Chicken Meatballs with Ginger and Miso

Ingredients

• •¾ pound ground chicken
• •1 large large egg
• •¼ cup panko (Japanese breadcrumbs), or fresh breadcrumbs
• •2 tablespoons sliced scallions
• •2 teaspoons low-sodium soy sauce
• •1½ teaspoons white miso paste
• •1 teaspoon finely grated ginger
• •¼ teaspoon kosher salt
• •1 serving Soy dipping sauce
• •2 tablespoons Vegetable oil
• •4 cups chicken broth or water
• •1 teaspoon Kosher salt
• •2 tablespoons vegetable oil

Cooking Instructions

1. 1.

   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.

   15 min

2. 2.

   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.

   15 min

3. 3.

   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.

   10 min

4. 4.

   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.

   15 min

5. 5.

   Preheat oven to 425°F. Grease a glass or metal baking dish with oil.

   5 min

6. 6.

   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.

   15 min

7. 7.

   Let meatballs cool 5 minutes in baking dish before serving.

   5 min

8. 8.

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