Asian Chicken Meatballs

By • January 26, 2017 0 Comments

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Author Notes: [email protected]'s "Dining with Dysphagia: A Cookbook" is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.

View all recipes here: https://speech.steinhardt.nyu.edu/dysphagia-cookbook/
Source: https://speech.steinhardt.nyu.edu/
Kylie Thompson

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Serves 4

  • 1/4 cup breadcrumbs
  • 1/2 cup fresh cilantro
  • 1 pound ground chicken
  • 1 egg
  • 1 teaspoon onion powder
  • 2 tablespoons soy sauce
  • Dash of ground ginger, to taste
  • 1 1/2 teaspoons garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • Optional: Lime wedges, for serving
  1. Prepare ingredients: Thoroughly rinse the cilantro and roughly chop the leaves and tender stems.
  2. Prepare ingredients: Thoroughly rinse the cilantro and roughly chop the leaves and tender stems.
  3. Form the mixture into 1-inch diameter meatballs and set aside.
  4. Heat the oil in a large skillet until shimmering and add the meatballs, being careful not to crowd the pan. Fry in batches, depending on the size of the skillet. Cook, turning occasionally, until the meatballs are golden brown all over and cooked through, about 10 minutes total. Transfer to a plate and keep warm.
  5. Garnish with a bit of chopped cilantro and lime wedges.

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