Chicken Meatballs with Ginger & Miso


Chicken Meatballs with Ginger & Miso

Take your little on one a taste adventure with these Chicken Meatballs with Ginger & Miso. Suitable from 1 year +


350g minced chicken
1 egg, beaten
25g panko
1 teaspoon soy sauce
4 large spring onions, sliced
1 teaspoon white miso paste
2 teaspoon fresh ginger, grated
Plain flour
Sunflower oil

1 tablespoon sweet chilli sauce
2 tablespoons soy sauce
1 tablespoon runny honey

2 tablespoons toasted Sesame seeds


  1. Make the meatballs. Measure all of the ingredients into a processor. Whiz until the mixture comes together. Shape into 18 balls and coat in a little flour.
  2. Heat 2 tablespoons of oil in a frying pan. Fry the balls for 8-10 minutes until they are golden and cooked through. Turn off the heat.
  3. Mix the sweet chilli, soy and honey together in a bowl. Pour over the meatballs and shake the pan to coat. Sprinkle with sesame seeds.

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