Japanese Chicken Meatballs

This recipe will show you that meatballs don’t just go with spaghetti! These chicken meatballs are full of fresh ginger, scallions and garlic accompanied by ponzu sauce—a citrus seasoned soy sauce. Cook these meatballs and alongside broccolini on one pan in the oven! Toss those greens in a miso butter for a savory silky coating. Sushi rice is a pleasantly sticky base for this dish.



  • 3/4 cup sushi rice
  • 1 lb ground chicken
  • fresh ginger
  • broccolini
  • 1/3 cup ponzu
  • 4 skewers
  • 1 garlic clove
  • 3 scallions
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon toasted sesame oil
  • 1 oz butter
  • 0.5 oz brown miso
  • salt
  • freshly ground black pepper
  • 1 large eggs
  • olive oil
  1. Cook rice- Wash rice in a bowl of water, drain. Repeat. Bring 1¹⁄³ cups of water, rice, a pinch of salt to a boil in a small saucepan then reduce to a simmer, cover and let cook until water is absorbed, about 15 minutes. Let stand, covered until ready to serve.
  2. Combine meat and seasonings- Heat broiler to high with rack 6-inches from heat. Remove root ends from scallions; finely chop white and pale green parts. Finely chop garlic. Peel and grate ginger. In mixing bowl, mix chicken, breadcrumbs, scallions, garlic, ginger, sesame oil, egg, ½ teaspoon salt.
  3. Form meatballs- Using wet hands, shape the chicken mixture into 16 balls, each about 1¾ inches in diameter. Place on a rimmed baking sheet. Trim ends from broccolini then toss with 1 tablespoon oil. Spread out broccolini on baking sheet (use another sheet if it doesn’t all fit).

4. Broil- Broil meatballs and broccolini until they are browned, about 8 minutes. Turn meatballs and broccolini over and continue to cook until meatballs are browned on other side and cooked through, about 6 minutes (remove broccolini if done sooner).

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5. Season with ponzu- Remove both baking sheets from the oven. Brush meatballs with some of the ponzu. Let rest for 5 minutes then divide meatballs among skewers for serving if desired.

6. Make miso butter- Meanwhile, combine miso and butter in a bowl until smooth. Toss broccolini with miso butter while still warm. Serve rice topped with broccolini and skewers of meatballs. Serve extra ponzu on the side for dipping. Enjoy!

Recipe and cover photo from Marley Spoon



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