Chicken Miso Meatballs
  • Cooking Time: 20 mins
  • Servings: 4
  • Preparation Time: 10 mins
  • Meatballs:
  • 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
  1. 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
  2. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet
  3. Bake until golden and cooked through, about 15 minutes, turning them halfway through to brown both sides. Make dipping sauce and serve meatballs warm
  4. Enjoy!
A great appetizer. Calorie estimate (serving with cauliflower mash) is 337