Leave a Reply
Want to join the discussion?Feel free to contribute!
Air Fryer Lid - Quick Crab Cakes
Chicken Teriyaki Meatballs
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 Servings
|
Ingredients
- 1 1/4 lbs ground chicken
- 2 tbsp snipped chives
- 2 tbsp grated ginger
- 2 tbsp oil
- 1/2 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 lb snow peas
- 1 cup frozen shelled edamame thawed
- 1 tbsp cornstarch optional
- 1 1/2 cups rice cooked
Ingredients
|
Instructions
- In a large bowl, combine chicken, chives, and ginger. Form
16 meatballs. - Add oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the meatballs, 2 - 3 minuteS per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put all meatballs back into to the pot and roll gently to coat.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, then quick-release the pressure.
- Divide rice amongst serving bowls. Top with meatballs.
- Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about 3 minutes.
- (Optional) In a small bowl mix together
1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened. - Serve vegetables and sauce over meatballs
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Tastes great but if you follow the instructions exactly it comes out more like ground chicken teriyaki because the mixture is too moist to hold the shape of a meatball. Would benefit from adding some sort of starch or something of the like to bind them together.
The meatballs were very sticky to form. They stuck to the pan when I sauteed them, even though there was oil. The sauce was very salty, too. I was disappointed.