Miso Chicken Meatballs with Lemon–Miso Sauce
Servings 4 servings
Ingredients
- 1 lb ground chicken
- 1 egg
- ½ cup panko
- 2 green onions sliced
- 2 teaspoon soy sauce
- 1 ½ teaspoon white miso
- 1 teaspoon grated ginger
- ¼ teaspoon salt
- Optional: pinch of garlic powder white pepper, or sesame seeds
- 2 tablespoon soy sauce
- 1 tablespoon white miso
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ¼ cup water
- ½ teaspoon neutral oil
- ½ teaspoon grated ginger
- Optional: pinch of lemon zest
- Optional: ½ teaspoon cornstarch + 1 teaspoon water for thickness
Instructions
- Make the Meatballs Preheat your oven to 425°F. Line a baking sheet with foil and lightly spray it. In a bowl, gently mix the chicken, egg, panko, green onion, soy sauce, miso, ginger, and salt. Don’t overmix — you want the mixture to stay light. Wet your hands and form 15–20 meatballs, depending on your preferred size.
- Bake for 20–22 minutes, or until lightly golden and cooked through.
- Make the Sauce While the meatballs bake, whisk soy sauce, miso, honey, lemon juice, water, oil, and ginger in a small saucepan. Warm over medium heat until smooth. If you want a thicker, glossy finish, stir in the cornstarch slurry and simmer for 30–45 seconds.
- Finish + Serve Pour the warm sauce over the meatballs or toss them directly in the pan for a sticky, glossy coating. Serve with rice, noodles, or roasted veggies.