I love chicken meatballs. They're a great canvas for lots of different flavor combinations! This time I did rosemary and ricotta with lots of garlic. No eggs because breadcrumbs and ricotta help bind them. They're light and moist and herby. Serve them with rice and roasted veggies with garlic aioli; serve them with spaghetti doused in pesto; serve them on a baguette with some melty mozzarella, yummmmm.
Ginger Chicken Meatballs
Recipe makes 8 meatballs.
Reprinted from Lunch! Flavorful, Colorful, Powerful Lunch Bowls to Reclaim Your Midday Meal, Copyright © 2018 by Dovetail Press. Text and Recipes by Olivia Mack McCool. Published by Dovetail Press in Brooklyn, New York, a division of Assembly Brands LLC
- 1 tablespoon grapeseed oil
- 1⁄2 pound ground chicken
- 1⁄2 cup panko breadcrumbs
- 1 egg
- 1 teaspoon soy sauce
- 1⁄2 teaspoon toasted sesame oil
- 1 garlic clove, grated or minced
- 1 (1-inch) piece fresh ginger, peeled and grated or minced
- 1⁄2 bunch mint, finely chopped
- 1⁄2 bunch cilantro, finely chopped
- 1⁄2 teaspoon kosher salt
Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 1⁄2 teaspoons of grapeseed oil, and set aside. Combine the chicken, breadcrumbs, egg, soy sauce, sesame oil, garlic, ginger, mint, cilantro, and salt in a large bowl. Using clean hands, mix everything together until evenly blended. Using your hands, form the mixture into eight 1 1⁄2-inch balls and place them, evenly spaced, on the prepared baking sheet.
Drizzle the meatballs with the remaining 1 1⁄2 teaspoons of grapeseed oil and place in the oven. Bake for 12 to16 minutes until an instant-read thermometer placed in the center of the meatballs reads at least 165°F. Remove from the oven and let cool before storing in an airtight container in the refrigerator.