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!
Cals 816 · Prot 55 · Carbs 43 · Fat 52
Low-Carb
Try Hello Chef Now
45 min
photo
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!
Cals 816 · Prot 55 · Carbs 43 · Fat 52
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
40 Grams
Soy sauce
20 ML
Eggs
1 Piece
Miso paste
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
15 ML
Fresh coriander
15 Grams
Sesame seeds
10 Grams
Sriracha mayo
Mayonnaise
33 Grams
Sriracha sauce
14 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Can't handle the heat? Go easy on the sriracha!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Before you start

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

Instructions

photo

1 Make meatballs

Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chicken mincealmond flourshallots, 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. 
photo

2 Mix

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

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.
photo

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. 
photo

5 Serve

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

Tips for fussy eaters

Can't handle the heat? Go easy on the sriracha!

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Cheesy Veggie Filled Quesadillas
with Avo Lime Crema
Hot and Cheesy Black Bean Nacho Dip
with Avocado
Spicy Chicken Lettuce Cups
with Coriander
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy