Ginger Flavored Chicken Meatballs with Grated Daikon Radish and Ponzu Sauce

Name: Ginger Flavored Chicken Meatballs with Grated Daikon Radish and Ponzu Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Minced chicken thigh; 1/2 bunch Chinese garlic chives; 1 piece worth ●Grated ginger; 2 tsp ●Sesame oil; 1 tsp ●Soy sauce; 3 cm Daikon radish; 4 tbsp Ponzu; 1 pinch Sesame seeds

cookpad.japan @cookpad_jp

I came up with this while using the leftover ingredients from gyoza to make meatballs.
*I recommend making soup from the boiled broth. (This is an idea from COOKPAD user Rimuyura Manma.)
*Adjust the amount of ponzu sauce according to your preference. Recipe by annnnn.

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 gramsMinced chicken thigh
1/2 bunchChinese garlic chives
1 pieceworth ●Grated ginger
2 tsp●Sesame oil
1 tsp●Soy sauce
3 cmDaikon radish
4 tbspPonzu
1 pinchSesame seeds

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Steps

1

Add ground chicken, Chinese garlic chives minced into about 5 mm, and ● to a bowl. Use a spoon to mix thoroughly until it all sticks together.
2

Roll the mixture from step 1 up into big bite-sized balls. (Your hands won't get dirty if you use plastic wrap to shape them).
3

Boil water in a pan, add in the meatballs from step 2 and boil for about 10 minutes. Drain with a sieve after they are done boiling, and remove the moisture.
4

Grate daikon radish while it is boiling, and add ponzu sauce to make the grated daikon radish ponzu sauce.
5

Arrange the meatballs from Step 3 onto a plate, pour the sauce on, sprinkle with sesame to taste, and enjoy.