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Chicken Miso Meatballs

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"Original Recipe from NYT Cooking, with my twist"

Serves 4 | Prep Time 10 mins | Cook Time 20 mins

Why I Love This Recipe

A great appetizer.

Calorie estimate (serving with cauliflower mash) is 337

Ingredients You'll Need

¼ cup milk
3 tablespoons miso paste
1 tablespoon minced garlic
¾ teaspoon black pepper
½ cup finely crushed Ritz crackers (12 crackers)
1 pound ground chicken
Finely chopped scallions

Dipping Sauce:
2 tbsp soy sauce
1 tbsp white vinegar
Sliced scallions to taste
Red-pepper flakes to taste


Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs, or use an ice cream scooper if you have one

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet

Bake until golden and cooked through, about 15 minutes, turning them halfway through to brown both sides. Make dipping sauce and serve meatballs warm


Pairs Well With

cauliflower mash with furikake

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