Chicken Ginger Meatballs with Sticky Asian Noodles

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/26/2020, viewed by 607
yield4 portionstotal time25m

Soy, ginger and garlic make up the flavor backbone of this sweet and sour version of spaghetti and meatballs.

What you will need

3 cloves Garlic

2 inches Fresh Ginger

1 bunch Scallions

1 lb Ground Chicken

2 Eggs

1 cup Panko

1/2 tsp Salt

1 Tbsp Sesame Oil

1/2 tsp Chili Flakes

1 tsp Sesame Seeds

2 Tbsp Honey

3 Tbsp Rice Vinegar

1/2 cup Soy Sauce

Rice Ramen

(Nutritional facts 169 calories, 8.61 g fat, 12.75 g carbohydrates, 10.82 g protein, 190 mg cholesterol, 666 mg sodium)

How to cook

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Peel garlic cloves and chop or grate to a fine paste.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Wash the scallions and slice thin.

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Place the ground chicken in a large mixing bowl.

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Add the eggs.

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Add the crushed garlic.

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Add the grated ginger.

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Add the panko.

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tribute all of the ingredients evenly.

Add the salt. Mix well. You'll probably need to mix by hand in order to distribute all of the ingredients evenly.

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ing tablespoon works well as a portion indicator.

Form the meat mixture into balls, about 3/4 the size of a golf ball. A heaping tablespoon works well as a portion indicator.

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to shimmer and flow quickly.

Heat the sesame oil in a large frying pan over medium heat until it begins to shimmer and flow quickly.

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Brown the meatballs on 2 opposite sides.

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Toss in the chili flakes.

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 for about 15 seconds.

Add the sesame seeds. Toast the chili flake and sesame seeds in the hot oil for about 15 seconds.

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Stir in the honey.

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Add the rice vinegar.

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 to finish cooking the meatballs and also reduce the sauce a little so that it will coat the noodles.

Add the soy sauce. Reduce the heat and simmer for about 5 minutes. You want to finish cooking the meatballs and also reduce the sauce a little so that it will coat the noodles.

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Toss in the sliced scallions.

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ooked through, but if you're not comfortable cooking chicken, it's a good idea to bring in a thermometer. The internal temperature of the meatballs should be above 165°F.

By the time the sauce is starting to get sticky, your meatballs should be cooked through, but if you're not comfortable cooking chicken, it's a good idea to bring in a thermometer. The internal temperature of the meatballs should be above 165°F.

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 After about a minute the noodles will soften enough that you can gently separate them with a fork or a set of chopsticks, just like making top ramen.

Bring a pot of water to a boil. Add the noodles. Set a timer for 4 minutes. After about a minute the noodles will soften enough that you can gently separate them with a fork or a set of chopsticks, just like making top ramen.

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em aside.

After about 4 minutes, the noodles should be tender. Strain them and set them aside.

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Add the freshly cooked noodles to the sauce and toss to combine.

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