Chicken meatball is the most delightful snack of all time. People enjoy having it with a dipping sauce made from soybean paste and top with fresh cucumber and herbs. These meatballs are delicious as an appetizer or in a soup with noodles.
How to prepare chicken meatballs?
To make chicken meatballs, place cut chicken breast, and seasonings in a large bowl. Mix everything thoroughly; then use a food processor to blend all into a paste, then roll into balls out of the mixture.
In a large pot, bring water to simmer, gently drop the balls into it and cook on medium heat until they float to the top. Prepare a bowl of cool water and place them in it to stop the cooking process, then drain.
You can serve these cooked chicken balls the way they are with a soybean paste dipping sauce, cucumber, and herb, or to have a more pleasant flavour by deep-frying them in the hot oil and serving them with the sauce and enjoy.
Tips for bouncy Chicken Meatballs
- Chicken breast is the best choice for chicken balls as it has a sticky texture.
- When blending the chicken in a food processor, keep the meat as cool as possible by adding ice cubes or ice water.
- Pause the machine as often while adding ice water, and spreading the meat evenly before continuing to blend helps the machine to rest and make the paste smooth evenly.
- When forming the meatballs, you can use just cool water with a spoon and use cooking oil on your hand that helps keep the meat from sticking to your hand and gives a smooth meatballs.
How to make soybean paste dipping sauce
- In a blender, mix the salted soy bean with water until fine and set aside.
- Place a saucepan over medium heat, add vegetable oil, minced garlic, stir until golden brown.
- Then add palm sugar, and stir until it is completely melted.
- Add crushed chili peppers, salt, soybean water mixture, and mix.
- Pour in the cornstarch water mixture and constantly stir to thicken the sauce.
- Then add a tablespoon of ketchup and stir well.
- Once it’s start boiling, turn the heat off.
Serving with dipping sauce
People enjoy having chicken meatballs with a soybean paste dipping sauce and top with fresh cucumber and fresh herbs. Or put them in chicken soup with noodles.
Deep-fry is one of the most favourite!
Again, it’s depend on how you like the chicken meatballs to be served. They are delicious in many ways!
The outside of these chicken meatballs is bouncy, and the inside is moist. They’re great in soup, hot pot, or as a dipping sauce-based party snack. The options are limitless!
MORE MEATBALLS RECIPE YOU MAY LIKE
- Phnom Penh Noodles Soup with Pork Meatballs
- Beef Soup with Beef Meatballs
- Fish Noodles Soup with Fish Meatballs
- Beef Noodles Soup with Beef Meatballs
- Pin Noodles Soup with Pork Meatballs
Chicken Meatballs
Ingredients
Method
- First, cut the chicken thighs into small cubes which make easier to blend.
- In a mixing bow, combine tapioca starch, baking powder, sugar, salt, chicken soup base mix, minced garlic, ice water, and stir to combine.
- Pour the mixture into a bowl of cut chicken breast, mix well.
- Cover with plastic wrap and refrigerate for 1 hour.
- After 1 hour, take the chicken from the fridge and put into a food processor to blend for a few minutes.
- Pause the machine as often to spread the meat evenly, and continue to blend until it turns into a fine paste. Place it in a plate to get ready for rolling.
- On the side, get a bowl of cool water and a spoon ready.
- Bring a large amount of water to a boil, then reduce to low heat.
- Start rolling the chicken balls and gently drop into simmering water. You may use your hand to roll or two spoons to shape the balls.
- Cook the meatballs on medium heat until they float to the top.
- Then transfer into a bowl of cool water to stop the cooking process and wait for a few minutes then drain.
- In a blender, mix the salted soy bean with water until fine and set aside.
- Place a saucepan over medium heat, add vegetable oil, minced garlic, stir until golden brown.
- Then add palm sugar, and stir until it is completely melted.
- Add crushed chili peppers, salt, soybean water mixture, and mix.
- Pour in the cornstarch water mixture and constantly stir to thicken the sauce.
- Then add a tablespoon of ketchup and stir well.
- Once it's start boiling, turn the heat off.
- We may serve it with or without deep-frying; with soybean dipping sauce, cucumber and herb.
- Enjoy!
