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.
Ingredients
For the meatballs:
For the broth:
- 1 shallot thinly sliced
- 4 scallions white and green parts divided, thinly sliced
- 1 tablespoon minced ginger
- 1 clove garlic minced
- 1 quart chicken stock
- 2 teaspoons soy sauce
- 1 pound buckwheat soba noodles
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
You forgot the measurements for the soya sauce and the stock.
Sorry about that Kelly! Those were just the ingredients for the meatballs. It’s updated now with the broth elements too!