Chicken Miso Meatballs Recipes
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
CHICKEN MISO MEATBALLS
Ground chicken breast meat is fairly lean, so milk is added to this recipe to keep them moist and tender. As the meatballs bake, the miso caramelizes into savory bites of sweet-salty umami. Crumbled Ritz crackers add richness and create a more juicy meatball (but plain, dry bread crumbs will also work). To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. These also make a tasty hors d'oeuvre: Simply roll the mixture into smaller 1-inch balls. For a quick dipping sauce, combine 2 parts soy sauce to 1 part distilled white vinegar, and add sliced scallions, or red-pepper flakes, if you like heat.
Provided by Kay Chun
Categories dinner, lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN MEATBALLS WITH GINGER AND MISO
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
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.
TSUKUNE (JAPANESE CHICKEN MEATBALLS)
This is one of those foods that come in many different variations in Japan. They are served primarily on a stick but you can get them in soups, bentos, as a main dish, etc. It became a family favorite almost instantly (it needed some tweaks at first). I'm giving you my dinner recipe here, which I usually serve on a bed of Japanese rice with a side salad or sauteed enoki mushrooms.
Provided by garywhinton
Categories World Cuisine Recipes Asian Japanese
Time 42m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
- Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Brush glaze over meatballs before serving.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 12.8 g, Cholesterol 44.6 mg, Fat 2.2 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 0.5 g, Sodium 901.6 mg, Sugar 7.8 g
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CHICKEN MEATBALLS WITH MISO RICE - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Preheat oven to 200°C. To make meatballs, place chicken in a food processor and pulse until finely chopped, taking care not to mix it to a paste. Mix soy sauce, sesame oil, coriander and breadcrumbs into chicken. Shape mix into small walnut-sized balls. Place sesame seeds on a flat plate and roll meatballs in seeds until lightly coated. Place balls in an ovenproof dish and bake for 15-20 minutes until cooked through.
- 2 Arrange pumpkin in a single layer on a lined baking tray, season with salt and pepper and drizzle with a little olive oil. Roast for 20 minutes, turning at times, until pumpkin is just tender.
- 4 To make salad, segment mandarins and mix with roasted pumpkin and spinach. Combine lemon juice, honey and oil in a small bowl and drizzle over salad. Gently toss to combine.
CHICKEN MEATBALL HOT POT IN MISO BROTH – HAPPY DONABE LIFE
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Estimated Reading Time 1 min
MISO & GINGER CHICKEN MEATBALLS - DISHING UP THE DIRT
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Estimated Reading Time 2 mins
MISO CHICKEN MEATBALLS WITH SESAME BIBB SALAD | RACHAEL ...
From rachaelraymag.com
Category Real FoodTotal Time 40 mins
- Arrange a rack in the lower third of the oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg, 2 tbsp. miso, 2 tsp. sesame oil, the lemon zest, and 1 tsp. salt. Add the chicken, breadcrumbs, and 3/4 cup scallions; using your hands, mix just until combined.
- Dampen your hands and roll the chicken into 24 balls, each about 1 1/2 inches in diameter. Arrange the meatballs on the parchment-lined baking sheet. Drizzle the meatballs with the olive oil; gently turn until coated.
- Bake the meatballs for 10 minutes. Turn the meatballs over and continue baking just until cooked through, about 2 to 3 minutes more.
GINGER CHICKEN MEATBALL MISO SOUP - NO SPOON NECESSARY
From nospoonnecessary.com
Estimated Reading Time 7 mins
- Make the Meatballs: In a large bowl combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemon grass, cilantro and 2 tablespoons of broth. Use your hands or a rubber spatula to gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed.
- In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Meanwhile, Heat oil in a large skillet over medium heat until shimmering. Add meatballs to skillet (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
- Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
CHICKEN MEATBALLS AND GREEN BEANS IN TOMATO BROTH RECIPE ...
From bonappetit.com
Estimated Reading Time 6 mins
- Combine chicken, scallions, egg, miso, salt, and several grinds of pepper in a medium bowl. Mix vigorously with a fork until combined (it will seem a bit wet at first, so keep at it) and just beginning to feel slightly sticky; set aside.
- Heat oil in a large saucepan over medium. Add shallots and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until softened and just beginning to turn golden around edges, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color and beginning to sizzle in fat, about 2 minutes. Add cherry tomatoes, miso, and 4 cups water. Bring to a simmer, stirring vigorously and mashing miso against side of pot to dissolve, and cook, stirring occasionally, until most of the tomatoes have burst open, (it’s okay to help them along with a spoon), about 5 minutes.
- Add green beans to saucepan and cook until tender, 6–8 minutes. Using 2 spoons, drop gumball-size balls of reserved meat mixture into simmering broth. Once all of the meatballs have been added, cook, stirring occasionally, until cooked through, about 5 minutes. Season with salt.
SESAME MISO CHICKEN MEATBALLS - HEALTHY WORLD CUISINE
From hwcmagazine.com
Estimated Reading Time 6 mins
- In a bowl mix ground chicken, tofu, green onions, miso paste, ginger, tamari (soy sauce), white pepper, sesame oil and mix until well incorporated.
- Roll chicken mixture into 1 and 1/2 inch balls and then roll into toasted sesame seeds to cover chicken meatball completely. Set aside on a parchment paper lined baking dish or well greased pan. (They have a tendency to stick so don't skip this step)
- You can either bake uncovered for approximately 20 minutes in a 190 degree C (375 degrees F) oven until golden brown and no longer pink inside . Or you can pan fry for approximately 12 minutes on medium low heat and turning occasionally so they brown on all sides. When the chicken meatballs are done, they will be slightly firm to the touch and no longer pink inside.
- While your chicken meatballs are cooking, prepare the ponzu dipping sauce. In a small bowl add tamari (soy sauce), lime juice and sesame oil and mix.
EASY MISO MEATBALLS (TURKEY, BEEF, CHICKEN, OR PORK) NO ...
From frugalnutrition.com
- Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
- To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
- *Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!
TSUKUNE (CHICKEN MEATBALLS) RECIPE | BON APPéTIT
From bonappetit.com
- Heat a small nonstick skillet over medium heat. Add 2/3 lb. (1 1/2 cups) ground chicken and cook, stirring frequently, until chicken is opaque and just cooked through, about 2 minutes. Transfer chicken to a plate and let cool.
- Combine cooked chicken, remaining 1 1/3 lb. chicken, scallions, miso, and 2 Tbsp. oil in a large bowl. Knead with your hands until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4"-long cylinder. Hold 2 skewers, separating 1" apart at top to form a V shape. Insert tops lengthwise into 1 cylinder. Press meat gently to flatten slightly. Repeat with remaining skewers and meat.
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