Photo: Miso Chicken Meatballs (left) and Pork Schnitzel Meatballs (right)
¼ c whole milk
½ c panko
3 Tbsp white miso paste
1 Tbsp minced garlic
2 tsp grated fresh ginger
¾ tsp black pepper
1 lb ground chicken
Heat oven to 425 degrees, convection if you have it. Line standard half sheet pan with a silicone mat.
In a large bowl, add the panko and milk, and allow to sit for a minute to hydrate the panko. Then add the garlic, miso, ginger, and pepper, and mix well.
Add the chicken and gently mix with hands until just incorporated. The mixture will be very sticky and seem like it’s too wet – that’s how it’s supposed to be. Leave it alone. Lightly wet your hands to prevent sticking, and form meatballs slightly smaller than golf balls. Place them on the pan with about ½-inch between – they won’t expand or spread. All of the meatballs will fit on one sheet pan.
Bake until cooked through, about 10 minutes. Serve warm.
Adapted from NYT Cooking.