A quick dive into deliciousness that fuses honey, ginger and a host of flavors into saucy chicken meatballs and beautiful noodles. This can be made quickly in a food processor, or simply mixed together with ground chicken or pork to save some time. Want a plant based version? Consider subbing out the meatballs with oven fried tofu. We loved how the meatballs and sauce elevate Udon noodles (which we use for this recipe) but you can also mix with rice noodles, your favorite rice or make a meatball sandwich. Once you have the meatballs, there is so much you can do with them. Let’s get cooking.
Serves: 4
Difficulty: easy
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
Meatballs
2 lb boneless skinless chicken breasts and thighs, or MoC ground chicken
3 green onions, rough chopped
2 T garlic, crushed
¼ c cilantro
3 T ginger, minced
1 T soy sauce
1 t sugar
½ t black pepper
1 egg
2 T rice flour
Honey Hoisin Sauce
¼ c Glory Bee local honey (from Oregon)
¾ c Tan Tan Hoisin Sauce (from Oregon)
¼ c tamari/GF soy sauce
2 T brown sugar
1 T garlic powder
¼ c rice vinegar
Combine all well. Reserve until ready to glaze meatballs.
Steps
Preheat the oven to 350F.
Combine meatball ingredients in a food processor (if using whole breast/thigh meat) until finely minced but not mushy. If using MoC ground chicken, simply process all ingredients except chicken and pulse meat into mixture briefly at end.
Shape mixture into 2 oz. meatballs using two spoons and drop into a lightly-oiled baking dutch oven/braising pan or other baking dish (can also do on a parchment lined baking sheet).
Bake for 8 min.
Pour Honey Hoisin Sauce over meatballs and continue baking until 165F internal temp, about 5 min. more (13-14 min. total bake time).
Add Udon noodles to the pan and mix it all together to get the noodles saucy.
Top with sesame seeds, chopped onion, thinly sliced cucumber, red and yellow peppers.
