Brothy Scallion Ginger Chicken Meatballs
These meatballs are so soft and delicious. The broth is so good you can drink it on its own but if you pour it over some jasmine rice its a win! I like to make these in the slowcooker because they come out super soft and moist but feel free to make them in your preferred method if you want something quicker.
Equipment
- Slow Cooker
Ingredients
- 1 lb Ground Chicken Dont use breast; make sure it has atleast 8% fat
- 1 inch Ginger, finally minced
- 2 Garlic Cloves, Minced
- .5 Red Bell Pepper, finely minced
- .5 Lime, juiced
- 1 tsp Salt
- 1/4 cup Panko
- 4 Scallions or Green Onion
- 1 tbsp Fish Sauce
- 2-4 cups Chicken Broth, depending on how much broth you want
Instructions
- Get your scallions, cut off the very end and slice the green part. The white part you will want to cut into thin strips like julienne style and reserve for later.
- in a mixing bowl, add your chicken, ground ginger, garlic, salt, lime juice, red bell pepper, panko and the green scallion pieces. Mix well. Form 5-6 large meatballs or your desired size.
- in your slowcooker, add chicken broth and fish sauce, mix well. Add your meatballs and the white stems of the scallions.
- Cook on high for 3-4 hours.
- Taste your broth-- you can add more salt or lime juice as desired.