Dinner Special: Japanese Meatballs with Lo Mien & Rice

My mom found this recipe for Japanese Meatballs made with ground chicken… so I picked up ground chicken at the supermarket and all the other ingredients and went to work one night. I wasn’t sure how they’d taste.. or if they’d even come out looking edible.. but to my surprise they came out fantastic, especially paired with lo mien and white rice!

Japanese Meatballs


for the Meatballs:

1 pound ground chicken
2 tbsp. corn starch
1 egg, beaten
2 tbsp. minced fresh garlic
1/2 a minced scallion
1 tbsp. vegetable oil
1 tsp. toasted sesame oil


for the Soy Dipping Sauce:

1/2 cup soy sauce
1 tbsp. rice wine vinegar
2 tbsp. diced scallion
Granulated Sugar


for the Meatballs:

1. Combine the chicken, cornstarch, egg, ginger, and the scallion until everything is combined. With wet hands, form into small balls.

2. Heat the vegetable and sesame oils in a saute pan over medium heat and cook the meatballs until brown and cooked through. Serve with the sauce.

for the Soy Dipping Sauce:

Whisk together the soy sauce, rice wine vinegar, scallions, and a pinch of sugar.

Source: Kitchen Daily


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