Japanese-style chicken meatballs from Christopher Kimball's Milk Street Magazine, Sep/Oct 2022 (page 11)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on May 16, 2023

    These worked well with plant-based ground "chicken. " I shortened the cooking time a bit but otherwise made according to the recipe.

  • Running_with_Wools on November 09, 2022

    These are really good! I made them with gluten-free panko and tamari. I was a little skeptical about no salt in the chicken mixture but followed the recipe and the sauce was so flavorful and full of salty umami that it wasn’t missed. My kids loved these and so I can see them going on the regular rotation. I served them with rice and quick pickled cucumbers.

  • Partyof7 on September 09, 2022

    Wow! I doubled it too. Delicious and unique Japanese flavor. I used a Junmai Crane sake by manotsuru from WEGMANS that worked very well. I served it with a veggie forward couscous and everyone loved it. It’ll go into regular rotation

  • kitchen_chick on August 19, 2022

    Absolutely delicious! I made a double-batch, so I just used a single whole egg so I didn't have to deal with extra eggs yolks. I love the ginger note. (I may have added a bit more ginger than the recipe calls for.)

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