5-Spice Chicken & Corn Meatballs
Note: This page contains affiliate links. If you buy through them, I may earn a commission at no extra cost to you. :)
This is originally from THIS Instagram Post.
Ingredients: 12 meatballs
1 chicken breast (210g), skin on or off, ground OR 1/2 lb ground chicken
1 cob of corn (54g), fresh OR 2.5 tbsp canned corn
1 egg (55g)
2 cloves garlic, minced (15g)
2 stalks green onion, thinly sliced (100g)
2 tbsp (18g) AP flour
1/2 tsp chicken bullion (2g)
1/4 tsp 5 spice powder (1g)
1/4 to 1/2 tsp salt (2-3g)
Directions:
If you’re using a whole chicken breast, ground chicken breast, and garlic in a food processor until it’s uniformly minced.
Add your corn and egg into the mixing bowl.
Add chopped green onions into the mixing bowl, or use shears to cut them directly into the mixing bowl. No extra dishes!
Give everything a preliminary mix before adding seasonings and flour.
Add flour, chicken bullion, 5-spice, and salt. Mix thoroughly and let it rest while you do steps 6-7.
Heat your pan with high heat oil on medium heat to sear the meatballs.
Preheat your oven or air fryer to 400F/205C. We’ll finish the meatballs in the oven.
Form the meatballs and place them directly into the pan. I make meatballs way more now because I use a medium (2 tbsp) scooper. Super convenient!
Brown 2-3 surfaces of the meatballs until your preferred doneness. They do not have to be cooked all the way because they’ll finish in the oven.
Place them onto a baking rack and finish in the oven for 15 minutes. Enjoy!
FAQ:
Q: I made too many! How do I store these?
RAW: Put them into the freezer on a single layer to firm up, then transfer into an airtight container. When you want to eat them, you can add them to soups or re-heat by baking at 375F straight from the freezer, then reverse searing to add a flavorful crust. :)
COOKED: Reheat on stovetop on low heat + splash of water until fragrant, or about 7 minutes on low.
