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Japanese Meatballs

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READ REVIEWS (2)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
0 mins prep

Recipe Filed Under
Chicken, Japanese, Skillet, Cooking With Kids, Easy, Quick, Kid-Friendly, Healthy, Appetizer, Dinner

Provided By: Sarah Whitman-Salker

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Ingredients

Serves:

FOR THE MEATBALLS:

1 pound ground chicken

2 tablespoons corn starch

1 egg, beaten

2 tablespoons minced fresh ginger

1/2 a minced scallion (green onion)

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

FOR THE SOY DIPPING SAUCE:

1/2 cup soy sauce

1 tablespoon rice wine vinegar

2 tablespoons diced scallion (green onion)

Granulated sugar

Directions

FOR THE MEATBALLS:

Combine the chicken, the cornstarch, the egg, the ginger and the scallion until everything is combined. With wet hands, form into small balls.

Heat the vegetable and sesame oils in a sauté pan over medium heat and cook the meatballs until browned and cooked through. Serve with the sauce.

FOR THE SOY DIPPING SAUCE:

Whisk together the soy sauce, rice wine vinegar, scallions, and a pinch of sugar.

What do you think?

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2 Comments

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lizhait99

Delicious! And gluten-free if you use a wheat-free soy sauce too.

April 07 2011 at 2:39 PM Report abuse Permalink rate up rate down Reply

Chelsea

These look amazing! I'd love to try a vegan option perhaps using tempeh and maybe a little tofu to help bind together? I try to avoid using manufactured egg replacements; any suggestions on other ways to bind the ingredients? Anyone use "flax eggs"?

February 21 2011 at 11:51 AM Report abuse Permalink rate up rate down Reply