Chicken meatballs are a somewhat lighter, healthier alternative to traditional beef meatballs. The lighter flavor of chicken also pair better with an intense soy glaze. I like to make a large batch of meatballs and heat thm up for meals later on. The glaze can burn rather easily, so its easier to heat them in the oven, rather than on a pan.

The mince mixture is goin to be rather moist, so it can be a bit difficult to form the meatballs. Having wet hands helps with forming the meatballs, and placing them on a slightly moist surface will stop them from sticking to it. When frying them, it’s important to allow them to cook a bit before moving them, and not to stir them too much, because they do break rather easily. If possible use a lid while frying them to aid in cooking evenly. The soy sauce glaze is going to have a strong flavor when tasted on its own, but it’ll mellow out when paired with the meatballs.

The meatballs are best served over rice with freshly sauteed veggies. I prefer somewhat bitter vegetables, like broccolini or green bell pepper. Garnish with thinly sliced scallions and roasted sesame seeds.