So quick and easy, these Japanese-inspired chicken meatballs make for a quick weeknight dinner when served over rice! —JC
What You'll Need
carrots (finely grated)
1 1/4 tablespoons
salt and pepper
chicken broth (or water)
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).