Chicken Meatballs

• Gluten free

• Meat

  • 14 oz Ground chicken

• Produce

  • 1 1/2 Bell peppers (3 oz, sweet
  • 1 inch Ginger
  • 1 Green onion/scallion

• Refrigerated

  • 1 Egg
  • 5 oz Tofu, medium firm

• Condiments

  • 1 tbsp Mirin
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Potato/corn starch
  • 1 Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 2 tsp Rice vinegar

Found on justonecookbook.com

Ingredients

• 14 oz (400 g) ground chicken
• 5 oz. (142 g) medium firm tofu (about ⅓ of 14-oz. package)
• 1 ½ sweet bell peppers (3 oz, 87 g) – I used 3 colors
• 1 green onion/scallion
• 1 inch ginger (about 1 tsp. grated ginger)
• 1 egg
• Salt
• Freshly ground black pepper
• Oil for cooking
• 1 Tbsp. soy sauce
• 1 Tbsp. sugar
• 1 Tbsp. mirin
• 2 tsp. rice vinegar
• ½ tsp. potato/corn starch

Directions

• In a small bowl, whisk together the ingredients for the sauce and set aside.
• Wrap the tofu with paper towel and let it drain for 15 minutes.
• Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
• Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
• In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces.
• Add the egg and mix all together.
• Add the grated ginger, salt, and black pepper and combine well.
• Using two tablespoons or a cookie scoop, make a small ball.
• Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.
• When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.
• When the meat is cooked through, add the first batch back into the pan (if there are any).
• Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.