Chicken Miso Meatballs Recipes

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CHICKEN MEATBALLS WITH GINGER AND MISO



Chicken Meatballs with Ginger and Miso image

These Japanese-inspired meatballs can be baked, poached, or grilled.

Provided by Rhoda Boone

Categories     Meatball     Chicken     Ginger     Poach     Grill     Bake     Dinner     Kid-Friendly     Small Plates

Yield Makes about 20 meatballs

Number Of Ingredients 16

3/4 pound ground chicken
1 large egg
1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs
2 tablespoons sliced scallions
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons white miso paste
1 teaspoon finely grated ginger
1/4 teaspoon kosher salt
If grilling:
Soy dipping sauce (such as Soy-Lime Dipping Sauce)
Vegetable oil (for grill)
If poaching:
4 cups chicken broth or water
Kosher salt
If baking:
2 tablespoons vegetable oil

Steps:

  • Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
  • For grilling:
  • Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2-3 meatballs per pair of skewers.
  • Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
  • For poaching:
  • Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
  • For baking:
  • Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
  • Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
  • Let meatballs cool 5 minutes in baking dish before serving.
  • Do Ahead
  • Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.

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