Recipe of the Day: Soba and Chicken Meatballs



Mmm. So. Good. And a great dinner on a chilly fall evening.

1 lb ground chicken
1 package soba noodles
4 c low sodium chicken broth
grated ginger (a couple tablespoons)
bunch of scallions, chopped
1 lime
sriricha
low sodium soy sauce
handful bread crumbs
1 clove garlic, minced
1 c snow peas
bean sprouts for garnish

Preheat oven to 400. Bring broth, 1/2 bunch scallions, and 1/2 of the ginger to a low boil. Add a few dashes of soy sauce and sriricha. In the meantime, mix chicken, breadcrumbs, garlic, dash of soy sauce, and remaining ginger and scallions and roll into small meatballs. Bake at 400 for 25 minutes. Three minutes out, add soba and snow peas to boiling broth. Ladle noodles into bowls, top with broth and meatballs. Sprinkle with bean sprouts and serve with lime wedges and sriricha.
Serves 4

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