My family loves these chicken meatballs. I've been just making them without following a fixed recipe, but I measured everything to commemorate (?) the beginning of hot pot season and uploaded the recipe. The textures of the green onions, shiso and sesame seeds add lots of flavor, so I'd love for you to try these meatballs.Knead the mixture very well, with lots of love.This recipe leaves you with 1/2 an egg left over, so I always make double the amount and we just eat it up in one sitting, or I freeze half a batch. Recipe by Kamakurashokudou

I love fried meatballs and Chinese cabbage simmered together, so I made a hot pot using both plus lots of vegetables, that a lot of people can enjoy together. The dipping sauce is homemade too.The rich sauce lets you enjoy lots of vegetables.If you add things like bok choy, tatsoi or Chinese chives to the usual hot pot vegetables, it will be change of pace from the usual. Recipe by Tamochan

These are the cheesy meatballs I used in my Italian Tomato Hot Pot,.I'm listing them as their own recipe.If you have any left over, freeze them for use in your next hot pot, or with a meatloaf-like flavoring as a dish in a bento lunch box. Recipe by milktime

Chicken meatballs are usually just boiled, but I thought browning them in a pan would make them really tasty. It was a big success.When browning the chicken meatballs, make sure you brown them well over high heat. You could also just simmer the chicken meatballs without browning them. In that case, simmer them for about 10 minutes. You can add any other ingredients you like. Recipe by Tsuyuneburi

I wanted to eat delicious chicken meatballs!Knead the mixture for the chicken meatballs. Knead like your life dependeds on it! For 4 servings. Recipe by Shibacchi

I made it using the leftover kimchi and vegetables I had in my fridge.I recommend this since you can even make the soup easily using everyday ingredients!For the vegetables to be added, use the leftover ones in your fridge.If you can have the ingredients mixed beforehand, you can make both the tofu meatballs and soup very easily. For the vegetables to be added to the hot pot, let's add the leftover ones of your choice from your fridge. In creating the "shime (finish)', please do so with anything you like, such as udon, rice porridge, and ramen. Recipe by Ponie

This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Recipe by Nassan

When I was little, I think the popular method to make meatballs for bentos was to heat pre-made meatballs in boiling water.I wanted to make homemade meatballs for my family, so I came up with this recipe!There are tips listed in many of the steps.Adding vinegar is optional. I make this both with and without it, depending on what I feel like. For approx. 18 meatballs. Recipe by Hiromanma

These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist.

These are THE best meatballs. Period. People literally beg me for them. People offer to pay me for them. I make a lot, and it's never enough.They are time consuming. Make a lot. This recipe scales nicely.They are moist. They are delicious. You will not eat just one.They freeze really well. I put 6 plus sauce in quart freezer bags. Throw in a pot with lid on low heat for 45 or so minutes and you've got a super easy, super delicious meal.

soooooooo delicious ~(o.o)~

These meatballs are great in an Italian dish or paired with BBQ sauce and mozzarella cheese on a sandwich.Ground beef (1241 calories): more protein, less fatBread crumbs (180 calories): softens meatballs, dilutes flavorEggs (140 calories): binds meat togetherOnions (32 calories): adds flavorGinger (19 calories): adds flavor and texture. Contains a proteolytic enzyme that naturally breaks down protein for tendernessGarlic (16 calories): adds flavorSalt (0 calories): adds flavorPepper (0 calories): adds flavor417 calories per 8 ounce serving