Honey Glazed Chicken Miso Meatballs

with Rainbow Slaw
Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups. Here we use it in chicken meatballs!
1,547 Reviews
Cals 925 · Prot 62 · Carbs 55 · Fat 56
Low-Carb
Try Hello Chef Now
45 min
Honey Glazed Chicken Miso Meatballs with Rainbow Slaw
Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups. Here we use it in chicken meatballs!
1,547 Reviews
Cals 925 · Prot 62 · Carbs 55 · Fat 56
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken meatballs
Chicken mince
400 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Ginger
30 Grams
Almond flour 2*
40 Grams
Soy sauce 9*
20 ML
Eggs 5*
1 Piece
Miso paste 9*
20 Grams
Vegetable oil
2 Tbsp
Honey
15 Grams
Rice vinegar
30 ML
Rainbow slaw
Carrot
1 Piece
Snow peas
100 Grams
Red cabbage
300 Grams
Spring onion
40 Grams
Lime
1 Piece
Sesame oil 3*
15 ML
Fresh coriander
15 Grams
Sesame seeds 3*
10 Grams
Sriracha mayo
Mayonnaise 5*9*13*
33 Grams
Sriracha sauce
14 Grams
Salt
0.5 Tsp

Allergens

*2 Tree Nuts, *9 Soya, *5 Eggs, *3 Sesame Seeds, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make meatballs

1 Make meatballs

Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chicken mince, almond flour, shallots, garlic, ginger, half the soy sauce, eggs and miso paste in a large bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate.
Tip! The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!
Mix

2 Mix

In a small bowl, combine the mayonnaise, sriracha and a pinch of salt. Set aside. This is your sriracha mayonnaise.
Prep

3 Prep

Peel and grate the carrots. Slice the snow peas, lenthways. Slice the red cabbage and spring onion as finely as possible. Juice the lime. Toss the carrots, snow peas, spring onion, red cabbage, sesame oil and lime juice in a bowl with the remaining soy sauce. Massage for 30 sec or until soft.
Fry meatballs

4 Fry meatballs

Heat a large non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken meatballs and cook for 6 min or until browned. Reduce the heat and add the honey and rice vinegar. Cover with the lid and cook for 5 min further.
Serve

5 Serve

Divide the meatballs and salad among plates. Drizzle with the sriracha mayonnaise and garnish with the fresh coriander leaves and sesame seeds.
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