Chicken Meatballs With Ginger And Miso
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1360 g
Ground Chicken1 large
Egg2 tbsps
Scallions (sliced)2 tsps
Soy Sauce (low-sodium)1 tsp
Ginger (finely grated)2 tbsps
Vegetable Oil4 cups
Chicken BrothDirections:
1
Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl
2
Using your hands, roll mixture into 1" balls, packing firmly
3
Transfer balls to a rimmed baking sheet or large plate
4
Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl
5
Using your hands, roll mixture into 1" balls, packing firmly
6
Transfer balls to a rimmed baking sheet or large plate
7
For grilling: Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking)
8
If using wooden skewers, soak 15 minutes
9
Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers
10
Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat
11
Generously oil grates or grill pan
12
Grill meatballs until light grill marks form, 3–4 minutes
13
Turn and continue to grill until outside of meatballs are browned, 2 minutes longer
14
Brush meatballs with sauce, then turn and brush again
15
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)
16
Serve with remaining dipping sauce
17
Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking)
18
If using wooden skewers, soak 15 minutes
19
Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers
20
Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat
21
Generously oil grates or grill pan
22
Grill meatballs until light grill marks form, 3–4 minutes
23
Turn and continue to grill until outside of meatballs are browned, 2 minutes longer
24
Brush meatballs with sauce, then turn and brush again
25
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)
26
Serve with remaining dipping sauce
27
Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat
28
Generously oil grates or grill pan
29
Grill meatballs until light grill marks form, 3–4 minutes
30
Turn and continue to grill until outside of meatballs are browned, 2 minutes longer
31
Brush meatballs with sauce, then turn and brush again
32
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)
33
Serve with remaining dipping sauce
34
For poaching: Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt
35
Add meatballs and cook, covered, until cooked through, about 15 minutes
36
Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt
37
Add meatballs and cook, covered, until cooked through, about 15 minutes
38
For baking: Preheat oven to 425°F
39
Grease a glass or metal baking dish with oil
40
Roll meatballs in oil until coated
41
Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes
42
Let meatballs cool 5 minutes in baking dish before serving
43
Preheat oven to 425°F
44
Grease a glass or metal baking dish with oil
45
Roll meatballs in oil until coated
46
Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes
47
Let meatballs cool 5 minutes in baking dish before serving
48
Do Ahead Meatballs can be formed, but not cooked, 1 day ahead
49
Wrap tightly in plastic and chill
50
Meatballs can be formed, but not cooked, 1 day ahead
51
Wrap tightly in plastic and chill