Asian Meatballs & Stir Fry Veggies
My husband has been bugging me for Chinese food. I didn’t want to get take out so I decided I’d make my Asian Meatballs & Stir Fry Veggies. It’s just as good as takeout! The ingredients are pretty clean besides the Stir Fry sauce. It’s what I had on hand and wanted to use it up. You can totally make your own sauce. Here’s a link to a delicious one.
What’s great about this recipe is it only takes about 30 minutes to cook. If you have a busy day ahead, you can prepare the meatball mixture the night before and cook it the next day.
Let me know how you like it!
Asian Meatballs & Stir Fry Veggies
Ingredients
Meatballs
- 1 lb Ground Chicken
- 1 tsp Garlic Powder
- 2 tsp Minced Ginger
- 1/2 cup Plain Breadcrumbs
- 1/8 cup Reduced Sodium Soy Sauce
- 1 Egg
Stir Fry
- 1 pack Portobello Mushrooms
- 8 oz White Button Mushrooms
- 1 Pepper
- 1 head Broccoli
- 1 jar Kikkomann Stir Fry Sauce
- 4 tbsp Olive Oil
Instructions
- In a mixing bowl add the Ground Chicken, Garlic Powder, Minced Ginger, Breadcrumbs, Egg, & Soy Sauce. Mix well.
- Cover & put in the refrigerator for 1 hour to the flavors marinate.
- While the meatball mix is marinating clean and cut up the Pepper, Broccoli, & Mushrooms. Don't forget to remove the stem and insides of the Portobellos.
- In a large skillet add 2 tbsp of Olive Oil on medium heat. Let it heat up for about 2 mintues. Add the veggies & cover. Stir occassionally. It should take about 15 minutes to cook.
- While the veggies are cooking, add 2 tbsp to a frying pan on medium heat. Let it heat up.
- Remove the meatball mix from the refrigerator and form them into balls & add to the pan.
- Flip the meatballs as the become golden brown. Do this for all sides.
- Once all sides are golden add 1/2 cup of water and cover. This will steam the meatballs and finish cooking them. Once water is dissolved remove from heat, but keep covered.
- The veggies should be done by now. Remove from heat and add the bottle of Stir Fry Sauce and mix.
- Serve meatballs and veggies over rice.