Miso Chicken Meatballs In Broth Recipes

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

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 MEATBALLS WITH GINGER AND MISO

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.

CHICKEN MISO MEATBALLS

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.

MISO CHICKEN MEATBALLS IN BROTH

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.

MEATBALLS IN BROTH

Steps:

• COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
• ROLL into balls and place on tray; Refrigerate until ready to use.
• COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
• REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
• Add Trimmed Spinich Leaves right before serving until spinich had wilted.
• ENJOY!

CHICKEN-AND-RICOTTA MEATBALLS IN BROTH

Steps:

• In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
• In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.