Name: Chicken Miso Meatballs
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Dinner
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

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Simon-Rumpza Cookbook

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.

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

Chicken Miso Meatballs

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

Chicken Miso Meatballs

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