Meatballs with Spiced Edamame Beans
20 min
Ready in under 20 minutes and way more interesting than the usual sides. The spiced edamame beans take just a few minutes in the pan and make this a proper weeknight dinner.
meatweeknightquick
Mild, balanced flavors from the Filipino kitchen — a proper weeknight stew that comes together fast and goes great over jasmine rice.
Instructions
- 1
Heat a bit of the oil in a frying pan over high heat and brown the ground meat until it gets a nice color. Use a spatula or fork to break it into small pieces, then tip it into a sieve and let it drain well.
- 2
Cook the rice according to the package instructions.
- 3
Peel the vegetables and cut them into small pieces. Heat the rest of the oil in the same pan and fry the vegetables for about 2 minutes on high heat. Add the ground meat, water, soy sauce, and fish sauce. Lower the heat, put the lid on, and let everything simmer until the potatoes are tender. Season with salt and pepper.
Per average serving
835
Calories
kcal
36.5
Protein
g
106.1
Carbs
g
27.3
Fat
g
4.7g
Fiber
4.3g
Sugar
769mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
835
Calories
kcal
36.5
Protein
g
106.1
Carbs
g
27.3
Fat
g
4.7g
Fiber
4.3g
Sugar
769mg
Sodium
Tips from the kitchen
- Brown the meat over high heat and resist stirring it too much. You want color on it, not steamed grey meat. Draining it in the sieve afterward keeps the stew from going greasy.
- Cut the potatoes and carrots a bit smaller than you think. They take the longest to cook, and the smaller dice means everything is tender around the same time.
- Get the rice going right after the meat so it has time to steam and rest while you finish the stew.
- Go easy on the salt at the end. The soy sauce and fish sauce both bring salt, so taste first, then adjust.
- Check the potatoes with a fork before you call it done. When they slide off without resistance, the stew is ready.
Ways to vary it
- Ground pork and beef both work here if you want to switch from whatever you usually use. Pork keeps it on the milder side.
- A handful of frozen peas stirred in for the last couple of minutes adds a bit of sweetness and color, if you like that.
- For a touch more body, you can leave the lid slightly cracked at the end so some of the liquid cooks down.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It freezes fine, though the potatoes go a little softer once thawed. Reheat gently in a pan or pot with a splash of water so it doesn't dry out.
What to serve with it
Serve it over the jasmine rice with a wedge of lime on the side. A simple sliced cucumber salad cuts through the savory meat nicely.
UC
By Untrained ChefPublished 21 April 2026 · Updated 11 July 2026
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