Japanese chicken meatballs and broccolini with miso-butter

We like to call these potsticker meatballs because they taste like the delicious insides of a potsticker dumpling.
By: Anna Decker / 08/10/2015 /

Full of fresh ginger, scallions and garlic, they get brushed with ponzu- a citrus seasoned soy sauce- when hot from the broiler. While they roast, broccolini browns alongside then gets tossed with a combination of miso and butter for a savory silky coating. Sushi rice is a pleasantly sticky accompaniment. Cook, relax, and enjoy!

What You’ll Need: 1 cup sushi rice 1 lb ground chicken 3 tablespoons panko breadcrumbs 1 inch fresh ginger 2 scallions 1 garlic clove ½ teaspoon toasted sesame oil 1 bunch broccolini 2 tablespoons unsalted butter, softened 1 tablespoon white miso ¼ cup ponzu 4 skewers Olive oil Coarse salt Freshly ground pepper 1 large egg

Equipment: Zester Small saucepan 2 rimmed baking sheets

Recipe Steps:

  1. Cook rice Wash rice in a bowl of water, drain. Repeat. Bring 1¹⁄³ cups of water, rice, a pinch of salt to a boil in a small saucepan then reduce to a simmer, cover and let cook until water is absorbed, about 15 minutes. Let stand, covered until ready to serve.

  2. Combine meat mixture Heat the broiler to high with rack 6 inches from heat source. Remove root ends from scallions then finely chop white and pale green parts. Peel and finely chop garlic. Peel and finely grate ginger. In a mixing bowl, combine the chicken, breadcrumbs, scallions, garlic, ginger, sesame oil, egg and ½ teaspoon salt. Mix until well combined.

  3. Form meatballs Using wet hands, shape the chicken mixture into 16 balls, each about 1¾ inches in diameter. Place on a rimmed baking sheet. Trim ends from broccolini then toss with 1 tablespoon oil. Spread out broccolini on another baking sheet.

  4. Cook meatballs and broccoliniBroil meatballs and broccolini until they are browned, about 8 minutes. Turn meatballs and broccolini over and continue to cook until meatballs are browned on other side and cooked through, about 6 minutes (remove broccolini if done sooner).

  5. Brush meatballs with ponzuRemove both baking sheets from the oven. Brush meatballs with some of the ponzu. Let rest for 5 minutes then divide meatballs among skewers for serving if desired.

  6. Make miso butterMeanwhile, combine miso and butter in a bowl until smooth. Toss broccolini with miso butter while still warm. Serve rice topped with broccolini and skewers of meatballs. Serve extra ponzu on the side for dipping. Enjoy!