Recipe by Sheynath
I had a craving for a very moist, chicken meatball one day. I love Asian flavors. This is the result. This has become one of our standard meals. We usually serve with a vegetable stir-fry and rice. Don't be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings.
Top Review by LifeIsGood
These were so moist and delicious. I used low-sodium soy sauce and chicken broth (those were the two ingredients with options). As a personal preference, I will probably only use about 1 inch of ginger next time. I loved the garlic and water chestnuts in the meatballs...yum!! I served them atop brown rice and drizzled with sweet and sour sauce. Fantastic, healthy dinner!! I was nervous because the mixture seemed too wet to put together - but it WORKED and it resulted in very tender and moist meatballs. :)
- 1 1⁄4 lbs ground chicken breast (raw)
- 1 (5 ounce) can water chestnuts, drained
- 5 cloves garlic
- 2 inches fresh ginger, peeled
- 6 -8 green onions, peeled
- 2 teaspoons sesame oil
- 2 tablespoons wheat-free tamari soy sauce or 2 tablespoons soy sauce
- 1⁄4 cup chicken stock or 1⁄4 cup chicken broth
- 1 egg
- 2 tablespoons vegetable oil
Directions See How It's Made
- Coarsely chop ginger, garlic and green onions.
- Place in bowl of food processor.
- Add water chestnuts to food processor.
- Grind until a thick paste forms.
- There will still be some small pieces of water chestnut.
- Remove paste, place in mixing bowl.
- Add sesame oil, soy sauce, broth and egg to water chestnut paste.
- Add chicken.
- Combine all ingredients until well blended.
- Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
- Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
- The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
- Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
- Keep turning the meatballs as they cook, so that all sides are browned evenly.
- Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
- Remove cooked meatballs and keep warm until all are done.
- Serve plain, or with your favorite dipping sauce.