Teriyaki Chicken Meatballs with Veggies – The Walkers Lunch series

 

Chicken Meatbals True confession – while my daughter and I did greatly enjoy the Teriyaki Chicken Meatballs & Veggies as the next dish in the Walkers Lunch series, we didn’t actually get a chance to walk this week, instead we…

focused on the other activity we enjoy each week, which is meeting for a bible study. We feel that life is all about feeding ourselves spiritually as well as physically. Just as you can’t remain healthy by eating well only occasionally, you also can’t stay healthy spiritually, without a steady diet of God’s word. This week’s chapter was The Shelter of God’s Encouragement. The verse which hits the essence of this chapter’s message is, Psalm 42:8 “The Lord will send His faithful love by day; His song will be with me in the night – a prayer to the God of my life.” Both my daughter and I found comfort and strength from these words and I hope you do as well.

Now let’s eat! I have also included a few tips for prepping this dish in advance in the notes section of the recipe. This is critical for us, because when we’re coming back from a walk, we don’t have a high tolerance for lots of cooking prep before we feed our faces!

Teriyaki Chicken Meatballs with Veggies

Serving Size: 4 servings

Ingredients

  • cooking spray
  • 1 c long grain brown rice
  • 1 slice whole grain white bread, torn into small pieces
  • 1/3 cup milk
  • 1 1/4 pound ground chicken
  • 1 egg, lightly beaten
  • 2 green onions, green part only, thinly sliced
  • 2 tablespoons grated fresh ginger (it sounds like a lot, but use it all - it works well)
  • 1/2 teaspoon salt
  • 2 teaspoon canola oil
  • 1 teaspoon toasted sesame oil
  • 1/2 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
  • 1/2 red pepper cut into thin strips, about 3 inch long
  • 1 carrot cut into thin strips & about 3 inches long pieces
  • 3/4 cup sugar snap pea pods, cut diagonally into 1 each pieces
  • 3/4 cup low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

Instructions

  • Preheat oven to 400 degrees. Light spray baking sheet with cooking spray.
  • Meanwhile, in a large bowl, soak the bread in the milk for 15 minutes. Add the chicken, egg, green onions, ginger and salt. Using your hands, gently mix all the ingredients until they are combined. Shape into 16 meatballs and place on a baking sheet. Bake for 20 minutes, or until just cooked through. Don't over bake, as that will dry out the meatballs.
  • Cook rice according to package directions, in unsalted water.
  • In a large skillet, heat the canola and sesame oil over medium-high heat. Add the carrots and stir fry for 3 minutes until just starting to soften. Add the asparagus, red pepper and pea pods and cook, tossing for 3-4 minutes or until just crispy tender. Note - I find shutting off the heat and covering the pan for a minute or two will help steam the veggies, if they are not all reaching the crisp tender stage at the same time. Transfer to a warm serving plate. Don't clean the skillet.
  • Add teriyaki sauce to the skillet and simmer over medium heat until slightly thickened, 1 to 2 minutes. Add the meatballs to the skillet and turn to thoroughly coat with sauce.
  • Serve the meatballs and sauce with the veggies over the cooked brown rice. Top with toasted sesame seeds. Enjoy!

Notes

You can prepare this recipe a day in advance by doing the following steps: 1. Make the meatballs, baking them for only 15 minutes. Then rewarm them for 1-2 minutes in the microwave before adding to the sauce. 2. Wash and cut all of the veggies and store in the refrigerator. 3.Toast the sesame seeds.

http://itsthyme2cook.com/seasonalrecipes/teriyaki-chicken-meatballs-with-veggies-the-walkers-lunch-series/

 

6 thoughts on “Teriyaki Chicken Meatballs with Veggies – The Walkers Lunch series

  1. What a great post, Cathy! I think you really nailed it when you said, “Just as you can’t remain healthy by eating well only occasionally, you also can’t stay healthy spiritually, without a steady diet of God’s word.” Thanks for the encouragement to stay well balanced in body, mind, and soul! God bless you 🙂

  2. Thanks Jessica. You are always such a willing guinea pig for my new recipes. More importantly, you are a great women of faith. You are touching lives by living out your faith and you inspire me everyday.

  3. Really enjoyed our Bible study and this tasty lunch! I think that those things you shared tell a lot about you as well as how to make the recipe! You’re doing a great job.

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