Japanese Meatballs with Shishito Peppers

Japanese Meatballs with Shishito Peppers

Japanese Meatballs with Shishito Peppers.  These chicken meatballs are a little burst of sunshine in your mouth.  Really easy to make, healthy and so flavorful.  I think they are the best chicken meatballs I have ever eaten and I am so happy to have found this recipe.  I used processor and chopped the chicken thighs myself.  But, I bet you could use the dark ground chicken.  The texture is a little different but I am sure they would probably taste as good.  This recipe will not disappoint.

 

 

 

INGREDIENTS

4 White Button mushrooms

2 1/2 pounds boneless, skinless chicken thighs

1/4 cup plus 1 tablespoon white miso, organic GF

3 scallions, minced

1/8 tsp salt

3/4 tsp ground peppers

2 Tbs sesame oil untoasted

12 shishito peppers (at least 2″ long)

1/4 cup Tamari

2 tablespoons mirin

5 garlic cloves—2 crushed, 3 minced

One 2-inch piece of fresh ginger, thinly sliced, plus 1 1/2 tablespoons minced ginger

1 teaspoon Monk fruit sugar

DIRECTIONS

In a small sauce pan, combine the soy tamari, mirin,crushed garlic cloves,sliced ginger and monk fruit sugar.  Cook over medium heat until slightly reduced, about 5 minutes.

Meanwhile in a food processor, pulse the mushrooms until minced; transfer to a bowl.  Pulse the chicken until finely chopped and add it to the bowl with mushrooms.  Add the miso, 1 Tbs of oil, the scallions, minced garlic and ginger, salt and pepper and mix well.

In a small nonstick skillet, cook one third of the meat mixture over medium heat just until it is no longer pink.    Let it cool slightly then mix the cooked chicken back in with the raw chicken.  Form into 1/4 cup oval patties.  I weighed mine into 2- 3 ounce balls.

Thread two meatballs and two shisito peppers on to two skewers.   One skewer should be on one side of the pepper and meatball and the other on the other side.    Transfer to a baking sheet and refrigerate for at least 15 minutes.  I put in the freezer so the would stay firm before grilling.

Brush the meatballs and peppers with sesame oil and grill.  Basting with the sauce until lightly charred and cooked.

NUTRITIONAL CONTENT per six ounces 2 skewers ( 6 oz protein): Calories 320.36;fat 16.91 g; carbs 10.15 g; protein 31.87g 

Original recipe from “Food & Wine Magazine”