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 4 scallions 2 cloves garlic 1 oz fresh ginger 1½ lb ground chicken ¼ cup panko breadcrumbs 1 tsp toasted sesame oil 12 oz broccolini 2 oz ponzu 6 skewers 1 Tbsp white miso 1 oz butter 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 1⅓ 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.
Combine meat mixture Preheat the broiler 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 chicken, breadcrumbs, scallions, garlic, ginger, sesame oil, egg and 3/4 teaspoon salt. Mix until well combined.
Form meatballs Using wet hands, shape the chicken mixture into 26 balls, each about 1¾ inches in diameter. Place on a rimmed baking sheet. Trim ends from broccolini then toss with 2 tablespoons oil. Spread out broccolini on another baking sheet.
Cook meatballs and broccolini Broil meatballs and broccolini until they are browned, about 6 minutes. Turn meatballs and broccolini over and continue to cook until meatballs are browned on other side and cooked through, about 6 minutes.
Brush meatballs with ponzu Remove 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.
Make miso butter Meanwhile, 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!