Ginger Chicken Meatballs with Soba

Ginger Chicken Meatballs with Soba

Prep Time: 10 minutes

Total Time: 40 minutes

Serving Size: 4

Ginger Chicken Meatballs with Soba

This easy healthy chicken meatball recipe is packed with Japanese flavors and served in a light ginger broth with buckwheat soba noodles.


    For the meatballs:
  • 1 pound ground chicken thigh meat
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • One 2-inch knob of ginger, peeled and minced (about 2 tablespoons)
  • 2 scallions, minced
  • 3/4 cups fresh white breadcrumbs
  • 1 egg
  • 1 tablespoon ketchup
  • 1/2 teaspoon siracha
  • 1 teaspoon salt
  • For the broth:
  • 1 shallot, thinly sliced
  • 4 scallions, thinly sliced (white and green parts divided)
  • 1 tablespoon minced ginger
  • 1 clove garlic, minced
  • 1 quart chicken stock
  • 2 teaspoons soy sauce
  • 1 pound buckwheat soba noodles


  1. Preheat the oven to 400°F.
  2. In a large bowl, combine all the ingredients for the meatballs. Form into small 1 inch balls (you should get 24 or so), and arrange them on a parchment-lined baking sheet. Bake in the oven until golden brown, 20-25 minutes. Set aside.
  3. In the meantime, heat 1 tablespoon of neutral vegetable oil in a large stock pot or Dutch oven over a medium-low flame. Add the shallot, white parts of the scallions, and the ginger, and saute until soft, about 4 minutes. Add the garlic and cook for another minute. Pour in the stock and soy sauce, and bring to a boil. Add the noodles and simmer until they are al dente, about 6 minutes, or as specified on the package. Add the meatballs and the remaining scallions to the pot. Taste for seasoning: if lacking in salt, add more soy; if you like spice, add some siracha. To serve, ladle the noodles, meatballs, and broth into 4 bowls and eat immediately.

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2 Responses to Ginger Chicken Meatballs with Soba

  1. Kelly says:

    You forgot the measurements for the soya sauce and the stock.

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