Chicken Miso Meatballs

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

1/4 cup whole milk

3 tablespoons sweet white miso

1 tablespoon minced garlic

1 teaspoons kosher salt

3/4 teaspoon black pepper

1/2 cup finely crushed Ritz crackers (12 crackers)

1 pound ground chicken

Instructions

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.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Notes

https://cooking.nytimes.com/recipes/1019762-chicken-miso-meatballs

Nutrition

• Calories: 250
• Lipides Totaux: 13 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Sodium: 638 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 23 g