Chicken Meatballs Japanese Style
Japanese-style chicken meatballs feature tender ground chicken seasoned with soy sauce and sugar, poached in a flavorful broth. These savory meatballs are perfect for a comforting meal, pairing well with rice and vegetables, offering a balance of umami and subtle sweetness that appeals to the whole family.
Ingredients
Instructions
- Mix ground chicken, 1 tablespoon sugar, 1 tablespoon soy sauce, and egg in a mixing bowl.
- Sprinkle cornstarch over the mixture and stir in well.
- In a saucepan, combine chicken broth, remaining soy sauce, sugar, and sherry.
- Bring the broth to a boil.
- Form the chicken mixture into meatballs using hands or drop from a spoon into the boiling broth.
- Poach the meatballs for 5 to 6 minutes until cooked through.
- Remove the meatballs with a slotted spoon.
- Optionally, poach green beans or other vegetables in the broth.
- Thicken the broth with a cornstarch and water paste if desired.
- Serve the meatballs and vegetables over rice.
Tips & Substitutions
For added flavor, consider incorporating minced garlic or ginger into the chicken mixture. If you don't have dry sherry, a splash of rice vinegar can also work. To ensure even cooking, make meatballs of uniform size. For a gluten-free option, use tamari instead of soy sauce. These meatballs can be served with extra sauce for dipping or drizzled over steamed vegetables, making them a versatile addition to your meal.
Serving Suggestions
Serve these meatballs over steamed rice, which absorbs the flavorful broth beautifully. You can also pair them with sautéed green beans or a fresh salad for a balanced meal. For a comforting option, try them alongside a bowl of Leek And Potato Soup. A sprinkle of sesame seeds or chopped green onions on top adds a nice finishing touch.
Storage & Reheating
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat with a splash of chicken broth to keep them moist. You can also microwave them in short intervals, ensuring they don't dry out. For longer storage, freeze the meatballs in a single layer and then transfer to a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Meatballs Japanese Style contains roughly 812 calories, with 46g protein, 102g carbohydrates, and 24g fat. It is an excellent source of protein (92% of the Daily Value), potassium (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 852mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey can be used as a substitute for ground chicken in this recipe. The flavor will be slightly different, but it will still yield delicious meatballs. Just ensure the turkey is moist enough to hold the meatballs together, as it can sometimes be leaner than chicken.
How can I make these meatballs spicier?
To add some heat, consider mixing in a teaspoon of red pepper flakes or a dash of sriracha sauce into the chicken mixture. You can also serve the meatballs with a spicy dipping sauce or sprinkle some chopped chili peppers on top before serving for an extra kick.
Is it possible to bake the meatballs instead of poaching?
Yes, you can bake the meatballs if you prefer. Preheat your oven to 375°F (190°C) and place the formed meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until fully cooked through. This method will give you a different texture but still delicious results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).