Chicken Meatballs with Ginger and Miso

meatball japanese chicken ginger poach grill bake dinner kid-friendly asian small plates

Rhoda Boone

Makes about 20 meatballs

Source

Ingredients

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

Soy dipping sauce (such as Soy-Lime Dipping Sauce)

Vegetable oil (for grill)

4 cups chicken broth or water

Kosher salt

2 tablespoons vegetable oil

Method

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.

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.

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.

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.

Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.