Recipe by al fresco all natural
"Teriyaki meatballs, combined with stir-fried vegetables are served over rice in this Asian-inspired main course."
Watch video tips and tricks
1 (12 ounce) package
al fresco® Teriyaki Ginger Chicken Meatballs
1 1/2 cups
cooked basmati rice
1 1/4 cups
Extra virgin olive oil cooking spray
extra virgin olive oil
freshly grated carrots
sweet red bell pepper, sliced
snow peas, blanched
fresh scallions, tops and bulb
The recipe lists hoisin sauce, but the instructions say "...and add TERIYAKI or hoisin sauce" so I added half of each. Hoisin is thick and even with the teriyaki, the sauce was too thick, so I added some water to thin it to a sauce consistency. I added a little pineapple which was in the fridge and a chopped peanut garnish. These meatballs are fully-cooked, so I don’t understand why the instructions tell you to brown them in a skillet...they’re already brown (and cooked). If the meatballs are too cold, I’d prefer just to heat them up a little bit in the microwave before proceeding with the rest of the recipe. This is good, but I think it could be greatly improved just by taking a little extra time to make one of the many “asian” sauces that are on the AR site rather than relying on just hoisin or teriyaki sauces.
The over all dish was pretty good. The chicken meatballs keep their firmness which is a plus and have a generous ginger flavor. I doubled the amount of sauce, and did not add the snow peas. My only suggestion would be to brown the meatballs before adding the other ingredients. I think it makes for a nicer presentation and gives the meatballs a little more depth.
Really great recipe! Unfortunately, the Al Fresco meatballs aren't available in my area, so I made my own teriyaki ginger chicken meatballs and it was quite yummy. I didn't have any basmati rice on hand, so I doctored some brown rice with chicken broth, soy sauce, and ginger.
This was delicious. I had a bag of frozen stir fry veggies with carrots, mushrooms, broccoli, red pepper, baby corn and water chestnuts so I used that and added fresh snow peas. The meatballs were awesome! I wish they were available in stores in my area because I would buy these often if they were closer
My family really liked this recip...but not as much as when I make stir fry with chiclen and shrimp...but they did eat it and liked it. I'm not sure if it was bbcuz of the meatballs or my homemade teriyaki sauce...maybe both...I always keep some made in the freezer so this was an easy recipe to make.
This was a little too sweet for us. I tried tweaking the sauce with some garlic powder, some soy sauce and some chili garlic paste, but it was still a little too sweet for me. DS liked it, though.
This is really good! I added a 16 oz bag of frozen Sugar Snap Pea stir fry in stead of messing with all the veggies. Worked great. I did make extra sauce. I will make this again!
This was very good! The meatballs had a great flavor. I did omit the carrots...just personal preference. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Basmati and Snow Pea Stir Fry with Teriyaki Chicken Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Chicago? Kim's healthy chicken meatballs and spaghetti.
Try Chef John’s version of a wildly popular Vietnamese dish.
Learn how to make sweet and spicy Szechuan-style chicken and mango.