I hope everyone in the Tri-State area has been keeping cool the past couple of days. With all this heat, you may be trying to figure out a great recipe for dinner that is simple to throw together. (Nobody wants to think too hard with preparing a meal when it’s hot out.) In honor of that, this week we will be making meatballs. But not just any type of meatballs. We’ll be making ginger chicken meatballs! Yummm…
Do you need a moment to collect yourself? It’s okay. Go for it. I’ll wait. 🙂
I wanted to feature a recipe that didn’t take too long and didn’t have too many steps. I also get bored relatively easily, so I didn’t want to make the traditional meatball. (Look, I enjoy a classic staple every now and then, but sometimes I just want to jazz things up!)
One day I started fiddling around with ingredients that I had on hand and came up with this Asian twist to the traditional meatball! I’m hopeful it will be as big of a hit with your family, as it is with mine.
With these meatballs it’s nice because you can combine all of the ingredients into one large bowl and mix them together by hand. Essentially you only have one or two dishes that you will need to cleanup afterwards. (High-five for less work!)
Plus, the combination of ginger, soy, and Worcestershire sauce is mouth wateringly good! I’ve been making this recipe for the last few months and it’s been such a hit. Whether or not I make this in the meatball form that I have laid out below, or as a meatloaf, this dish doesn’t last more than one day in my house.
It’s a very versatile dish as well, so you can pair it with pasta, quinoa or any type of noodle you want! Perhaps rice if you’re feeling crazy. We happened to have shirataki noodles in the apartment, so I went for those. I used a tablespoon of soyaki sauce that we had from Trader Joe’s, since the noodles have neutral flavor to them, and ta-da! Dinner served!
The recipe has been condensed below for your viewing pleasure. You are my partners in crime. And as a caring partner, I am concerned with your pleasure. 😉 Rarr..
I hope you enjoy this recipe as much as I do! Please feel free to share your pictures of your own Ginger Chicken Meatballs on Instagram and tag me @starknakedcooking! I’d love to see your versions of them!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until next weekend, when our food adventure continues!
- 2 Eggs
- 1 Cup of Breadcrumbs (Italian Herb)
- 1 Package of Ground Chicken (Can substitute ground turkey if you prefer)
- 2 oz of Ginger Paste
- 1/4 Cup of Worcestershire Sauce
- 1/4 Cup of Soy Sauce
- 1/2 Cup Shredded Parmesan Cheese
- 3 Cloves of Garlic - Minced
- 1 Small Zucchini - Shredded
- Salt and Pepper - To Taste
- Mix together all of the ingredients. (I use my hands, because I don't mind getting dirty. But if you aren't one for that, feel free to use a fork to do your mixing.)
- Preheat oven at 350F.
- While your oven is heating test a small portion of your meatball mix. (See tips)
- Measure out 12-15 equal sized meatballs onto a baking sheet that's been lined with aluminum foil. (I use an ice cream scooper so that all of my meatballs are the same size. Plus it helps give the meatballs that nice round meatball shape.)
- Bake for 15 minutes, then flip over.
- Bake for an additional 8 minutes.
- Just a Little Tip (JLT): You may notice that while you are combining the ingredients that the mixture may seem a bit on the wet side. That's exactly what we are looking to have! It will actually leave you with a moist meatball. Especially since we have the shredded zucchini mixed in there. (Now you know my trick to keeping my meatballs moist. Shhh...)
- JLT: To test your meatball mixture, use a small sauté pan with a splash of olive oil to sauté a tsp. of the meatball mixture. Adjust seasoning as needed. I love doing this with meatballs and fillings, because once you bake, sauté or steam your mixture, you have committed to the flavor. This little trick allows you to adjust the seasoning and flavor as many times as you want!