Miso & Ginger Chicken Meatballs

I'm going to keep this post short and sweet because we are just settling back to farm life after a whirlwind trip to NYC for my book events. It was an amazing trip and I'll post a recap soon but for now I'm going to leave you with this tasty recipe! These miso and ginger chicken meatballs are a new household favorite. They're flavorful, simple to prepare and perfect for a quick weeknight meal. We tossed our meatballs with some turnip noodles and a simple soy-lime sauce. If you don't have a spiralizer you can substitute with rice noodles which I think would be a lovely alternative. This meal is so delicious and on the table in 30 minutes. Perfect after a long day at the farm! Pour a glass of wine, clink glasses with your favorite dinner date and enjoy. Cheers from Tumbleweed Farm.

Miso & Ginger Chicken Meatballs

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

Meatballs
  • 3/4 pound ground chicken
  • 1 large egg
  • 1/4 cup almond meal (can substitute with breadcrumbs too)
  • 3 tablespoons minced scallions
  • 2 teaspoons low sodium soy sauce
  • 3 teaspoons white miso paste
  • 2 teaspoons freshly grated ginger
  • pinch of salt
  • a little olive oil
Soy-Lime Sauce 
  • 1 clove of garlic
  • 2 teaspoons minced ginger
  • 1/8 teaspoon crushed red pepper flakes (+ additional for more heat)
  • 2 tablespoons honey
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon tahini
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 cup water + additional to thin if need be
Noodles
  • 2-3 medium-sized turnips
  • olive oil
  • Minced cilantro for serving

Preparation

  1. Preheat the oven to 425F. Combine the chicken, egg, almond meal, scallions, soy sauce, miso, ginger and a pinch of salt in a large bowl. Using your hands form uniform 1 inch size balls (the dough will be fragile and rather sticky but just go with it! They'll work out in the end!) Transfer meatballs to a large rimmed baking sheet. Drizzle a large bowl with a little oil and roll each meatball in the oil. Place back on the rimmed baking sheet and bake until cooked through and lightly browned on all sides. About 15-20 minutes.
  2. Prepare the sauce by combining all the ingredients together and whisking until completely smooth. Taste test and adjust flavors if need be.
  3. Use a Spiralizer to make thin noodles out of your turnips.
  4. Heat a little olive oil in a a large skillet over medium heat and cook the noodles until just tender, about 3 minutes.
  5.  Divide the noodles between bowls and top with a few meatballs. Drizzle with a little sauce and garnish with plenty of cilantro.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

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