chicken meatball

These quick and easy chicken meatballs are loaded with flavor for a fast meal that's still impressive. Fish sauce adds umami and funk, while Thai green chilies, scallions, and fresh ginger offer different levels of heat, and a sprinkle of crunchy turbinado sugar balances it all out. Serve these meatballs up as lettuce wraps with a pantry raid of whatever pickles you have on hand to make it a fresh and light meal perfect for any warm summer night.

Vietnamese-Style Chicken Meatballs With Ginger and Mint Recipe

coconut oil (30 grams)

Thai green chilies

scallions,

garlic, finely minced (about 10 grams)

lemongrass,

(454 chicken

(20 grams) fish sauce,

(8 grams) Diamond Crystal kosher salt

mint, leaves finely chopped (about 30 grams)

oil coconut oil,

(60 grams) turbinado sugar

To Serve:

bibb lettuce, leaves

Assorted pickles

shallots

Hot sauce, hoisin, or chili crisp

In a small sauté pan or skillet, heat the coconut oil over medium-low heat until shimmering. Add the chilies, scallions, ginger, garlic, and lemongrass, cooking until they soften and become aromatic, about 5 minutes; don't allow them to brown. Remove from heat and set aside.

In a medium mixing bowl, add the ground chicken, fish sauce, salt, mint, and cooked aromatics along with the cooking oil. Mix with your hands until thoroughly combined and the mixture feels sticky and cohesive. In a small sauté pan with oil over medium heat, cook a teaspoon of the chicken mixture to taste and adjust the seasoning if needed. 

In a medium straight-sided sauté pan, add 1/2 inch of oil and heat over medium heat until shimmering. Dip two large spoons in the hot oil, then scoop up a portion of the chicken mixture, using the two spoons to form it into a rough football shape; carefully drop the meatball into the oil. Repeat with all the chicken, dipping the spoons in oil as needed to prevent sticking. Cook the chicken meatballs, turning occasionally, until browned and cooked through, about 8 minutes. Remove to a bowl or large plate. 

Once all the chicken meatballs are cooked, sprinkle the sugar over them, tossing gently to coat. In the same sauté pan with the residual cooking oil, increase the heat to high and add the chicken meatballs. Cook on each side until the sugar caramelizes, about 1 minute. Remove to a serving platter. 

Serve right away with bibb lettuce, assorted pickles, crispy shallots, and any other condiments you desire. 

Ready for a summer cookout? &nbsp;I highly recommend giving this Tsukune recipe a try. Drizzled with sweet soy sauce, these Japanese chicken meatball skewers are absolutely delicious. They are best on the grill but you can bake them in the oven too.&nbsp;

Tsukune

chicken

Tbsp sesame oil (roasted) ((and more for coating your hands))

shiso leaves (perilla/ooba)

green onions/scallions

salt (I use Diamond Crystal; use half for table salt)

yakitori tare (sauce)

shichimi togarashi (Japanese seven spice) ((for a spicy kick))

Gather all the ingredients. Make the yakitori sauce first.

Soak 14 5-inch flat bamboo skewers in water for 30 minutes.

Pile and roll up the shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.

Heat a non-stick frying pan over medium heat. When it’s hot, add ⅓ of ground chicken and break it up into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.

Combine the cooked chicken and uncooked chicken in a large bowl and mix well with a rubber spatula.

Add sesame oil and miso and mix well.

Add the scallions and shiso leaves and combine well with a silicone spatula.

Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become paler in color and sticky. This part is very important for the meat to stay on a stick so please do not skip this step.

Grease the grill rack with a brush. I use a roasting pan and rack as it can support the skewers very well while the excess oil drips down to the bottom of the roasting pan when cooking.

Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop a handful of the chicken mixture (1 ½ scoop using a cookie scoop) and form into a round patty.

Toss the meat to left and right hands to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length. Insert the skewer on the prepared wire rack.

Lightly sprinkle salt over the chicken skewers.

Put aluminum foil around the skewers to prevent them from burning.

Set the oven broiler to high (550ºF/288 ºC) for 5 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8&quot; (20 cm) away from the heating element. Cook for 6 minutes, and then flip to cook the other side for another 4 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.

When both sides are cooked, brush the yakitori sauce on the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush the extra sauce on the meat. Serve with Shichimi Togarashi.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=2org9q2Ca9I

Tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce.  Make them in an oven or on the grill!

For the complete recipe:
http://www.justonecookbook.com/recipes/tsukune/

Ingredients:

1 lb. ground chicken
2 Tbsp. sesame oil and more for coating your hands
1 Tbsp. miso
10 shiso leaves (Perilla)
4 scallions (green onion)
Salt
½ cup Yakitori Tare (Homemade recipe here)
You will also need:
16 5-inch bamboo skewers
Toppings
Shichimi Togarashi for spicy taste (optional)

Music courtesy of Audio Network: "Rain on Me 3"
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How to Make Tsukune (Recipe) 鶏つくねの作り方（レシピ）

Slow Cooker General Tso&#x27;s Chicken Meatball Recipe is a great meal for any weeknight.  Loaded with homemade sauce and veggies, this is a healthier option than your regular take out recipe.

Slow Cooker Healthier General Tso's Chicken Meatball Recipe

Bell Pepper (diced)

Chicken Broth

Onion (diced)

tbsp Low-Sodium Soy Sauce

tbsp Sriracha Sauce

tbsp Rice Wine Vinegar

Al Fresco Chicken Meatballs

tbsp Cornstarch

tbsp Brown Sugar

Rice

In a large mixing bowl, make the sauce by whisking together the chicken broth, soy sauce, vinegar, hot sauce, cornstarch, and brown sugar.

Place the meatballs, bell pepper, and onion in the slow cooker, and pour the sauce on top.

Cover and cook until the vegetables are soft and the sauce has thickened, 3 hours on high or 6 hours on low.

Serve the meatballs out of the slow cooker on warmer.

Alluring aromas will overtake your kitchen as you simmer this Thai chicken meatball soup. It's surprisingly gluten-free and dairy-free. Perfect for a cool night!

Thai Inspired Chicken Meatball Soup

rice noodles, cooked according to package.

tbsp fresh ginger, grated

garlic, minced (divided)

scallions, chopped small

tbsp soy sauce (divided)

tbsp avocado

yellow onion, diced small

shiitake mushrooms

salt

chicken broth

coconut milk

tbsp honey

lime

spinach

Cook rice noodles according to package, drain, rinse with cold water, and set aside.

In a large bowl, mix together ground chicken, ginger, 5 cloves of minced garlic, cilantro, scallions, and soy sauce. Roll into 20 meatballs.

Heat a dutch oven or large soup pout over medium high heat. Add 2 tbsp oil. Once hot, brown meatballs 4 minutes on each side. Use a spatula or tongs to flip. It&#8217;s okay if some scraps stick to the bottom.

Repeat with all 20 meatballs and then transfer to a plate. Scrape any brown bits off the bottom and add to the cooked meatball plate. Wipe down/wash dutch oven clean of any burnt bits.

Heat pan over medium high heat and add remaining 2 tbsp oil. Then add onion, mushrooms, pinch of salt, and garlic. Let cook 2-3 minutes until mushrooms have softened.

Add in chicken broth, coconut milk, remaining 1 tbsp soy sauce and honey. Bring to simmer. Once simmering, add noodles and meatballs to broth. Simmer for 10 minutes.

Turn off heat and stir in the juice of one lime and spinach. Let sit 10 minutes before serving. Top with cilantro and scallions if desired!

This was great for us! Tasty and delicious

So easy and so yummy. I baked the meatballs in the oven before assembling the soup! This is just a feel good soup 😊

So flavorful and easy! Makes great leftovers too!

We added 3 tablespoons habanero sauce and a tidbit of ghost pepper to add some spice, more to our taste! Came out great otherwise ☺️

This soup is like a hug in a bowl. I had some leftover that I froze when I made it and it was exactly what I needed on this windy, challenging day.

So flavorful and easy to make! Next time, I will probably make the meatballs smaller just for ease of eating. Loved all the yummy ginger and coconut flavor.

We LOVE this soup! It has so much delicious flavor. A staple for sure!

This soup is amazing!!! I kept my rice noodles separate because I used the super thin type. I also added a little sriracha and fish sauce, but I loved this soup and will definitely be making it again!

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Vietnamese-Style Chicken Meatballs ...

Tsukune

Slow Cooker Healthier General Tso's...

Thai Inspired Chicken Meatball Soup

Top 4 chicken meatball recipes from across the web

The most viewed chicken meatball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese-Style Chicken Meatballs ...

Tsukune

Slow Cooker Healthier General Tso's...

Thai Inspired Chicken Meatball Soup

The most viewed chicken meatball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine