Ginger Miso Chicken Meatballs
I forget how I came across this Instagram account. It’s not really relevant. The fact is that I did and it’s chock full of farm life, beautiful produce, and these recipes. It doesn’t hurt that they’re local too. You might also be thinking “oh god, zucchini noodles.” I knew better than to say I was never going to try them. I didn’t go all-in and buy a spiralizer. That just sounds downright crazy for my little kitchen, but I wasn’t opposed to buying the pre-spiralized package at New Seasons. Are they going to take the place of noodles? Hahahaha. No. But they are a nice change from ribbons or coins or whatever “normal” zucchini shape you’re used to. They aren’t the start of this show anyway.
It’s a toss-up between the meatballs themselves and that dang sauce. Ginger miso chicken is a combination is as good as it sounds. Not having to pan sear the meatballs is a blessing because I have to imagine they’d fall right apart if you did. Nothing gets me in a rage quicker then a disintegrating meatball. The uncooked mixture is borderline goopy, so a set-it-in-a-pan-and-forget-about-it situation is pretty nice [and necessary]. I didn’t miss that seared crunchiness that you get. These didn’t need it.
The sauce was deliciously bright and zesty with a hint of spice. I used this as an excuse to buy a jar of tahini so I’ve been sneaking small spoonfuls every now and then. After drizzling the sauce on the noodles and meatballs, I proceeded to dip the meatballs into the remaining sauce so every nook and cranny was filled. The tahini added a thicker consistency along with the sesame oil. I didn’t thin it out as much as I could have because the velvety texture was oh-so-nice. A++ would make again. Even if it was on a bed of rice instead to play on these Asian inspired flavors.
- 3/4lb ground chicken thighs
- 1 large egg
- 1/4 cup bread crumbs
- 3 tablespoons minced scallions, plus sliced green ends for garnish
- 1/3 cup + 2 teaspoons soy sauce
- 3 teaspoons white miso paste
- 2 teaspoons fresh grated ginger + 2 teaspoons minced
- 1 clove of garlic, minced
- 1/4 teaspoon crushed red chile flakes
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoons tahini
- 1 1/2 teaspoons toasted sesame oil
- 1/4 water
- Olive oil
- Zucchini noodles for serving
Preheat the oven to 425 degrees. In a large bowl, combine the chicken, egg, breadcrumbs, three tablespoons of minced scallions, two teaspoons soy sauce, miso paste, two teaspoons grated ginger, and a pinch of salt. Using your hands is easiest. Roll the meat into one-inch balls. I used an ice cream scoop for uniformity. The mixture will be wet and sticky, but they’ll ultimately hold together.
Place a tablespoon or two of olive oil in a small bowl. Roll each meatball in the oil. Place them on a rimmed baking sheet. Place in the oven and bake for about 15-20 minutes. The internal temp should be about 165 degrees.
While the meatballs are baking, whisk together the 1/3 cup soy sauce, two teaspoons minced ginger, minced garlic, chile flakes, honey, lime juice, tahini and sesame oil. Start adding the water one tablespoon at a time until the sauce is thin enough to pour but will still stick to the back of a spoon.
When the meatballs are done remove from the oven and allow them to rest. Heat a little olive oil in a large pan over medium heat. Add the zucchini noodles and season with salt and pepper. Once they’re cooked through, about three minutes, add noodles to a bowl, top with meatballs, drizzle with the sauce and garnish with the chopped scallions.