Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　These flavor-packed meatballs are delicious whether poached (like in our Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy), grilled, or baked.

　　

Ingredients

Makes about 20 meatballs

　　3/4 pound ground chicken

　　1 large egg

　　1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs

　　2 tablespoons sliced scallions

　　2 teaspoons low-sodium soy sauce

　　1 1/2 teaspoons white miso paste

　　1 teaspoon finely grated ginger

　　1/4 teaspoon kosher salt

　　

If grilling:

Soy dipping sauce (such as Soy-Lime Dipping Sauce)

　　Vegetable oil (for grill)

　　

If poaching:

4 cups chicken broth or water

　　Kosher salt

　　

If baking:

2 tablespoons vegetable oil

　　

Step 1

Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.

　　

For grilling:

Step 2

Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers.

　　

For poaching:

Step 3

Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.

　　

For baking:

Step 4

Preheat oven to 425°F. Grease a glass or metal baking dish with oil.

　　

Step 5

Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.

　　

Step 6

Let meatballs cool 5 minutes in baking dish before serving.

　　

Do Ahead

Step 7

Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.