Miso chicken meatballs in broth
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4 (5 meatballs each)
Ingredients
- sunflower oil, for frying
For the meatballs
- 500g chicken or turkey thigh mince
- 2 garlic cloves, grated to a purée
- 1 tbsp soy sauce
- 2 tbsp mirin
- 2cm piece ginger, peeled and finely grated
- 2 spring onions, trimmed and very finely chopped
- 2 tbsp red miso paste
For the broth
- 200g rice noodles
- 1.2 litres chicken stock
- 2 red chillies, deseeded and finely sliced
- 3cm chunk of ginger, peeled and sliced
- 4 garlic cloves, halved
- 4 tbsp soy sauce
- 4 spring onions, sliced on the diagonal
- 100g baby spinach
- 1 lime, juiced, to serve
Method
- STEP 1
Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
- STEP 2
Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
- STEP 3
Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.
