbsp rice vinegar
- 1 Tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp Sriracha hot sauce (optional)
Instructions
- Preheat oven to 425°F. Combine chicken, breadcrumbs, 2 Tbsp onions, a dash of ginger, and egg yolk. Gently mix together using your hands.
- Roll chicken mixture into 1½-inch balls. Place on a greased rimmed baking sheet.
- Bake 15 minutes or until meatballs are no longer pink in center, shaking pan after 5 minutes.
- Meanwhile, combine hoisin, vinegar, sugar, garlic powder, a dash of ginger, and, if desired, Sriracha in a small saucepan over medium heat. Cook 3 to 5 minutes or until thickened. Toss meatballs with sauce. Sprinkle with 1 Tbsp onions.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ½ (20-oz) pkg frozen broccoli stir-fry
Side Dish Instructions
- Cook rice and vegetables separately according to package directions.
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