Simmered in a flavorful broth, these ginger chicken meatballs are super easy to make. Meet the newest member of your recipe rotation.
It’s been four months since I’ve posted a new recipe here. I am back only because I wanted to make Itadori Yuuji’s nikudango from Jujutsu Kaisen (reference). I went AWOL because I’ve been doing nothing but watching anime and now I’m back for the same reason lol. Anyway I added a bunch of stuff into the recipe, but it’s pretty flexible so go wild. If you’re planning on adding an egg yolk though I highly suggest not omitting the breadcrumbs, otherwise the mixture gets super wet….
You can add these meatballs in nabe/hotpot or cook it in a soup by itself like I did. You can also pan sear the meatballs first if you want but I’m not a fan of doing that with soup (grilled chicken patties maybe?). I served this with rice noodles and they were 10000000% amazing but feel free to eat it with whatever you want! I think this could work as a dumpling filling (sans egg/breadcrumbs), so if you want to try it let me know how it goes.
The quantities are super loose since I made this without measuring anything. If you don’t want to add something, don’t add it. If you want to add something that’s not in the recipe, please do so. This is just a general guide so have some fun with it! Let me know if you try it in the comments below, enjoy :)
Ginger Chicken Meatballs
Ingredients
- 450 g ground chicken (~1lb)
- 1/2 tbsp grated ginger more if you love ginger
- 20 g panko bread crumbs (2~3 tbsp), as needed
- 1 egg yolk
- 1 medium shallot finely chopped (optional)
- 1 bunch coriander to taste (optional)
- 4~8 fresh shiitake mushrooms stems removed (use for broth), sliced
- 3 heads baby bok choy or your choice of greens
- 3~5 stalks green onion chopped
- 1000 ml your choice of broth* ~5 cups
- 1 tbsp soy sauce more as needed
- A drizzle sesame oil more as needed
- 1 tsp salt more as needed
- 1 tsp white pepper more as needed
- 1 tsp maggi sauce optional
- 1 tsp chili crisp optional
Instructions
- Mix everything except for bok choy, chili crisp and broth in a bowl for the meatballs (use chopsticks if you're not comfortable mixing with your hands). Add a bit of panko at a time, you can stop when the mixture isn't super wet anymore. Meanwhile, heat up/make your broth (see note on shiitake stems if using) and keep it on medium high (boiling but not too intense). Reserve some chopped green onions/coriander for garnish.
- Use two spoons to scoop up the meat and shape into large 1-2" diameter balls (I started small but got tired and made them larger in the end lol), then drop them into the broth (gently). Remove the scum off the surface if needed, when all the meatballs are in let simmer for 5~10 minutes depending on size of the meatballs, stirring occasionally (you can put the lid on).
- When meatballs are cooked through (just open one to check), taste the broth. If it needs it you can add more soy sauce/white pepper. Add your bok choy/choice of veg and cook for 2 min or until tender. Serve with noodles/rice, garnish with the reserved green onion/coriander, extra sesame oil, or chili crisp.
Notes
Here’s an extra pic cuz I had nowhere to put it:
