Asian Style Meatballs with Dipping Sauces
These meatballs are very versatile, similar tasting to a dumpling. We use them as part of an appetizer tray with dipping sauces or add them to a bowl of soup, Rice Noodles, Vermicelli, or over rice with steamed vegetables.
Asian Style Meatballs and Dipping Sauces
Gluten Free Tamari is softer in flavor than soy. We usually get about 22 meatballs using our 1 TBSP cookie scoop.
Ingredients
- 1.1 lb (500 gr) ground chicken/turkey
- 1 egg beaten
- 1 TBSP (11 gr) Rice breadcrumbs
- 1 TBSP chives finely chopped
- 2 TBSP cilantro or basil finely chopped
- 1 TBSP (15 gr) ginger, grated
- 1 tsp. fish sauce
- 1 tsp. Tamari
- ½ tsp. salt
- ¼ tsp. pepper
- 1/8 tsp. red pepper flakes optional
Soy Mayo Dipping Sauce
- *2 TBSP Kewpie Mayonnaise
- ½ tsp. Tamari
Thai Soy Dipping Sauce
- 2 TBSP Tamari
- 2 TBSP Rice Vinegar unseasoned
Instructions
- Pre heat oven to 400.
- Chop herbs and grate ginger.
- Add all ingredients to a medium sized bowl and mix well.
- We use cookie scoops to uniformly make the meatballs. Each meatball using a 1 TBSP scoop weighs 30 grams prior to cooking.
- Place meatballs on a baking sheet.
- Cook for 20 minutes.
- Meatballs can be frozen or stored in the refrigerator for several days.
- *Kewpie Mayonnaise is extremely popular in Japan and is made from whole eggs and rice vinegar rather than whole eggs and distilled vinegar. It is richer and has more of a Unami taste. Hellman’s Real Mayonnaise is our favorite North American mayonnaise.
Notes
Always think Sake with Asian food and for good reason!
The dippings sauces will influence some of the wine choices. We look to a white wine with these meatballs, regardless whether they stand alone with dipping sauces or are part of a soup, or rice and vegetable dish.
We’ve paired:
- “G” joy Junmai Ginjo Genshu Sake