Quick Chicken Meatballs with Ginger + Scallions
This is the first non-vegetarian recipe I have ever shared here on Olive + Wisteria. When I started eating meat again in fall 2022 after five and a half years as a vegetarian, it took a while to get used to. During this transition period I developed the recipe for my Quick Chicken Meatballs with Ginger + Scallions. I found these incredibly palatable while I was reacquainting myself with meat. Even now, after over a year of being a meat eater, I still love this recipe. It’s a big hit with my family too!
I didn’t experience any crazy digestive issues or find the flavour of meat to be offensive after all that time as a vegetarian. What I struggled with was the texture of meat. There are a ton of great vegetarian meat substitutes on the market now and some of them bear an almost frightening resemblance to meat, but none of them has gotten the texture just right, in my opinion.
To give you an idea of what I mean, the first time I had a steak after transitioning away from vegetarianism it took me an hour to eat it because of all the chewing! I never had to chew Beyond Meat that much!
Recipe Details
Enough about me and my eating habits, let’s talk about the recipe. These Quick Chicken Meatballs with Ginger + Scallions have only 7 ingredients and come together in 40 minutes, making them the perfect weeknight dinner. They also store super well and make a great lunch the next day. Bonus!
I like to use a microplane grater to get the ginger and garlic super fine, but the thin side of a box grater would work too. A rough chop works perfectly for the scallions, no need for uniform slices.
In this recipe I use coconut aminos, but soy sauce or tamari would work well as a substitute. Rolling the meatballs in the coconut aminos before browning them creates a delicious, slightly salty coating that browns up nicely during cooking.
A cast iron skillet is the perfect pan for this recipe because it can be transferred right from the stovetop to the oven. Once the meatballs have been browned, you can just pop the skillet right into the oven!
Mix the Meatballs
Start by preheating your oven to 350°F.
In a medium mixing bowl, combine the ground chicken, garlic, ginger, scallions, 1 tablespoon of the coconut aminos, and the salt. Use your hands to mix until the ingredients are well dispersed.
Shape the Meatballs
Using a small cookie scoop, portion the meatballs, rolling them between your palms to create a nice round shape. If you do not have a small cookie scoop, you can portion the meatballs into approximately 2 tablespoon portions with measuring spoons. The recipe will make about 18 to 20 small meatballs.
Measure the remaining 2 tablespoons of coconut aminos onto a shallow dish or plate. Swirl to coat the dish. Roll the meatballs in the coconut aminos.
Cook and Enjoy!
Heat your cooking oil in a medium cast iron skillet over medium heat. Add the meatballs and brown for 8 to ten minutes, about 2 minutes per side.
Transfer the browned meatballs to the preheated oven and bake for 20 minutes or until cooked through.
Serve immediately, or store in the fridge for up to three days.
More Dinner Ideas
Here are some other delicious dinner recipes you may enjoy:
Sheet Pan Sweet Potato Salad with lemony Tahini Sauce
If you make these Chicken Meatballs with Ginger + Scallions be sure to leave a comment and recipe review. Your feedback means a lot to me! As always, if you make this recipe don’t forget to tag me on Instagram!
xx
Ashley
Quick Chicken Meatballs with Ginger + Scallions
Ingredients
- 1 pound ground chicken
- 1 bunch scallions, chopped (green onions)
- 1 tablespoon ginger, finely grated
- 4 cloves garlic, grated
- 1/2 teaspoon fine sea salt
- 3 tablespoons coconut aminos*, divided
- 2 tablespoons avocado or other neutral cooking oil for browning
Instructions
- Preheat the oven to 350℉. In a medium mixing bowl, combine the ground chicken, chopped scallions, ginger, garlic, sea salt, and 1 tablespoon of the coconut aminos. Use your hands to mix until fully combined.
- Pour the remaining 2 tablespoons of coconut aminos into a shallow baking dish or plate. Portion the chicken mixture into meatballs that are approximately 2 tablespoons in size. I like to use a small cookie scoop to do this.
- Roll the meatball between your palms to get a nice rounded shape, then roll it around the shallow dish with the coconut aminos to coat. Repeat with the remaining meatballs.
- Preheat a medium cast iron skillet over medium heat. Add the neutral cooking oil and swirl to coat. Add the meatballs and cook for about 8 to 10 minutes, turning every two minutes to ensure even browning on all sides.
- Transfer the skillet into the oven and bake for 20 minutes or until the meatballs are cooked through. Enjoy immediately or store in the fridge for up to three days.