Asian Poultry Meatballs

Grill ’em, poach ’em, stick ’em in a stew.


  • 1 lb. pound ground chicken or turkey. 85-15 if fine for this recipe as the extra fat adds flavor.
  • 1 large egg
  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 sliced scallions
  • 2 t soy sauce
  • 1 1/2 t white miso paste (shiro miso)
  • 2 t finely grated ginger
  • 1/4 t sea salt or pink Himalayan salt


  • Mix all ingredients together with your hands. Be sure to mix well so that all ingredients are distributed throughout the entire mixture.
  • Form into 1 1/2″ to 2″ meat balls and place on plate. Refrigerate for 30 minutes prior to cooking. This will help the meatballs hold together when cooking them.
  • If grilling, thread on skewers. It is easiest to use 2 skewers so that turning them is easier. You can also poach the meatballs in chicken broth or in a stew or soup. Either way cook until cooked through and serve immediately.
  • Serve with soy-lime dipping sauce on the side.

*Soy-lime Dipping Sauce

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