This post may contain affiliate links. Please see our disclosure policy.
These Ginger Scallion Meatballs are light, juicy, and packed with savory flavor. They’re baked until golden, then topped with a simple, aromatic broth made with scallions, ginger, and garlic. It’s an easy, cozy dinner that’s perfect for weeknights or meal prep.
Table of Contents
Chef tips
- Use ground chicken or a mix – You can use all ground chicken, ground turkey, or swap in half ground pork for a richer flavor.
- Mix gently – Don’t overwork the meatball mixture. Mixing just until combined keeps the meatballs light and tender.
- Char the aromatics – When making the broth, char the scallions, garlic, and ginger slightly before adding the liquid for extra depth.
- Bake the meatballs, then broil – Bake keeps the meatballs for 10-13 minutes, then broil for a nice char on top without drying out the meatballs.
- The broth is optional, but delicious – Instead of simmering everything together, this keeps the meatballs tender and the broth clean.
- Pair these ginger scallion meatballs with my buttery garlic noodles and sautéed broccolini for a balanced, easy, delicious weeknight dinner.
Ingredient notes
- For the meatballs:
- Ground chicken (1 lb) – Light and tender. You can sub ground turkey, ground pork, or half and half of any light ground meat.
- Panko breadcrumbs (¼ cup) – Helps bind the meatballs and keep them tender.
- Green onion (3 stalks, thinly sliced) – What adds flavor and color to the meatball.
- Ginger (1 tbsp, minced) – Use fresh ginger, and it may seem like a lot, but it adds to the flavor. If you’re making these for kids, use just half the amount.
- Garlic (1 clove, minced) – Use fresh minced garlic. Can skip if you prefer.
- Egg (1) – Helps hold the meatballs together.
- Kosher salt (1 tsp) and black pepper – Essential for seasoning.
- For the broth:
- Chicken stock or water (1½ cups) – Keeps the dish light and brothy.
- Soy sauce (1 tbsp) – Adds a deep savory note (or substitute tamari).
- Shao xing wine (1 tbsp) – My secret ingredient for a super aromatic broth. Adds richness and depth (or substitute mirin).
- Scallions, Garlic, Ginger – Used to flavor the broth.
FAQ
Can I use ground pork instead of chicken?
Yes! Ground pork will give a richer flavor, but the recipe works great with chicken or a mix of both.
What’s a good substitute for Shao xing wine?
You can use mirin, white wine, or just omit.
Can I make these meatballs ahead of time?
Definitely. I find that these meatballs reheat really well throughout the week. Store them in the broth in an airtight container for up to 5 days. If you mix the meatball mixture, I recommend you bake it the same day you mix it, or else it has a tendency to turn sour.
What should I serve these with?
They’re great with rice, noodles, or a quick steam sautéed vegetable side.
Ginger Scallion Meatballs
Equipment
- Sheet Tray
- Small Scooper
Ingredients
For the meatballs:
- 1 lb ground chicken
- ¼ cup panko breadcrumbs
- 3 green onions, thinly sliced
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 1 egg
- ⅜ tablespoon kosher salt
- ⅛ teaspoon black pepper
For the broth:
- 1½ cups chicken stock or water
- 1 tablespoon tamari
- 1 tablespoon Shao xing wine
- 2 scallions, cut into 2″ pieces
- 2 cloves garlic, smashed
- 2 pieces ginger, sliced into ½” thick rounds
Instructions
Step 1: Prep the aromatics
- Thinly slice the scallions, mince the ginger, and mince the garlic.
Step 2: Make the meatball mixture
- In a large bowl, combine the ground chicken, panko, green onion, minced ginger, minced garlic, egg, kosher salt, and black pepper.
- Mix gently with your hands or a spatula until just combined.
Step 3: Shape and bake the meatballs
- Scoop out about 1½ tablespoons of mixture and roll into balls.
- Place on a parchment-lined baking sheet.
- Bake at 400°F for 13 minutes.
- Broil for an additional 2 minutes until lightly golden.
Step 4: Make the broth
- Heat a large pan over medium-high heat and add 1 tablespoon of neutral oil.
- Add the scallions, smashed garlic, and sliced ginger. Let them char slightly for about 2 minutes.
- Add the chicken stock (or water), tamari, and Shao xing wine.
- Simmer for 3 minutes to let the flavors come together.
Step 5: Serve
- Transfer the cooked meatballs to a serving bowl.
- Pour the hot broth over the meatballs and serve immediately.
- Enjoy with rice, noodles, or on their own!
