Chicken Miso Meatballs Recipe (2024)

added crushed red chili & green onionused panko, not ritz crackers served w/Thai Kitchen sweet red chili sauce

Made these last night...delish! The only changes: I used 1/2 tsp salt as miso is salty enough and 1% milk as it was what I had on hand. The texture was really nice but they might benefit from some chopped scallions or even water chestnuts for crunch. Served them with a mess of steamed broccoli. Next time I need quick and delicious hors d'oeuvres, I'll make them bite sized.

Kay Chun does it again. We are such a fan of her meatballs. A tip for getting a well rounded flavor. Put in the oven fro 7 min, take out, flip the meatballs and the orientation of the pan, and put in oven for another 7 minutes. Turn off heat and then let them rest in the heat of the oven for 1 min. Juicy, sweet, umami....we keep coming back to this recipe. A keeper!

Try heating the milk and dissolving the miso in it, rather than trying to get it evenly distributed as-is in the meat, which can lead to overworking the meat.

Used panko instead of ritzAdded scallions, ginger, a little fish sauce, a little shichimi togarashiSomeone described as "like a dumpling without the wrapper"Served over rice with furikake for oneIn lettuce wrap with gochujang and kewpie for anotherGenerally seems like it could use a sauce or glaze

If, like me, you’re wondering, sweet white miso and white miso are the same thing.

These are a huge hit as co*cktail appetizers. I've been making huge batches of them to freeze for a quick bite when company comes. I follow the recipe exactly, except that I portion the meatballs using a 1 tbs. cookie scoop. This yields about 28 mini meatballs per baking sheet. I cook them for 6 minutes at 425, pull out the pan, flip the meatballs with spoons and cook for another 7 minutes. I freeze and reheat according to the recipe. These are always the first appetizers gone!!

Wow. Thank you. These are so good! I had some leftover Miso from NYTCooking Salmon Miso Curry (also an A+ recipe). I made these really quickly, and they are absolutely delicious. I reduced the salt to 1/4 tsp as well as the black pepper. That was plenty. Otherwise, followed recipe exactly. Served with garlic noodles and broccoli and I had TJs sweet chilli sauce for dipping. Wonderful, better than restaurant dish.

Suggestion for dipping sauce: use rice wine vinegar instead of plain white vinegar.

What’s a Christmas party?

These are amazing and so simple! Listened to advice and used panko, scallions, and ginger, + szechwan peppercorns. Our taste buds sang! Served with dipping sauce, stir fried chinese cabbage, vidalias, red pepper, and hot pepper. Fried udon noodles on the side. Fantastic! Next time will make bahn mi sandwiches with leftovers.Lots of possibilities for individual appetizers in time of plague.

Mea culpa for not reading the comments thoroughly in advance. Intense salt, inedible. The meatballs need to be turned every 5 minutes or the bottoms will caramelize / unattractive “burned” look is a turn off. My first complete failure from this lovely NYT resource, I will always read feedback moving forward.

I made half a recipe of these with *ground veal* I had left over from another recipe. Was not prepared for how good they were! As someone mentioned, whisking the milk and miso together before adding meat and crumbs (I used panko) makes for a hom*ogenous mixture. Baked at 425° in my cast iron skillet (I only had 7). Shook them around twice. Made a concassée of fresh tomatoes with olive oil and a little onion and thyme, basta. So fast, so delicious...

Definitely a recipe to “glove up” for! Warm the milk and mix in the miso and garlic until it’s a consistent cream-like liquid. Added the liquid to the crumbs (I used Panko) to moisten the crumbs, then mixed the ground chicken. Agree with everyone else to NOT add salt. Rice wine vinegar a must in the dipping sauce. A nice hors d’oevre.

For kosher/dairy-free version you can replace the milk with coconut milk.

Oh my goodness, just get a salt lick! Am shocked by the good reviews. If you are someone who does not like salty foods, I’d suggest moving on. Any recipe that needs to be modified to the extent this one does isn’t worth saving.

Add ginger, (1tbs paste) scallions, onion crisp

I used about 1/4 cup grated zucchini for moisture instead of milk. It worked.

Too salty, needs something to add texture, crunch. Try scallions and finely diced daikon.

Agree about the salt, no need with the Miso. Served it over some basmati rice, broccoli and drizzled a soy/rice vinegar mix- delicious!

Made these as a last-minute NYE app and they were a huge hit. Took commenters’ advice with some tweaks: NO salt, added chopped scallions to the mixture. Used oat milk and panko because it was what I had. Made about 24 snack-sized meatballs. Baked on a parchment-lined sheet without turning, and they came out beautifully.

This was so easy and super yummy!!

Great advice about the salt, ginger, scallions, etc. Followed that advice and made the small size for a party and they were a big hit. There is a difference in Kosher salt brands - for example, Morton’s has a finer grind than Diamond Crystal and you need a lot less when using it. But regardless, I used very little additional salt and they turned out great.

These had a great flavor but not a great texture, they were very wet, even when fully cooked. Maybe it was the kind of chicken I used? I think it maybe needed more cracker crumbs or added almond flour or something. Might be good to try with turkey.

I make these all the time and people love them!Here's some tips I recommend:- These absolutely need fresh ginger minced and added with the garlic- Heat the milk in the microwave and dissolve the miso in first before mixing into the chicken- Serve with lettuce, cilantro, cucumbers, soy vinaigrette, for "lettuce boats"

Having made this a dozen or so times now, I’d suggest plain Greek yogurt instead of whole milk. I never have whole milk on hand and Greek yogurt works just fine. Also, I’ve used both ritz and panko in different iterations of this recipe and I wouldn’t come hard on either side. I typically use panko because I am more likely to have panko than ritz, but ritz is just fine. I like the sauce as is. I typically rice a cauliflower, put the meatballs on top and then the sauce over them. Good stuff.

added about 2 Inches garlic paste 1 t black pepper, reduced salt to 1/4 t, 6-8 chopped basil leaves, mixed milk, miso and paste before adding to mixed dry ingredients and then kneaded jnto 1 lb ground pork. like most, used panko and added a scallion. dipping sauce added a lot. and yes it tastes like inside of a dumpling and quite good

I found is disappointingly bland.

Used the air fryer at 375 for 10 min. Came out very crispy.Made the sauce with scallions, hot sesame oil, ginger, garlic, crushed red pepper, rice vinegar, and oil sauce

I subbed chopped shiitake mushrooms for the ritz and used coconut milk instead of whole milk - worked great and tasted delicious