Asian Chicken Meatballs

Recipe by Sheynath
READY IN: 25mins




  • 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.