These chicken meatballs are incredibly juicy and flavoursome! And they have carrot in them – a great way to add more vegetables to your diet!
Ginger chicken meatballs – Tasty delicious and incredibly satisfying
These chicken meatballs are super easy to make and incredibly tasty. And if you like asian flavours, these chicken meatballs are for you. They are seasoned with ginger, soy sauce, garlic, sesame oil and spring onions and as you can guess they are packed with flavour! . The carrots adds extra vegetables and sweetness to these meatballs.
Serve them the sautéed leeks that are seasoned with garlic and chilli and you’re good to go. Add rice / quinoa, half an avocado and you have a perfectly balanced meal.
These meatballs are great to make a big batch of and reheats really well, making them great for meal prep!
Making Chicken Meatballs – Tips and tricks
To make chicken meatballs there are a few tricks you can use to make the rolling of them easier.
The first one is to make sure the mince is cold, really cold. It will really help with rolling them and making it less sticky!
Second tip is to wet your hands with oiled hands when rolling them into balls! Often it’s recommended to wet your hands with cold water, but oil works much better! They also get a nicer surface when they’re rolled with oil instead of water as the water till evaporate and make them steam fist instead of giving them a nice coating straight away. Also, there is no need to go mad on the oil, just a little bit on your hands to make the rolling easier.
Chicken mince (ground chicken) is a little bit stickier than other kinds of meats, but these tricks may help you get nice round chicken meatballs.
- 500 g chicken mince
- 2 spring onions scallions, white part only, chopped. (or one shallot, finely chopped)
- 100 g carrot grated (about 1 cup grated)
- 1 garlic clove minced
- 1 tbsp fresh ginger minced
- 1/4 tsp salt
- 0.5 tsp white pepper
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tbsp potato starch*
- Neutral oil like raspeseed oil
- 1 leek finely sliced
- 2 garlic clove finely chopped.
- 1-2 tsp chili flakes
- 1 tbsp neutral oil e.g rapeseed oil
In a large bowl, combine chicken mince, carrot, garlic, ginger, salt, white pepper, soy sauce and sesame oil. Combine with your hands or a spatula until just combined.
Pour a little bit of oil in a small plate. Use this oil to lightly oil your hands whilst rolling the meatballs as this will make the rolling of the meatballs a lot easier and they will hold their shape better.
Roll the mince mixture into meatballs.
Heat a large frying pan and add oil so it covers the bottom of the pan. Fry the meatballs for 7-8 minutes (or until cooked).
Fry garlic and chilli on low-medium in oil high for a minute, or until fragrant. Add the leeks and salt and fry for 5 minutes or until the leeks are cooked.
Serve meatballs on a bed of leeks. Add sesame seeds before serving if you wish. Serve with rice, noodles or broccoli.