Got some ground chicken from the WCGM and since I’d tried different versions of these meatballs in the past I felt pretty good just winging it. These are approved of probably any diet out there, by the way, but the ingredients aren’t too “out there” for us normal eaters.
I made these on a Sunday to have for dinner and then leftovers for Rich on Monday. My daughter’s friend Joella was here and loved the smell of the cooking meatballs. I gave her one and she said she loved it but the real compliment came via text after she went home. She said to her mom, and I quote, “First I want to marry Mrs. Boyd’s meatballs, and then I want to eat them”. In nine year old girl speak, this is high praise.
You don’t have to eat meatballs with red sauce and pasta, or didn’t you know? These are great on their own – if I hadn’t gotten pulled into Tessa and Joella’s baking escapades that afternoon I might have made a dipping sauce, but these were juicy and tender even without one. If your family eats rice, these would be great with some steamed jasmine rice and stir-friend veggies for weeknight dinner shake-up.
Asian Chicken Meatballs
1 3/4 ground chicken
2 tbsp. arrowroot powder (or cornstarch)
1/3 c. finely chopped cilantro
1/3 c. finely sliced scallion, green and light green parts
1 tbsp. freshly grated ginger
1 tbsp. minced or pressed garlic
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. fish sauce
zest of 1 lime
1/4 c. avocado or olive oil
- Combine all ingredients until well mixed. Roll into scant golf-ball-sized balls.
- In a large, nonstick skillet, fry over medium heat in avocado oil (or olive oil) until evenly browned on at least two sides and cooked through.