Ginger Scallion Meatballs
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.
Equipment
- Sheet Tray
- 2 qt Pot
- 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!
Like this? Leave a comment below!