Savory Asian Chicken Meatballs in Ginger Soy Sauce
On a sweltering summer day, I wanted to create a dish that is light yet delicious, and thus, these Savory Asian Chicken Meatballs were born. Infused with the warming flavors of garlic, ginger, and fresh green onions, these tender chicken meatballs are poached in a savory chicken stock, making them juicy and flavorful without the need for an oven. This recipe is not only refreshing but also healthy, as it packs in a variety of textures and flavors, making it perfect for a weeknight dinner or a meal prep option. Serve these meatballs over fluffy white rice and alongside fresh, steamed vegetables for a complete and satisfying meal.
4
Servings
175
Calories
9
Ingredients
Ingredients
ground chicken
1 lb (raw)
garlic cloves
3 (minced)
fresh ginger
1 inch (grated)
green onions
4 (finely sliced)
soy sauce
3 tablespoons (liquid)
panko breadcrumbs
1/3 cup (dry)
egg white
1 (beaten)
chicken stock
4 cups (liquid)
cornstarch
4 tablespoons (dry)
Instructions
1
In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, sliced green onions, soy sauce, panko breadcrumbs, and egg white. Mix well until all ingredients are evenly incorporated.
2
Form the mixture into small meatballs, about 1 inch in diameter.
3
In a large saucepan, arrange the meatballs in a single layer at the bottom. Pour in the chicken stock until the meatballs are completely submerged.
4
Bring the chicken stock to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the meatballs for 15-20 minutes, or until they are cooked through and no longer pink in the center.
5
Once cooked, carefully remove the meatballs from the stock and set aside.
6
In a small bowl, whisk together 4 tablespoons of the cooking liquid with cornstarch until smooth. Add this mixture back into the remaining broth, stirring constantly until it thickens to a sauce-like consistency.
7
Return the cooked meatballs to the saucepan, gently fold them into the thickened sauce, and allow them to warm up for a few minutes.
8
Serve the savory chicken meatballs hot over a bed of steamed white rice, with a side of grilled or steamed vegetables.
Nutrition Information
7.5g
Fat
11.25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Asian Chicken Meatballs?
These are tender ground chicken meatballs infused with garlic, ginger, and green onions, poached in a savory chicken stock rather than being baked or fried.
How are these meatballs cooked?
The meatballs are poached in a large saucepan filled with chicken stock for 15-20 minutes until cooked through.
Does this recipe require an oven?
No, this recipe is entirely stovetop-based, making it a great option for hot summer days when you don't want to heat up your kitchen.
How many calories are in a serving?
Each serving contains approximately 175 calories.
What are the main aromatics used in this dish?
The dish uses minced garlic, grated fresh ginger, and finely sliced green onions for flavor.
How much protein is in this recipe?
This recipe provides 20g of protein per serving.
What is the serving size for this recipe?
The recipe is designed to serve 4 people.
How is the ginger soy sauce made?
The sauce is made by whisking 4 tablespoons of the poaching liquid with cornstarch and adding it back into the broth until it thickens.
Can I use ground turkey instead of chicken?
Yes, ground turkey can be substituted for ground chicken as a lean alternative.
What should I serve with these meatballs?
They are best served over fluffy white rice with a side of steamed or grilled vegetables.
What binder is used for the meatballs?
The meatballs use panko breadcrumbs and one egg white to help them hold their shape.
How large should I make the meatballs?
The mixture should be formed into small meatballs approximately 1 inch in diameter.
How much fat is in this dish?
There are 7.5g of fat per serving.
What type of stock is used for poaching?
The recipe calls for 4 cups of chicken stock.
How long does it take to cook the meatballs?
Once the stock reaches a simmer, the meatballs take between 15 and 20 minutes to cook through.
Is this recipe good for meal prep?
Yes, these meatballs are juicy and hold up well, making them an excellent option for meal prep.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the panko breadcrumbs with gluten-free crumbs and use tamari instead of soy sauce.
How many carbohydrates are in a serving?
There are 11.25g of carbohydrates per serving.
Why use poaching instead of frying?
Poaching keeps the meatballs very tender and juicy while also creating a flavorful base for the sauce without adding extra oil.
What is the role of cornstarch in this recipe?
Cornstarch is used to thicken the poaching liquid into a glossy sauce that coats the meatballs.
Do I need to sear the meatballs first?
No, this recipe places the raw meatballs directly into the saucepan before adding the stock for poaching.
Can I use dried ginger if I don't have fresh?
While fresh ginger provides the best flavor, you can substitute 1/4 teaspoon of ground ginger for every 1 inch of fresh ginger.
What kind of breadcrumbs are used?
The recipe calls for 1/3 cup of panko breadcrumbs for a light texture.
How much soy sauce is needed?
The recipe requires 3 tablespoons of soy sauce for the meatball mixture.
What should the heat be set to for poaching?
Bring the stock to a boil over medium-high heat, then reduce it to a gentle simmer to cook the meatballs.
Is there a lot of sugar in this recipe?
No, the nutritional profile indicates that the sugar content is negligible as it is not listed as a primary component.
How many green onions do I need?
You will need 4 finely sliced green onions.
Can I use a whole egg instead of just the white?
You can, but the egg white alone keeps the meatballs lighter and more tender in this specific poaching method.
How do I ensure the sauce isn't lumpy?
Always whisk the cornstarch with a small amount of liquid separately before adding it back into the main pot.
Is this a one-pot meal?
Yes, since the meatballs and sauce are prepared in the same saucepan, it qualifies as a one-pot meal.