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Meatballs With Ginger Root And Radish Greens

Description Recipe

Savory meatballs made with fresh herbs.

Yield: 1-2 servings

8-10
ounces of skinless, boneless chicken thighs. Or use pre-ground turkey/chicken from the store
1
Tablespoon of soy sauce (or to your taste)
1
teaspoon of grated ginger root (or to your taste)
½
cup panko crumbs
1
cup radish greens, roughly chopped
salt and pepper
1
teaspoon Asian garlic chili sauce (optional--but it tastes great)
This should serve 1-2 people

I didn't measure a lot of this. I added what seemed like the right amount of whatever ingredient, and after mixing it all together, I cooked a small bit of it and tasted it. I found I needed more soy sauce. So, add whatever you like.

Put all the ingredients into a food processor and pulse until it is ground in a rough mixture. Wet your hands and roll out meatballs or patties the size of silver dollars. Heat a non-stick skillet sprayed with Pam or oil until it's hot, add the meatballs or patties and cook on each side over medium heat until done. It took mine about 4 minutes on each side. Don't overcook.

This should serve 1–2 people