Ingredients
Equipment
Method
- Grate the fresh ginger and mince the garlic cloves. Chop the green onions and cilantro finely. Prepare rice according to package instructions if not already cooked.
- In a large mixing bowl, combine ground chicken, grated ginger, minced garlic, chopped green onions, breadcrumbs, beaten egg, soy sauce, honey, sesame seeds, salt, and pepper. Drizzle in 2 tablespoons sesame oil. Mix until just combined.
- Form the meat mixture into approximately 1-inch meatballs using hands or a small scoop. Place on a plate or tray.
- Heat 1 tablespoon sesame oil in a non-stick skillet over medium heat. Cook meatballs in batches for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
- Spoon cooked rice onto plates. Top with warm meatballs. Garnish with chopped cilantro and extra sesame seeds if desired. Serve immediately.
Notes
- Mix meatball ingredients just until combined to keep meatballs tender and avoid toughness.
- Use medium heat when cooking meatballs to prevent burning outside while ensuring inside is cooked.
- Drain cooked meatballs on paper towels to remove excess oil for a cleaner taste.
- You can bake meatballs at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
- Make meatball mixture ahead and refrigerate, then shape and cook when ready for convenience.