This chicken meatballs recipe has a fluffy and soft texture. The miso brings out the flavor of the chicken meatballs. And the meatballs can be freely arranged for hot pots, soups, etc.
An apple a day keeps the doctor away, that English proverb says. And in Japan, there is also a similar proverb, “Rather than pay the doctor, pay the miso shop.”
In Japan, miso has long been used in the mornings and evenings by all people across the country, for centuries.
The sweetness and warmth of soybeans soothe the mind, soothe the stomach, revitalize the blood, and eliminate all kinds of poisons.
The sweetness and warmth of malted rice enters the stomach and colon, improving digestion and preventing blockages. It is also said to have the effect of invigoration and improving blood circulation.
For most Japanese people, miso is a daily staple. Miso is one of the foods that everyone, not just Japanese people, should eat every day.
Miso can be kept in the freezer, which prevents the growth of bacteria. It also keeps the flavor intact, and will keep its quality for about 12 months. And as miso does not freeze in the freezer, it can be used anytime without hassle.
Ingredients
Makes 12 balls
1 pound ground chicken
2 teaspoons grated ginger
1 tablespoon chopped green onions
2 tablespoons miso
3 tablespoons milk
1 tablespoon sake
2 teaspoons sugar
2 teaspoons sesame oil
12 Ritz crackers, finely crushed
Directions
Preheat oven to 425 degrees.
In a large bowl, combine all the ingredients and divide into 12 equal balls. Wet hands to prevent sticking, as the mixture is very sticky.
Arrange the meatballs on a baking sheet with a parchment paper.
Bake for 15-20 minutes until golden and cooked through.
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