Chicken Meatballs
Try this Chicken Meatballs recipe, or contribute your own.
Try this Chicken Meatballs recipe, or contribute your own.
- 1 egg
- salt
- freshly ground black pepper
- 2 tsp. rice vinegar
- 9 oz (255 g) ground chicken
- 5 oz. (142 g) medium firm tofu (about 1/3 of 14-oz. pack
- 1 1/2 sweet bell peppers (3 oz 87 g) – i used 3 colors
- 1 green onion/scallion
- 1 inch ginger (about 1 tsp. grated ginger)
- oil for cooking
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. mirin
- 1/2 tsp. potato/corn starch
- Carbohydrate 0.8052368125 g
- Cholesterol 0 mg
- Fat 0.4554598125 g
- Fiber 0.0104031250834465 g
- Protein 0.0755546875 g
- Saturated Fat 0.033704167246875 g
- Serving Size 1 1 -22 meatball (15g)
- Sodium 39.134975 mg
- Sugar 0.794833687416553 g
- Trans Fat 0.00574861096937494 g
- Calories 7 calories
Step-by-step
- In a small bowl, whisk together the ingredients for the sauce and set aside.
- Wrap the tofu with paper towel and let it drain for 15 minutes.
- Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
- Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
- In a large bowl, combine ground chicken, sweet bell peppers, and green onion.
- Break the drained tofu into small pieces.
- Add the egg and mix all together.
- Add the grated ginger, salt, and black pepper and combine well.
- Using two tablespoons or a cookie scoop, make a small ball.
- Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.
- When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.
- When the meat is cooked through, add the first batch back into the pan (if there are any).
- Pour the sauce over and reduce the sauce until it thickens.
- Flip the meatballs to coat both sides with the sauce.
My Go-To Chicken Meatballs: Simple, Delicious, and Perfect for Busy Weeknights
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family's picky palates. That's why I've perfected this recipe for chicken meatballs – it's a lifesaver on busy weeknights! This recipe isn't just about speed; it's about flavor. These aren't your grandma's dry, boring meatballs. Oh no, these are juicy, tender, and bursting with a vibrant taste that even the most discerning eaters will love. The best part? They are incredibly versatile. Serve them over pasta with a simple marinara sauce, use them to top a hearty salad, or even enjoy them as a satisfying appetizer with a side of crusty bread.
The beauty of this recipe lies in its simplicity. It uses readily available ingredients, requiring minimal prep time. I often find myself prepping the ingredients while the kids are finishing up their homework or watching a bit of TV. It's a perfect example of how efficient meal prep doesn't have to sacrifice flavor or quality. The recipe itself is very forgiving, allowing for some creative substitutions based on what you have on hand. Feel free to experiment with different herbs and spices to create your own unique flavor profile. I've been known to add a pinch of red pepper flakes for a little kick or a handful of fresh herbs like parsley or oregano for a brighter, fresher taste.
One of the things that sets these chicken meatballs apart is the addition of tofu. I know, I know – tofu can be a bit of a controversial ingredient, but trust me on this one. The tofu adds a wonderful creaminess and moisture to the meatballs, preventing them from becoming dry and tough. It also helps to bind the ingredients together, creating perfectly formed meatballs every time. If you're not a tofu fan, you can try substituting it with breadcrumbs, but the texture might not be quite the same. I encourage you to give this recipe a try, even if you're hesitant about the tofu; it might just become your new favorite weeknight meal!
Beyond the ease and deliciousness, these meatballs offer a healthier alternative to traditional beef meatballs. Chicken is a lean protein source, providing a nutritious and satisfying meal without the excessive fat and calories of ground beef. This is particularly important for me as I try to maintain a balanced diet while juggling work and family responsibilities. It's a great way to sneak in some extra vegetables too, as the recipe incorporates bell peppers, which are packed with vitamins and antioxidants.
The versatility of these chicken meatballs extends beyond just what you serve them with. They're also fantastic for meal prepping. I often make a large batch on the weekend and store them in the freezer for quick and easy meals throughout the week. Simply reheat them in the microwave or oven, and you have a delicious and nutritious meal ready in minutes. This has been a game-changer for me, allowing me to have healthy and satisfying meals on hand even on my busiest days.
These chicken meatballs are more than just a recipe; they're a testament to the power of simple, delicious food. They're a reminder that even amidst the chaos of everyday life, we can still find time to create nutritious and flavorful meals for ourselves and our families. They are a symbol of efficiency, resourcefulness, and a love for good food – all essential ingredients for a happy and balanced life. So, give these chicken meatballs a try, and let me know what you think. I'm confident they'll quickly become a staple in your kitchen as well!
