How to prepare Chicken Miso Meatballs in 3 easy steps

Chicken Miso Meatballs

Ground chicken bosom meat is genuinely lean, so milk is added to this formula to keep them damp and delicate.

 As the meatballs prepare, the miso caramelizes into exquisite chomps of sweet-pungent umami.

 Disintegrated Ritz wafers add lavishness and make a more succulent meatball (however plain, dry bread pieces will likewise work). To make the Ritz morsels, place the wafers in a resealable plastic pack and delicately squash them with the rear of a wooden spoon or estimating cup. 

These additionally make a scrumptious hors d'oeuvre: Simply fold the blend into more modest 1-inch balls. For a fast plunging sauce, join 2 sections soy sauce to 1 section refined white vinegar, and add cut scallions, or red-pepper pieces, assuming you like hotness.

INGREDIENTS 

• ¼ cup whole milk
• 3 tablespoons sweet white miso
• 1 tablespoon minced garlic
• 1 teaspoons kosher salt
• ¾ teaspoon black pepper
• ½ cup finely crushed Ritz crackers (12 crackers)
• 1 pound ground chicken

HOW TO PREPARE chicken miso meat balls

STEP 1

1. 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.
2. STEP 2
3. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

STEP 3

1. Bake until golden and cooked through, about 15 minutes. Serve warm.

Tip

•  Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).