These tasty chicken meatballs are inspired by classic Japanese flavors and add a great twist to traditional meatballs. This recipe is really easy to make, healthy, and flavorful too. You can make these for meal prep, appetizers at a party, or even just as a high-protein snack on busy days!
4 white button mushrooms
2 1/2 lbs boneless, skinless chicken thighs (or substitute ground chicken)
1/4 cup organic white miso
3 scallions, minced
1/8 tsp salt
3/4 tsp ground peppers
1 tbsp sesame oil
12 shishito peppers (at least 2″ long)
1/4 cup GF soy sauce
5 garlic cloves – 2 crushed, 3 minced
2-inch piece of fresh ginger, thinly sliced
1 1/2 tbsp ginger, minced
In a small sauce pan, combine the soy sauce, crushed garlic cloves, and sliced ginger. Cook over medium heat until slightly reduced, about 5 minutes. Set aside.
Meanwhile in a food processor, pulse the mushrooms until minced then transfer to a bowl. Pulse the chicken until finely chopped and add it to the bowl with mushrooms. Add the miso, sesame oil, scallions, minced garlic, minced ginger, and salt & pepper. Mix well.
In a small nonstick skillet, cook one third of the meat mixture over medium heat just until it is no longer pink. Let it cool slightly, then mix the cooked chicken back in with the raw chicken. Form into 1/4 cup oval patties. I weighed mine into 3 ounce balls.
Alternate threading a meatball and a shishito pepper on to skewers, until all the meat and peppers are used. Transfer to a baking sheet and refrigerate for at least 15 minutes so they stay firm when grilling.
Brush the meatballs and peppers with the sauce and grill. Basting with the leftover sauce until lightly charred and cooked.
Nutrition Facts per 3 meatballs & 3 peppers (about 6oz protein): 320 calories, 17g fat, 10g carbs; 32g protein