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Author Notes: So quick and easy, these Japanese-inspired chicken meatballs make for a quick weeknight dinner when served over rice! —Josephine C
Makes about 12 meatballs
- 1 pound ground chicken
- 2 scallions (minced)
- 2 teaspoons grated ginger
- 1/4 cup carrots (finely grated)
- 1 1/4 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- salt and pepper
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons chicken broth (or water)
- 1 teaspoon brown sugar
- Combine ground chicken with miso, scallions, ginger, mirin, carrots, sesame oil, salt, and pepper. Mix throughly until the mixture is sticky.
- In a bowl, combine soy glaze ingredients and set aside.
- Heat about 2 tablespoons of oil over medium heat in a non-stick pan. Form the chicken into meatballs and drop into pan. Cook for about 3 minutes or until golden brown on the bottom. Flip the meatballs and turn heat down to medium-low. Cover with lid and continue cooking until cooked through.
- Turning back to medium heat, add the glaze and cook until the glaze is thickened. Coat the meatballs in the glaze.
- Serve meatballs and sauce over rice! Garnish with additional minced scallions/carrots (optional).