Miso Chicken Meatballs In Broth Recipes

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CHICKEN MEATBALLS WITH GINGER AND MISO



Chicken Meatballs with Ginger and Miso image

These Japanese-inspired meatballs can be baked, poached, or grilled.

Provided by Rhoda Boone

Categories     Meatball     Chicken     Ginger     Poach     Grill     Bake     Dinner     Kid-Friendly     Small Plates

Yield Makes about 20 meatballs

Number Of Ingredients 16

3/4 pound ground chicken
1 large egg
1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs
2 tablespoons sliced scallions
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons white miso paste
1 teaspoon finely grated ginger
1/4 teaspoon kosher salt
If grilling:
Soy dipping sauce (such as Soy-Lime Dipping Sauce)
Vegetable oil (for grill)
If poaching:
4 cups chicken broth or water
Kosher salt
If baking:
2 tablespoons vegetable oil

Steps:

  • Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
  • For grilling:
  • Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2-3 meatballs per pair of skewers.
  • Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
  • For poaching:
  • Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
  • For baking:
  • Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
  • Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
  • Let meatballs cool 5 minutes in baking dish before serving.
  • Do Ahead
  • Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.

ASIAN CHICKEN MEATBALLS IN A GINGER MISO BROTH



Asian Chicken Meatballs in a Ginger Miso Broth image

delicious savory broth with spicy chicken meatballs.

Provided by barbara lentz @blentz8

Categories     Other Soups

Number Of Ingredients 19

MEATBALLS
1 pound(s) ground chicken
1 large egg
1/4 clove(s) panko bread crumbs
1 bunch(es) scallions sliced thinly divided
2 teaspoon(s) soy sauce
1 tablespoon(s) chili paste
1 teaspoon(s) miso paste
1 teaspoon(s) ginger grated
BROTH
8 cup(s) chicken stock
4 cup(s) water
2 tablespoon(s) miso paste
1 tablespoon(s) grated ginger
4 clove(s) garlic minced
- remaining scallions
2 tablespoon(s) fish sauce
1 cup(s) cilantro chopped for serving
2 - limes for serving

Steps:

  • Add all ingredients for meatballs together but only use two tablespoons of scallions reserve the rest for broth. roll into balls. Set aside
  • Add all ingredients for broth together except for cilantro and lime. Bring to a boil. Reduce to a simmer and add meatballs a few at a time and poach until done removing them with a slotted spoon and repeat until all meatballs are done.
  • Serve by placing meatballs in bowl pour broth over top, sprinkle with cilantro and a squeeze of lime juice.

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)



Tsukune Miso Nabe (Chicken-Meatball Hot Pot in Miso Broth) image

Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.

Provided by Tejal Rao

Categories     dinner, poultry, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound ground chicken
2 scallion greens, thinly sliced
1 tablespoon grated ginger
1 tablespoon white miso
1 tablespoon potato starch
1/2 teaspoon fine sea salt
1 quart dashi
2 tablespoons mirin
3 teaspoons white tamari, or soy sauce
1/4 cup white miso
8 ounces mixed mushrooms, such as shimeji, maitake and enoki, sliced or torn roughly into bite-size pieces
14 ounces soft or medium-firm tofu, cut or scooped out into about 8 pieces
4 ounces spinach, pea shoots, rapini or other tender greens, cut into bite-size lengths
1 tablespoon roasted white sesame seeds
Ground yuzu shichimi togarashi, to taste

Steps:

  • Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
  • Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
  • With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
  • Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
  • Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

CHICKEN MISO MEATBALLS



Chicken Miso Meatballs image

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.

Provided by Kay Chun

Categories     dinner, lunch, weekday, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/4 cup whole milk
3 tablespoons sweet white miso
1 tablespoon minced garlic
1 teaspoons kosher salt
3/4 teaspoon black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground chicken

Steps:

  • 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.
  • Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 2 grams, TransFat 0 grams

MISO CHICKEN MEATBALLS IN BROTH



Miso chicken meatballs in broth image

Make the most of miso with this flavourful broth, packed with chicken meatballs, rice noodles and baby spinach. The miso really adds flavour to the meatballs

Provided by Diana Henry

Categories     Dinner

Time 50m

Yield Serves 4 (5 meatballs each)

Number Of Ingredients 17

sunflower oil, for frying
500g chicken or turkey thigh mince
2 garlic cloves, grated to a purée
1 tbsp soy sauce
2 tbsp mirin
2cm piece ginger, peeled and finely grated
2 spring onions, trimmed and very finely chopped
2 tbsp red miso paste
200g rice noodles
1.2 litres chicken stock
2 red chillies, deseeded and finely sliced
3cm chunk of ginger, peeled and sliced
4 garlic cloves, halved
4 tbsp soy sauce
4 spring onions, sliced on the diagonal
100g baby spinach
1 lime, juiced, to serve

Steps:

  • Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
  • Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
  • Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.

Nutrition Facts : Calories 455 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 4.7 milligram of sodium

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