This dish is actually more Japanese, but it’s incredibly popular in Europe. The chicken meatballs we knew from childhood are now perceived quite differently. They deserve to be made with love and attention. This will be a healthy and delicious!
- 300 g of chicken mince (preferably made yourself using a blender or meat grinder)
- 2 eggs
- Sea salt – to taste
- 1 tsp flour
- 2 tsp cornstarch
- 6 tbsp breadcrumbs
- A small piece of fresh ginger (2-3 cm)
- Teriyaki or yakitori sauce (for an Asian taste), but barbecue sauce also works.
Mix all the ingredients up to the ginger: mince, eggs, salt, flour, cornstarch, and breadcrumbs. Form meatballs from the mixture and coat them in breadcrumbs. Grate the piece of ginger and squeeze the juice out of it. Set the juice aside.
In a pot, bring water to a boil, add the ginger juice, and then cook the meatballs until they float. Once done, remove them and dry them with a paper towel.
If you're using wooden skewers, soak them in water for a few minutes. If you're using metal skewers, grease them with oil. Thread the meatballs onto the skewers. Brown the meatballs on the grill or over the coals, brush them with sauce (teriyaki or barbecue), and brown them a bit more until golden.
Optionally, add spices to taste.
Enjoy!
Mix all the ingredients up to the ginger: mince, eggs, salt, flour, cornstarch, and breadcrumbs. Form meatballs from the mixture and coat them in breadcrumbs. Grate the piece of ginger and squeeze the juice out of it. Set the juice aside.
In a pot, bring water to a boil, add the ginger juice, and then cook the meatballs until they float. Once done, remove them and dry them with a paper towel.
If you're using wooden skewers, soak them in water for a few minutes. If you're using metal skewers, grease them with oil. Thread the meatballs onto the skewers. Brown the meatballs on the grill or over the coals, brush them with sauce (teriyaki or barbecue), and brown them a bit more until golden.
Optionally, add spices to taste.
Enjoy!
