Saturday, November 19, 2011

Teriyaki Chicken Meatball Stirfry

Now this is a new creation for me... I mean, I have always been a huge fan of stirfrys and spaghetti and meatballs, but never have I ever combined the two dishes for an ultimate dinner.  I make my stirfry dishes by focusing on veggies as the main dish and using meat as the topping or garnish.  These meatballs are not your traditional Italian meatballs, they are Asian inspired and are bursting with flavor.  If you want a quick dinner or aren’t in the mood to make meatballs then I highly suggest the Teriyaki Chicken Meatballs made by Al Fresco.  They are all natural, lower in fat, and have a wonderful flavor and texture.  Asian takeout is packed with sodium, but by cutting back on the amount of soy sauce and using reduced sodium varieties, the food tastes extra fresh and not so salty!  
Many people find that they eat more than they want to because they eat too fast.  This leaves you feeling stuffed and tired.  Try slowing down and paying attention to the flavors and textures of your food and truly enjoy it!  This is the basic concept of “mindful eating”.  Tip: Using chop sticks forces most people to slow down their pace and as a bonus... makes you feel authentic when eating Asian cuisine!  

Teriyaki Meatball Stirfry
Serves 6
1 pound of lean ground chicken
1 egg
1/2 cup plain breadcrumbs 
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp reduced-sodium soy sauce
1 Tbsp teriyaki sauce
1 tsp brown sugar
1 pound of fettuccine or rice pasta
1 tsp canola oil
1 tsp minced garlic
1 onion, diced
1 Head of broccoli, cut into small pieces
2 whole carrots, peeled and slivered
1 cup mushrooms, sliced
1/2 cup snap peas
1 red pepper, diced
1 Tbsp Sriacha (Hot Chinese Chili Sauce)
1 Tbsp Hoisin Sauce (purchased in your grocery store)
2 Tbsp reduced sodium soy sauce
1/4 cup chicken broth
1 tsp corn starch
Preheat the oven to 350. Combine all ingredients for the meatballs in a large bowl.  Form into 20 small meatballs and bake in the oven 30 minutes or until the center is no longer pink and the outside is golden.  Cook pasta as directed.  In a wok or large frying pan add the oil, garlic, carrot, and onion.  Cook for 3 minutes.  Add remaining veggies and the ingredients for the sauce and cook for additional 5 minutes or until all veggies are soft.  Add the meatballs and toss with the pasta.  
Nutrition Facts: 3/4 cup pasta, 5 meatballs, plus veggies
330 calories, 26 g protein, 33 g carbohydrates, 12 g fat, 5 g fiber, 600 mg sodium


  1. Actually, for all the stir fry sauce recipe I saw this is the one really amazed me. I admired your recipe because it looks delicious and good for the health. Thank you for sharing this with us.