Chicken Miso Meatballs
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup whole milk
- 3tablespoons sweet white miso
- 1tablespoon minced garlic
- 1teaspoons kosher salt
- ¾teaspoon black pepper
- ½cup finely crushed Ritz crackers (12 crackers)
- 1pound ground chicken
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
250 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 23 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs.
- Step 2
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Step 3
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tip
- Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).
Private Notes
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Cooking Notes
me
added crushed red chili & green onion used panko, not ritz crackers served w/Thai Kitchen sweet red chili sauce
Brian
Try heating the milk and dissolving the miso in it, rather than trying to get it evenly distributed as-is in the meat, which can lead to overworking the meat.
Patty H.
Made these last night...delish! The only changes: I used 1/2 tsp salt as miso is salty enough and 1% milk as it was what I had on hand. The texture was really nice but they might benefit from some chopped scallions or even water chestnuts for crunch. Served them with a mess of steamed broccoli. Next time I need quick and delicious hors d'oeuvres, I'll make them bite sized.
TK
Kay Chun does it again. We are such a fan of her meatballs. A tip for getting a well rounded flavor. Put in the oven fro 7 min, take out, flip the meatballs and the orientation of the pan, and put in oven for another 7 minutes. Turn off heat and then let them rest in the heat of the oven for 1 min. Juicy, sweet, umami....we keep coming back to this recipe. A keeper!
Kai
Used panko instead of ritz Added scallions, ginger, a little fish sauce, a little shichimi togarashi Someone described as "like a dumpling without the wrapper" Served over rice with furikake for one In lettuce wrap with gochujang and kewpie for another Generally seems like it could use a sauce or glaze
Fred
If, like me, you’re wondering, sweet white miso and white miso are the same thing.
TK
These are a huge hit as cocktail appetizers. I've been making huge batches of them to freeze for a quick bite when company comes. I follow the recipe exactly, except that I portion the meatballs using a 1 tbs. cookie scoop. This yields about 28 mini meatballs per baking sheet. I cook them for 6 minutes at 425, pull out the pan, flip the meatballs with spoons and cook for another 7 minutes. I freeze and reheat according to the recipe. These are always the first appetizers gone!!
Sarah R.
Suggestion for dipping sauce: use rice wine vinegar instead of plain white vinegar.
dgildar
Wow. Thank you. These are so good! I had some leftover Miso from NYTCooking Salmon Miso Curry (also an A+ recipe). I made these really quickly, and they are absolutely delicious. I reduced the salt to 1/4 tsp as well as the black pepper. That was plenty. Otherwise, followed recipe exactly. Served with garlic noodles and broccoli and I had TJs sweet chilli sauce for dipping. Wonderful, better than restaurant dish.
Sharon
These are amazing and so simple! Listened to advice and used panko, scallions, and ginger, + szechwan peppercorns. Our taste buds sang! Served with dipping sauce, stir fried chinese cabbage, vidalias, red pepper, and hot pepper. Fried udon noodles on the side. Fantastic! Next time will make bahn mi sandwiches with leftovers. Lots of possibilities for individual appetizers in time of plague.
annie o
Definitely a recipe to “glove up” for! Warm the milk and mix in the miso and garlic until it’s a consistent cream-like liquid. Added the liquid to the crumbs (I used Panko) to moisten the crumbs, then mixed the ground chicken. Agree with everyone else to NOT add salt. Rice wine vinegar a must in the dipping sauce. A nice hors d’oevre.
Coccinelle
Mea culpa for not reading the comments thoroughly in advance. Intense salt, inedible. The meatballs need to be turned every 5 minutes or the bottoms will caramelize / unattractive “burned” look is a turn off. My first complete failure from this lovely NYT resource, I will always read feedback moving forward.
2tattered
What’s a Christmas party?
Sheila Mooney
I made half a recipe of these with *ground veal* I had left over from another recipe. Was not prepared for how good they were! As someone mentioned, whisking the milk and miso together before adding meat and crumbs (I used panko) makes for a homogenous mixture. Baked at 425° in my cast iron skillet (I only had 7). Shook them around twice. Made a concassée of fresh tomatoes with olive oil and a little onion and thyme, basta. So fast, so delicious...
jane
For kosher/dairy-free version you can replace the milk with coconut milk.
Lesley
Used creme fraiche rather than milk and panko not Ritz crackers and added ginger and scallions and a little red pepper. Didn't need extra salt. Cooked at 425 on the top shelf for 10 mins, flipped and cooked for another 7. very nice, not dry but prefer the texture of pork
Lauren H
Double batch bc so easy and freezes well. Whisk milk, miso, garlic, and addition of 4 tsp grated ginger until smooth; add crushed crackers/panko to make pan add; Add meat (50/50 chicken/turkey), combine but don’t overwork; Use small cookie scoop to make large cocktail meatballs (scoop holds 2 tsp) Bake on parchment at 350F for 7 min; flip and bake another 5-7 min OR Baste/roll meatballs in Japanese BBQ Sauce and return to pan to finish baking If rolling may need to flip and bake a few more min.
AM
Generally good. I added ginger and scallions are others recommended. I would form smaller balls next time- the 2 inch diameter was too large and only made 7! Salt was right for us
Gloria R
I made again and my husband and I agreed they were even better this time than the first! I used turkey instead of chicken, fat free milk and 34 degree crisp crackers as I was out of panko. I also used red miso again and chose scallions this time for the dipping sauce instead of red pepper flakes. I don't think you can go wrong with this recipe.
diana d
This is such a great and simple recipe I love it. It is a bit salty with the miso paste, salt and crackers. Next time I will skip adding salt.
Caitlyn
I think a lot of ya’ll saw “miso” and immediately went to “asian” but really this is just a delicious all purpose meatball recipe. It would be good drenched in marinara in a bowl of spaghetti or on a sandwich, as appetizers with bbq sauce or sweet chili sauce, or shoved in a pita with some yogurt and cucumber. The seasonings are obviously adaptable to your preference or usage, but the overall ratios are the star. Personally, I used panko (on hand) and cut back on the salt to 1/2tsp. So good!
Gloria R
These were fantastic, despite me changing the recipe to use what I had on hand! I only had red miso so used 2 Tblspoons vs. 3 as it is stronger than white miso. I used panko and I had some ricotta left over so used that instead of mile (I only had fat free ultra filtered milk anyway). I also made the dipping sauce with red pepper flakes and served it all over cauliflower rice. So good! They would be great as apps as well.
watercupcake
Really tasty but they were pretty mushy and didn’t hold their shape. I used “ground chicken “ and not ground chicken breast. Next time I’ll skip the milk or perhaps add some powdered milk ( always have that on hand). Thinking I might try ground turkey breast which is much easier to find. Also used finely chopped scallion and ginger.
Raphael
Should have read the comments, was way too salty. Had some sweet chilli sauce with them which helped.
deb
Not edible. Way too salty!!
Smufty
Too salty as written, especially if dipped in the suggested sauce. Much better as closer to 30 small meatballs rather than 12 large. Bland enough for my 10 year old. Too bland for most adult palates.
Mary
Definitely go with Panko or the whole business tastes like a Ritz cracker. For those who can’t do milk, try substituting, lemon juice or lime juice, or simply going without. For each pound of ground chicken try adding half a cup of chopped scallions and half a cup of cilantro, and roll the meatball toasted sesame seeds. Serve with Bibb lettuce cups and sesame oil. I routinely double or triple this recipe, and freeze the balance.
BSD
These were easy and flavorful. I used Almond milk and it was fine. I also made GF breadcrumbs by toasting two slices of GF bread and pulverizing in a mini processor. Finally, I used ground chicken thigh from a local co-op, which meant more moist meatballs. Added some fresh ginger, too. They were delicous. Will make again.
Merry
For something so simple, these are excellent. We took the suggestion from Brian and mixed the miso and milk before adding to the chicken. Easy to see why these would be a delicious appetizer.
rhaz
Oh my goodness, just get a salt lick! Am shocked by the good reviews. If you are someone who does not like salty foods, I’d suggest moving on. Any recipe that needs to be modified to the extent this one does isn’t worth saving.
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