Sesame-Ginger Meatballs
There’s just something about meatballs that evokes memories of childhood, don’t you think?
This is a very nostalgic dish for me because whenever I was feeling under the weather as a kid, I would have a bowl of bee hoon (rice vermicelli) and a bunch of these super yummy meatballs and it was the perfect pick-me-up meal. 🍲
To cook these, I like to chuck them in an air fryer for minimal clean up, but you can also pan fry or bake them in the oven. The crucial ingredients here are the ginger and sesame oil but aside from that, you can simply go with whatever works for you and have fun with what you have at home.
These are so quick and easy to make that I don’t have much photos to share of the process 😅 but you’ll find everything you need in the recipe below. Additionally, these are great for meal prep as you can make a big batch at one go.
Some pairings for this super simple but hearty dish: you can have it with some rice, a salad, or (to really lean into the nostalgia), plonk them in some soup - perfect for rainy or sick days!
THE RECIPE
MAKES 18-20 MEATBALLS
Ingredients
400g chicken mince
70g baby shiitake mushrooms, chopped finely
½ medium carrot, shredded
1 bunch coriander, minced
1 inch ginger, grated finely
2 tbsp Japanese vinegar (seasoned)
½ tbsp low-sodium soy sauce
1 tsp oyster sauce
½ tsp white pepper
1 tbsp corn starch
Directions
Mix all the ingredients (except corn starch) in a medium bowl, and mix till well incorporated.
Sprinkle the corn starch over the mixture and mix well again.
Shape the mixture into meatballs of your preferred size. Air fry at 180ºC for 15 minutes, shaking them halfway.
You can also cook them on an oiled pan over medium heat, or in the oven on a large baking sheet. This might take longer than cooking in the air fryer, so keep an eye on them and remove once golden yellow.
Alternatively, you can skip shaping them into balls, and fry them in a pan as mince. I paired it with rice and it was delicious!
Nutrition
Coming soon!