Honey Glazed Chicken Meatballs with Noodles
Feb/March 2019 Dig In- The Big Y Magazine
Recipe By:
Serving: Serves 6
Prep Time: 20 Minutes
Cook Time: Cook 12 Minutes
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INGREDIENTS
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8 oz. udon or spaghetti noodles
1 cup broccolini, chopped
½ cup frozen shelled edamame, thawed
2 Tbsp. rice vinegar
¾ cup reduced sodium soy sauce
1/3 cup Big Y honey
6 garlic cloves, minced
1 tsp. fresh ginger, peeled and grated
-sea salt and fresh ground pepper to taste
1 Tbsp. Big Y pure olive oil
1 12-oz. pkg. al fresco Italian style chicken meatballs
¼ cup scallions, chopped
DIRECTIONS
Cook noodles according to package directions for al dente. During last 5 minutes of cooking, add broccolini and edamame; drain, set aside and keep warm.
In a medium bowl, whisk together vinegar, soy sauce, honey, garlic, ginger and salt and pepper to taste; set aside.
In a large saucepan over medium heat, add oil. Once hot, add meatballs and cook for 5 minutes. Add vinegar mixture and stir to coat well; cover and cook for 7 minutes or until meatballs are heated through. Add noodles, broccolini and edamame and stir to coat.
Divide mixture evenly between 4 bowls. Garnish with scallions and serve.
Nutrition facts:
Nutrition Information Per Serving:
Calories: 343 (Calories from Fat: 72); Total Fat: 8g (Saturated Fat: 2g); Protein: 21g; Total Carbohydrates: 45g (Dietary Fiber: 3g; Sugars: 17g); Cholesterol: 43mg; Sodium: 1,907mg
