ABOUT THE RECIPE
This year start from the leftover and bring on your Thanksgiving Brunch table Chicken Meatballs with Miso. avoid leftovers and cook something that children will literally love. They’re not the boring and dry meatballs, because the recipe includes milk, that will make them moist and tender.
¼ cup whole milk
3 tablespoons sweet white miso
1 tablespoon minced garlic
1 teaspoons kosher salt
¾ teaspoon black pepper
½ cup finely crushed Ritz crackers (12 crackers)
1 pound ground chicken (or turkey)
Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture will be very sticky. Lightly wet your hands to prevent sticking during mixing and shaping meatballs.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
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