I thought this was a great recipe. I followed the directions exactly. I would make again, but I think I would modify the meatball ingredients. I thought the meatballs were to gingery. I am not sure if it was because I used bottled ginger instead of fresh. Next time I make this, I will either use less bottled ginger or ground ginger.
Asian meatballs are an awesome idea. These were very good. I will be experimenting with this again because there's a lot of ways this recipe could be changed up. The rice with vegetables is nice balance. The soy sauce takes care of no salt in recipe. I browned them in a little oil on top of stove but finished them in oven.
This meal was delicious, easy, and well-rounded. I followed the recipe exactly, so I did not add breadcrumbs although I can see where that would be beneficial. I do plan on using a bit less soy sauce and sugar - overall though, I can't wait to make it again!
We grind our own chicken, so the texture is soft. I added a sprinkle of seasoned bread crumbs, and used onion chive instead of scallions. I baked the meatballs at 425 for 25 minutes (at high altitude), then added them at the end. Great flavor, we loved the ginger. I added carrots for color, and the dish was easy and beautiful! I'll definitely make this again.
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