Chicken Miso Meatballs

Name: Chicken Miso Meatballs
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup whole milk; 3 tablespoons sweet white miso; 1 tablespoon minced garlic; 1 teaspoons kosher salt; 3/4 teaspoon black pepper; 1/2 cup finely crushed Ritz crackers (12 crackers); 1 pound ground chicken

By Kay Chun

Updated Dec. 6, 2021

Chicken Miso Meatballs — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 20 minutes
Rating: 4(2,715)
Comments: Read comments

Ground chicken breast meat is fairly lean, so milk is added to this recipe to keep them moist and tender. As the meatballs bake, the miso caramelizes into savory bites of sweet-salty umami. Crumbled Ritz crackers add richness and create a more juicy meatball (but plain, dry bread crumbs will also work). To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. These also make a tasty hors d’oeuvre: Simply roll the mixture into smaller 1-inch balls. For a quick dipping sauce, combine 2 parts soy sauce to 1 part distilled white vinegar, and add sliced scallions, or red-pepper flakes, if you like heat.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

¼cup whole milk
3tablespoons sweet white miso
1tablespoon minced garlic
1teaspoons kosher salt
¾teaspoon black pepper
½cup finely crushed Ritz crackers (12 crackers)
1pound ground chicken

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs.
Step 2
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Step 3
Bake until golden and cooked through, about 15 minutes. Serve warm.

Tip

Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).

Ratings

4 out of 5

2,715 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Brian4 years ago

Try heating the milk and dissolving the miso in it, rather than trying to get it evenly distributed as-is in the meat, which can lead to overworking the meat.

me6 years ago

added crushed red chili & green onion used panko, not ritz crackers served w/Thai Kitchen sweet red chili sauce

Patty H.6 years ago

Made these last night...delish! The only changes: I used 1/2 tsp salt as miso is salty enough and 1% milk as it was what I had on hand. The texture was really nice but they might benefit from some chopped scallions or even water chestnuts for crunch. Served them with a mess of steamed broccoli. Next time I need quick and delicious hors d'oeuvres, I'll make them bite sized.

GB2 weeks ago

This was way too salty, and my palate favours salty food as it is. It was also one of the few times that I didn’t read the comments so I totally missed older comments saying how salty these are. I used panko breadcrumbs and cut the salt by half and it was still inedible. I reused it as meatball soup and let the meatballs boil for a while to let the saltiness leach out into the broth, it worked with the saltiness, but ultimately the flavor and texture was just sad as it is. We tried our best not to waste food, but we ended up throwing the remaining half of the meatballs.

Lucile3 weeks ago

Less salt. As written, this recipe calls for way too much salt.

cmc1 month ago

unbearably salty! I used "white miso" -- according to internet sources, the same as "sweet white miso." What went wrong?

Private comments are only visible to you.