Chicken Meatballs with Ginger and Miso

Preparation

1. Step 1

   Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.

2. For grilling:

   Step 2

   Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2–3 meatballs per pair of skewers.

3. For poaching:

   Step 3

   Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.

4. For baking:

   Step 4

   Preheat oven to 425°F. Grease a glass or metal baking dish with oil.

   Step 5

   Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.

   Step 6

   Let meatballs cool 5 minutes in baking dish before serving.

5. Do Ahead

   Step 7

   Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.