Chicken Miso Meatballs
Ground chicken breast meat is fairly lean, so milk is added to this recipe to keep them moist and tender. As the meatballs bake, the miso caramelizes into savory bites of sweet-salty umami. Crumbled Ritz crackers add richness and create a more juicy meatball (but plain, dry bread crumbs will also work). To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. These also make a tasty hors d’oeuvre: Simply roll the mixture into smaller 1-inch balls. For a quick dipping sauce, combine 2 parts soy sauce to 1 part distilled white vinegar, and add sliced scallions, or red-pepper flakes, if you like heat.
- Serves: 4 persons
- ¼cup whole milk
- 3tablespoons sweet white miso
- 1tablespoon minced garlic
- 1teaspoons kosher salt
- ¾teaspoon black pepper
- ½cup finely crushed Ritz crackers (12 crackers)
- 1pound ground chicken
Step 1Heat 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.
Step 2Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Step 3Bake until golden and cooked through, about 15 minutes. Serve warm.