These easy soy-ginger chicken meatballs are juicy and pair perfectly with a warm bowl of soba. You’ll love how easy this healthy chicken meatball recipe is to make!
Using soy sauce, a limited amount of panko, and not over-rolling the meatballs, you’ll end up with juicy, flavorful chicken meatballs that go with soba noodles perfectly.
I love chicken meatballs! They’re so easy to make and cook up so quickly. While some people may find chicken meatballs to be dry, I think they make a perfect blank canvas for lots of flavors!
In this soy-ginger chicken meatball recipe, ground chicken is mixed with tons of aromatics, like:
- Thai chili pepper
- Soy sauce
- Freshly minced ginger
The result? Juicy, super fragrant meatballs with just the perfect amount of heat. I especially love these healthy chicken meatballs because they’re a lower-fat alternative to beef or pork! That said, you can use your favorite ground meat in this recipe. Try it with turkey, pork, or beef!
How to make these easy soy-ginger chicken meatballs:
Making this meal is a breeze. First, make the soba and dress it with a touch of sesame oil. After you finish the soba, make the meatballs by combining all the meatball ingredients in a bowl. Form them into balls. I put them in the freezer for 15 minutes as it helps them stay together when they fry.
Next, fry up the meatballs for a few minutes per side. They do not need to be cooked through because they will continue to cook in the broth.
After you finish the meatballs, make a very simple broth! Fry up shiitake mushrooms and then add stock, mirin, ginger, and soy sauce. From there, throw in the cooked soy-ginger meatballs and simmer until cooked through. That’s it!
To serve it up, ladle the warm broth and meatballs over the cooked soba and dig in!
Looking for more chicken recipes? Check my archives!
Easy Soy-Ginger Chicken Meatballs
- 1 pound ground chicken
- 1 small shallot peeled and minced
- 1 red Thai chili pepper trimmed and minced; or used crushed red pepper to taste,
- 6 cloves garlic peeled and minced
- 1 ounce chives minced; a pinch reserved for garnish
- ¼ cup soy sauce
- ¼ cup panko more if needed
- 2 teaspoons fresh ginger peeled and minced
- 2 tablespoons peanut oil
- Bring a large pot of salted water to a boil and cook the soba noodles according to package instructions. Drain, rinse, and drizzle with 1 teaspoon sesame oil and toss to coat. Set aside.
Prepare the meatballs:
- Combine the ground chicken, minced shallot, garlic, chili pepper, and chives in a bowl. Add the soy sauce and use your hands to mix well. Add the panko. If the mixture seems too moist, add a bit more panko. Be careful not to add too much panko–the mixture should be moist.
- Carefully roll the mixture into balls and arrange them on a plate. Do not over-mix; it’s okay if they look a little rough. Transfer the plate of meatballs to the freezer for 15 minutes.
Cook the meatballs:
- In a wide pot, heat the peanut oil over medium-high until very hot. Add the meatballs and cook on the first side for 3-4 minutes without moving. Flip and cook for an additional 3-4 minutes. Continue turning the meatballs every few minutes until well browned, about 10 minutes total. Adjust the heat as necessary to ensure the meatballs don’t burn. You will continue to cook them in the broth, so it’s okay if they’re not cooked through. Transfer the meatballs to a plate.
Start the broth:
- Add 1 tablespoon sesame oil to the pot over medium-high. Add the shiitake mushrooms and cook for 4-5 minutes, stirring regularly. Add the chicken stock and scrape up any browned bits stuck to the bottom of the pot.
- Bring to a boil and reduce heat to a simmer. Add the mirin, minced ginger, and soy sauce. Cook for 10–15 minutes to allow the flavors to meld. Add the meatballs and cook for an additional 10 minutes or until the meatballs are completely cooked through. Taste and season the broth according to your tastes.
- Divide the soba noodles between bowls and ladle the broth and meatballs over the noodles. Serve with a sprinkle of fresh chives on top. Enjoy!