Ingredients

The following ingredients have 4 Servings
  • 8 oz ground chicken ((Minced))
  • 1/3 cup tofu (firm)
  • 1/4 cup green onions (chopped finely)
  • 1 tbsp miso paste (gluten- free)
  • 1 tbsp ginger
  • 1 tbsp tamari (soy sauce)
  • 1/2 tsp white pepper
  • 1 tsp sesame oil
  • 3 tbsp sesame seeds (toasted white)
  • 3 tbsp tamari (soy sauce)
  • 2 tbsp lime juice
  • 1 tsp sesame oil

Instruction

  • In a bowl mix ground chicken, tofu, green onions, miso paste, ginger, tamari (soy sauce), white pepper, sesame oil and mix until well incorporated.
  • Roll chicken mixture into 1 and 1/2 inch balls and then roll into toasted sesame seeds to cover chicken meatball completely. Set aside on a parchment paper lined baking dish or well greased pan. (They have a tendency to stick so don't skip this step)
  • You can either bake uncovered for approximately 20 minutes in a 190 degree C (375 degrees F) oven until golden brown and no longer pink inside . Or you can pan fry for approximately 12 minutes on medium low heat and turning occasionally so they brown on all sides. When the chicken meatballs are done, they will be slightly firm to the touch and no longer pink inside.
  • While your chicken meatballs are cooking, prepare the ponzu dipping sauce. In a small bowl add tamari (soy sauce), lime juice and sesame oil and mix.
  • Enjoy Sesame Miso Chicken Meatballs with the ponzu sesame sauce! Garnish with green onions if desired.