These supercharged Asian-style meatballs are packed with tenderizing ingredients and spices. They can be served in a comforting soup or eaten alone.
Notes about Asian Chicken Meatballs
Bread crumbs are an optional ingredient meant to tenderize the meatballs for young kids. Omit to keep these meatballs lower carb.
Equipment used
Coffee grinder to grind dried shrimp
Storage
Store meatballs cooked or raw in the freezer.
For raw meatballs: Place raw meatballs spaced apart on a parchment-lined baking sheet in the freezer. After the meatballs have frozen, remove and place in a freezer-safe bag. Cook normally per the recipe card.
For cooked meatballs: After cooled place meatballs in a freezer-safe bag. The next day break apart meatballs and discard freezer-burn icicles. To reheat microwave or drop into boiling water/soup and simmer until warmed.
Asian Chicken Meatballs
Supercharged Asian-style meatballs packed with tenderizing ingredients and spices. Serve in a comforting soup or eaten alone.
Ingredients
- 1 lb ground chicken
- ½ cup bread crumbs (optional)
- 1 egg
- 3 oz. shrimp peeled, deveined and without head
- 1/3 cup diced green onions
- ¾ tsp salt
- 1.5 tbsp. ground dried shrimp
- 1.5 tsp sesame oil
- 1.5-2 tbsp sugar or sugar substitute
- 3 tbsp water
- 1 tsp oyster sauce
- 2 tbsp light soy sauce
- ¾ tsp dark soy sauce
- ¼ tsp ground white paper or ground Sichuan pepper
- 1 tbsp ginger minced
- 1 tsp ginger powder
Instructions
Dice shrimp up roughly.
In a large mixing bowl gently mix shrimp and remaining ingredients.
Using wet hands form meatballs about 1” in diameter.
Cook meatballs by dropping them into boiling water or soup and then simmering uncovered. Remove or serve with soup once the internal temperature has reached 170F.
Notes
Breadcrumbs are meant to tenderize the meatballs for young kids. Omit breadcrumbs otherwise.