Chicken Miso Meatballs

• servings: 4 servings
• total time: 20 minutes

Ingredients

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

Directions

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
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Sodium: 638 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 23 g