Susie Csorsz Brown
You know how most things made with ground chicken are sort of rubbery and generally not that appealing? These are the complete opposite of those. These meatballs are so very A W E S O M E that we actually had a squabble about who would get to enjoy the leftovers.
The miso adds a funky saltiness that is very much behind-the-scene but still brings a lot to the table. The best part is the coconut milk, which keeps things moist without being soggy, and I think is likely the reason for the un-rubberiness.
We served this as a bowl, with the sauce, cooked rice, and some roasted veg (broccoli, carrots and cauliflower). I've also served this with slightly smaller meatballs, with the same sauce and served as a lettuce wrap (my youngest's favorite way to eat things; he does not like using utensils).
yield: about 4 servings for one pound of meat
For every one pound of ground chicken:
¼ cup coconut milk
3 tablespoons sweet white miso
1 clove garlic, crushed
1 teaspoons kosher salt
¾ teaspoon black pepper
1/4 cup fine bread crumbs
1/4 cup snipped chives
1 pound ground chicken
For a quick dipping sauce, combine 2 parts soy sauce to 1 part rice wine vinegar, plus a fist full of cilantro and scallions, coarsely chopped. A squirt or two of sesame oil, and add some red-pepper flakes, if you like heat.
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. Once mixed, set aside in the fridge for at least 30 minutes to allow for flavors to meld. When ready to bake, line a rimmed baking sheet with foil or spray with cooking spray. Scoop the mixture into 16 rounds (about 1 1/2 inches in diameter) using a large cookie scoop, and arrange on the prepared pan.
Bake until golden and cooked through, about 12 - 15 minutes, depending on the size of meatballs. Serve warm.