Chicken Meatballs with Ginger and Miso

这些肉丸完全平淡无味。没有味道nd complete lack of seasoning. I made unagi for something else and ended up glazing them with that. I don’t get where “flavor packed” comes into the picture?

• Lulu911

• Dallas

• 8/2/2020

Very Meh. I found the recipe to be inaccurate in terms of moisture to breadcrumb ratio. The texture was a bit mushy and on their own not very tasty. I ended up double dunking them into the sauce to save the taste. Wouldn't make them again. :(

• Anonymous

• Toronto, Canada

• 11/17/2018

I made these this weekend. I used 28 oz of ground chicken, so I had to fudge the rest of the ingredients to get them to the right consistency. These took a LOT more breadcrumbs than the recipe called for--maybe used over a cup for my 28 oz, just to get them to a workable state. However, I rolled them and let them set overnight to firm. I was able to skewer and grill them, used the recommended sauce accompaniment, and I thought they were great. My friend who is from Japan said they were very good, and tasted authentically Japanese. I will definitely make again.

• chicagocooks

• Chicago

• 7/31/2017

So, this has a very interesting and good flavor, but turned out a little dry. I will make it again because of the flavor, but make the meatballs larger and probably add a little pork to moisten.

• felton_

• 米innesota

• 5/28/2017

No one in my house liked these. These meatballs were bland and mushy despite following the recipe exactly as written and checking the internal temp with an instant read thermometer. I even stuck them back in the oven for an extra 10 minutes hoping to get them to firm up. They browned on the outside but remained squishy on the inside. I just couldn't get over the mushy texture. Disgusting.

• Anonymous

• 米assachusetts

• 12/4/2016

I followed the recipe exactly, baked them, and they were pretty good. My 3 year old loved them!

• hawp

• Los Angeles, CA

• 9/18/2016

I made these with lean ground pork and baked them. Delicious, easy and lots of flavor, thanks to the miso.

• jennlent

• Boston

• 9/17/2016

For these meatballs i used turkey instead of chicken but kept everything else the same. I chose to bake the meatballs and although the meatball mix turned out to be quite sticky, i persevered. It paid off as these meatballs were among the best i have had! I'll definitely be making these again.

• mel1710

• 米anchester, UK

• 3/17/2016

Great meatballs; I used very little scallion and used ground dark meat. I had to add more panko because the meat was tacky and a mess. There's no rolling these balls; grab an inch size and plop it on the covered cookie sheet. I may try white meat next time but they are fantastic. I poached them on the Sumo Stew. A new fav for me.

• Anonymous

• Boston

• 3/15/2016

I poached these in stock - loosely following the linked recipe for the sumo stew. In the end I had a soup with the meatballs, udon noodles, mushrooms and carrots. Drizzled the dipping sauce over the soup bowls for a flavor boost. The whole family loved it (and they're picky). I had a little trouble with the chicken mix being very tacky - hard to ball up, all over my hands, pretty gross. Next time I'll make the mix early and stick it in the fridge for a couple of hours - that might give it more integrity.

• needhamfoodie

• Needham, MA

• 3/10/2016

Grilled in hamburger patty size and they were crisp on the outside and tender and gingery on the inside. Very nice. Served with rice and veggies. The leftovers reheated well--I ate mine in a salad and my husband had his on a bun. We think they would be delicious in an Asian soup. I might try this with other herbs and spices.

• ditto

• Portland, Or

• 3/10/2016

These were delicious! I followed the recipe exactly and kind of sauteed/poached them. Like the other reviewer, they were not gorgeous, but very tasty. The sauce is a must also. I made a side of bok choy and it was the perfect low carb meal.

• anovak

• South Pasadena, Ca

• 3/9/2016

Loved it! I poached them, which was healthy but not attractive. They should definitely be grilled or fried if you are making for company. Used ground turkey instead of chicken.

• olsenclm

• Twin Cities, MN

• 3/8/2016