These Japanese-inspired meatballs can be baked, poached, or grilled.
Provided by Rhoda Boone
Categories Meatball Chicken Ginger Poach Grill Bake Dinner Kid-Friendly Small Plates
Yield Makes about 20 meatballs
Number Of Ingredients 16
Steps:
- 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.
- For grilling:
- 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.
- Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. 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). Serve with remaining dipping sauce.
- For poaching:
- 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.
- For baking:
- 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.
- Do Ahead
- Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.
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