Scallion and Ginger Chicken Meatballs
Active Time: 30 minutes | Total Time: 45 minutes | Serves 4
- 1½ pounds boneless, skinless chicken breasts (or 1½ pounds ground chicken)
- 1 large egg
- ½ cup chopped scallions (white and light green part), plus more sliced for serving
- 1 tablespoon grated fresh peeled ginger
- 1 clove garlic, grated
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ¾ teaspoon kosher salt
- ½ cup plain dried breadcrumbs
- Grapeseed oil, for the pan
- Cooked jasmine rice, for serving
- 1 tablespoon sesame seeds, for serving
- For a quick sauce:
- 2 tablespoons less sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1 tablespoon gochujang hot sauce (optional but delicious!)
If using the whole chicken breasts, cut the chicken into 1-inch pieces, arrange on a plate in a single layer, and put in the freezer to partially freeze.
In a large bowl, beat the egg. Add the scallions, ginger, garlic, soy sauce, and sesame oil.
In a food processor, pulse together half of the chicken pieces several times until the chicken is finely chopped but not smooth. Add to the egg mixture. Repeat with the remaining chicken. (Alternatively, add the ground chicken to the egg mixture.)
Add the salt and breadcrumbs. Use a fork to gently combine the mixture until everything is well distributed. Refrigerate for at least 15 minutes. Or make the day ahead so it can marinate longer.
Lightly oil a rimmed sheet pan.
Using damp hands, shape into small balls (about 1½ inches in diameter) and place on the prepared pan. You should get 24.
Position the oven rack about 6 inches from the top. Heat the broiler to high. Broil for 3 to 5 minutes, until the tops start to turn golden brown. Turn the meatballs and broil for about 4 minutes more, or until cooked through. Turn the meatballs as necessary for even browning.
Serve the meatballs over the rice. Top with sesame seeds and sliced scallion.
If you like, you can make a quick sauce for drizzling over the meatballs: In a small bowl, stir together the soy sauce, vinegar, and gochujang sauce.
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