Asian Chicken Meatballs

These were so moist and delicious. I used low-sodium soy sauce and chicken broth (those were the two ingredients with options). As a personal preference, I will probably only use about 1 inch of ginger next time. I loved the garlic and water chestnuts in the meatballs...yum!! I served them atop brown rice and drizzled with sweet and sour sauce. Fantastic, healthy dinner!! I was nervous because the mixture seemed too wet to put together - but it WORKED and it resulted in very tender and moist meatballs. :)

This is an amazing recipe! So delicious and fresh! I will definitely be making these again!

These meatballs have a great flavor... although I had difficulty too with holding shape but remained very moist after cooked. Thank You {Made and reviewed for NZ/AUS recipe swap #31, Aug. 2009}

Yummy! The Asian Chicken Meatballs are delicious! I used chicken thighs and minced/grounded the chicken my self as my butcher sold out a the pre-minced chicken. You were right about the chicken didn't hold its shape, so next time I may just use a small amount of chicken stock or just even chicken stock powder for the flavour. However if I used the chicken breast I may of used the whole 1/4 cup of the stock as breast gets dryer quicker. I also used an egg replacer because I don't like eggs. The flavour was perfect, served it with Japanese Spinach Gomae and steam rice. Thank you Sheynath

5 stars- these were a really tasty asian flavoured meatball. The garlic and ginger was not at all overpowering. I did find that the mixture was much moister than the meatballs that I usually make and I was very tempted to add in some rice flour. I made the meatballs as stated and they turned out very tender and moist. They were a little difficult to manouvre in the pan but the final result was well worth the effort. Served on a bed of rice with sweet and sour sauce over the top. Thanks for sharing another great recipe :)