Ginger Chicken Meatballs, Healthy and Delicious!
Golden chicken meatballs paired with amazing fixings such as shallots, cucumbers, mayo, a hint of chili and some cilantro to make the ultimate chicken sandwich!
Mix garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger with a small chopper or in a food processor until mixed thoroughly.
Add the mixture to a mixing bowl. Mix in ground chicken, fish sauce, brown sugar, cornstarch, and the salt & pepper. Then form the balls into round meatball shapes, note that they should feel wet, and the shape doesn’t need be perfectly round.
In a large pan with lid, heat the olive oil to medium-high heat. Continue to add the meatballs let them cook.
Add approximately 2 tablespoons of water into the pan, be ready to put the lid on as soon as it sizzles and then continue to let the meatballs cook for a few minutes. Remove the cover, flip the balls and repeat the process. After around 10 minutes, the meatballs should be cooked enough to still be cooked through but still be tender, and deliciously golden brown!
When serving make sure to have the bread warm so its nice and soft. Start with putting the mayo on the bread then the meatballs and the garnish (cucumber, shallot, cilantro and mint). Don't forget a drizzle of chili crisp to make it irresistible! Messy but amazingly delicious!!!
- Use ground chicken that is at least 90% lean. This will help to keep the meatballs moist.
- Add some breadcrumbs to the meatball mixture. This will help to bind the meatballs together and make them more tender.
- Use fresh ginger. The fresher the ginger, the better the flavor. You can grate the ginger or use a microplane grater.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Shape the meatballs into small, evenly sized balls. This will help them cook evenly.
- Don't overcook the meatballs. Overcooked meatballs will be dry and tough.
- Serve the meatballs with a dipping sauce, such as sweet and sour sauce, soy sauce, or teriyaki sauce.
- You can add other ingredients to the meatball mixture, such as chopped onion, garlic, or cilantro.
- You can pan-fry or bake the meatballs.
- You can make the meatballs ahead of time and freeze them.
- If you are baking the meatballs, bake them in a preheated 350 degree F (175 degree C) oven for 15-20 minutes, or until they are cooked through.
Frequently Asked Questions
If you are not making the ginger chicken meatballs right away, you can store them in the refrigerator for up to 24 hours. To do this, place the meatballs in an airtight container and refrigerate. When you are ready to cook the meatballs, remove them from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
If you want to make ginger chicken meatballs ahead of time, you can do so by shaping the meatballs and then freezing them on a baking sheet. Once they are frozen, you can transfer them to a freezer bag and store them for up to 3 months. When you are ready to cook the meatballs, leave them in the fridge overnight and then pan-fry or bake them as directed.
- Serve them over rice or noodles.
- Add them to a stir-fry.
- Stuff them into wontons or dumplings.
- Make a meatball soup.
- Use them as a filling for lettuce wraps.
- Serve them on a skewer with vegetables.
- Air frying
- Deep frying
- Slow cooking