Steamed Chicken Meatballs with Bok Choy & Shiitake Mushrooms

Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms

Welcome to a culinary journey that celebrates comfort, flavor, and incredible nutrition! If you’re searching for a dish that warms you from the inside out while ticking all the boxes for healthy eating, then look no further than these magnificent Steamed Chicken Meatballs. This isn’t just a recipe; it’s an experience – a gentle embrace of aromatic ginger, tender chicken, and vibrant greens, all simmering together in a light, savory broth. Perfect for a cozy weeknight dinner or a nourishing meal prep option, these tender chicken balls are poised to become a new favorite in your kitchen.

Why You’ll Love This Steamed Chicken Meatball Recipe

There’s a lot to adore about this exceptional dish, making it more than just another meal on your rotation. Here’s why these Steamed Chicken Meatballs are about to win your heart:

• Unbelievably Tender: Forget dry, dense meatballs! Our special technique ensures these are the juiciest, most tender chicken balls you’ll ever make, practically melting in your mouth.
• Seriously Healthy: Lean ground chicken, plenty of fresh vegetables like bok choy and shiitake mushrooms, and a delicate steaming method make this a truly healthy chicken meatball soup. It’s naturally gluten-free and can easily be adapted to be a low carb Asian meatballs delight.
• Packed with Flavor: Infused with the fragrant duo of fresh ginger and scallions, these aren’t just any meatballs – they’re ginger scallion chicken meatballs, offering an authentic, bright, and savory taste profile reminiscent of classic Chinese chicken meatballs recipes.
• Effortlessly Elegant: While simple to prepare, the vibrant colors and delicate presentation of these ground chicken recipes with bok choy and shiitake mushroom soup with meatballs make it feel like a gourmet meal.
• Versatile & Adaptable: Whether you’re craving a light broth or a heartier meal, this recipe adapts beautifully to your preferences.

Ingredients & Substitutions

Crafting these delectable Steamed Chicken Meatballs requires a few key ingredients, each playing a vital role in creating a harmonious and flavorful dish. Don’t be afraid to experiment with substitutions to make it your own!

The Tender Meatball Base

• Ground Chicken: We recommend using ground chicken with a slightly higher fat content (around 92-93% lean) for the juiciest results. However, 99% lean will also work, just be mindful of overmixing.
• Fresh Ginger: Finely grated or minced. This is non-negotiable for that authentic Asian flavor profile that defines these ginger scallion chicken meatballs.
• Scallions (Green Onions): Thinly sliced, both white and green parts. Adds a fresh, pungent oniony kick.
• Soy Sauce (or Tamari): Use low-sodium soy sauce for better control over salinity. For a truly gluten free chicken meatballs recipe, opt for tamari.
• Sesame Oil: Toasted sesame oil provides a rich, nutty aroma. A little goes a long way!
• Cornstarch (or Arrowroot Powder): Acts as a binder and helps keep the meatballs incredibly tender.
• Egg White: Helps bind the mixture without adding too much richness or density.
• White Pepper: A classic in Asian cooking, it offers a subtle, distinct warmth. Black pepper can be substituted.
• Salt: To taste.

The Broth and Vegetables

• Chicken Broth: High-quality, low-sodium chicken broth is the foundation. You can also use homemade chicken stock for richer flavor.
• Bok Choy: Baby bok choy is ideal – quartered or halved depending on size. The stalks become tender while the leaves remain vibrant.
• Shiitake Mushrooms: Fresh shiitake mushrooms (stemmed and sliced) add an umami depth and wonderful texture, making it a true shiitake mushroom soup with meatballs. Dried shiitakes can be rehydrated and used.
• Ginger Slices: A few extra slices of fresh ginger simmered in the broth boost its aromatic qualities.
• Garlic: Minced. Enhances the savory notes of the broth.
• Soy Sauce & Sesame Oil: For seasoning the broth.
• Optional Garnish: Fresh cilantro, extra scallions, a drizzle of chili oil for heat.

Possible Variations

• Spice It Up: Add a pinch of red pepper flakes to the meatball mixture or a dash of Sriracha to the broth for a fiery kick.
• Extra Veggies: Feel free to add other quick-cooking vegetables like snow peas, spinach, napa cabbage, or even thinly sliced carrots to your ground chicken recipes with bok choy.
• Keto/Low Carb Friendly: This recipe is already fantastic for low carb Asian meatballs. Just ensure your soy sauce is gluten-free tamari and minimize any added sugars if customizing.
• Mushroom Medley: Experiment with different mushrooms such as cremini or enoki for varied textures and flavors in your shiitake mushroom soup with meatballs.
• Herbs & Aromatics: A hint of fresh cilantro or basil can add another layer of freshness.

Step-by-Step Instructions

Making these glorious Steamed Chicken Meatballs is simpler than you might think. Follow these steps for a perfect meal every time.

Preparing the Meatball Mixture

1. In a large mixing bowl, combine the ground chicken, grated ginger, sliced scallions, soy sauce (or tamari), sesame oil, cornstarch, egg white, white pepper, and a pinch of salt.
2. Using clean hands, gently mix all ingredients until just combined. CRITICAL TIP: Avoid overmixing, as this can lead to tough meatballs. Mix just enough until the ingredients are evenly distributed.
3. Lightly dampen your hands with water. Roll the mixture into small, uniform balls, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet as you go. This recipe typically yields about 18-24 meatballs, perfect for a hearty healthy chicken meatball soup.

Prepping the Bok Choy and Mushrooms

1. Thoroughly wash the bok choy. If using baby bok choy, you can halve or quarter them lengthwise. For larger bok choy, separate the leaves and chop the stalks into bite-sized pieces.
2. Clean the shiitake mushrooms by wiping them with a damp cloth. Remove the tough stems and slice the caps into uniform pieces.

Simmering (Steaming) in Broth

1. In a large pot or Dutch oven, combine the chicken broth, extra ginger slices, and minced garlic. Bring the mixture to a gentle simmer over medium heat.
2. Carefully add the prepared chicken meatballs to the simmering broth. Ensure the broth is simmering, not boiling vigorously, to allow the meatballs to steam gently and remain tender.
3. Allow the meatballs to cook for about 8-10 minutes, or until they are firm to the touch and cooked through. They will float to the top when nearly done.
4. Add the sliced shiitake mushrooms and bok choy to the pot. Continue to simmer for another 3-5 minutes, or until the bok choy stalks are tender-crisp and the mushrooms are cooked through.
5. Season the broth with additional soy sauce and a drizzle of sesame oil to taste. Adjust salt and pepper as needed.
6. Remove the ginger slices from the broth before serving.

Tips for the Juiciest Chicken Meatballs

Achieving truly tender chicken balls recipe perfection isn’t hard, but a few expert tips can make all the difference:

• Don’t Overmix: This is perhaps the most crucial tip for any ground meat recipe. Overmixing develops the protein strands, leading to a tough texture. Mix only until the ingredients are just combined.
• Use a Gentle Hand: When forming the meatballs, use a light touch. Don’t compact them too tightly. Loosely formed meatballs will be more tender.
• Add a Binder: Cornstarch or arrowroot powder, along with an egg white, are excellent binders that also contribute to a moist and tender texture.
• Fat Content Matters: While lean ground chicken is healthy, opting for a slightly higher fat content (e.g., 92-93% lean) can significantly improve the juiciness. If using extra-lean, be extra careful not to overcook.
• Simmer, Don’t Boil: When cooking the meatballs in broth, a gentle simmer creates a steaming effect that cooks them evenly and keeps them moist. A rolling boil can agitate and toughen them. This gentle steaming method is key for Steamed Chicken Meatballs.
• Embrace Aromatics: Fresh ginger and scallions not only provide incredible flavor but their moisture also helps keep the meatballs succulent, creating truly aromatic ginger scallion chicken meatballs.

“The secret to truly tender meatballs lies in treating them gently – from mixing to cooking. It’s about coaxing out their best, not forcing it.” – The Flavorista

Serving Suggestions

These flavorful Steamed Chicken Meatballs are wonderfully versatile and can be enjoyed in several ways:

• Classic Soup Style: Ladle generous portions of the soup, complete with meatballs, bok choy, and shiitake mushrooms, into bowls. Garnish with fresh cilantro and extra scallions. This makes for a perfect healthy chicken meatball soup.
• With Rice: Serve alongside a steaming bowl of jasmine rice or brown rice to soak up all the delicious broth.
• Noodle Bowl: For a heartier meal, add cooked rice vermicelli, udon, or ramen noodles directly to your serving bowl before spooning over the soup. This is a delightful variation for a Chinese chicken meatballs recipe.
• Low Carb Option: Enjoy as is, or serve with cauliflower rice or zucchini noodles for a satisfying low carb Asian meatballs meal.
• As an Appetizer: Smaller meatballs can be served with a dipping sauce (like a soy-ginger vinaigrette) as a delightful starter.

Storage and Reheating

This dish is fantastic for meal prep! You can easily make a larger batch of these Steamed Chicken Meatballs to enjoy throughout the week.

• Refrigeration: Store leftover meatballs and broth in an airtight container in the refrigerator for up to 3-4 days.
• Freezing Cooked Meatballs: The cooked meatballs (without broth and vegetables) can be frozen for up to 2-3 months. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
• Reheating: Gently reheat the soup on the stovetop over low to medium heat until warmed through. Avoid boiling to maintain the tenderness of the meatballs and the freshness of the vegetables. If the bok choy looks a bit sad, you can add fresh bok choy during reheating.

FAQ

Here are some frequently asked questions about making these delightful Steamed Chicken Meatballs:

Q: Can I use ground turkey instead of ground chicken?
A: Yes, ground turkey is an excellent substitute. For the juiciest results, opt for ground turkey with a slightly higher fat content (e.g., 85-90% lean) if possible, or be extra careful not to overcook if using leaner turkey.

Q: How do I ensure my meatballs are gluten-free?
A: To make this a truly gluten free chicken meatballs recipe, ensure you use tamari instead of regular soy sauce, as tamari is a gluten-free alternative. Also, confirm that your chicken broth and any other packaged ingredients are certified gluten-free.

Q: What if I don’t have shiitake mushrooms?
A: While shiitake mushrooms add a unique umami depth to this shiitake mushroom soup with meatballs, you can substitute them with cremini (baby bella) mushrooms, or even dried wood ear mushrooms that have been rehydrated and sliced. The flavor profile will change slightly but still be delicious.

Q: Can I prepare the meatballs in advance?
A: Absolutely! You can mix and form the chicken meatballs up to a day in advance. Store them covered in the refrigerator until ready to cook. This is a great time-saver for busy weeknights.

Conclusion

There’s something truly special about a bowl of warm, nourishing soup, and these Steamed Chicken Meatballs elevate that experience to new heights. With their incredibly tender texture, vibrant aromatic flavors, and wholesome ingredients, they offer a perfect balance of comfort and health. Whether you’re a seasoned cook or just starting out, this Chinese chicken meatballs recipe is approachable, satisfying, and guaranteed to bring smiles to the table. So gather your ingredients, take a deep breath, and let the comforting aroma of ginger and scallion fill your kitchen. Enjoy every flavorful spoonful of this healthy, heartwarming dish – it’s a recipe you’ll return to again and again!

Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

• 1 lb ground chicken preferably dark meat for tenderness
• 4 heads baby bok choy halved or quartered lengthwise
• 8 oz fresh shiitake mushrooms stems removed, sliced (or 4-5 dried shiitake, soaked and sliced)
• 4 cups chicken broth low sodium
• 3 stalks scallions finely chopped, divided
• 1 tbsp fresh ginger grated
• 2 cloves garlic minced
• 1 large egg white
• 2 tbsp cornstarch or potato starch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp salt to taste

Instructions

 

• Prepare the vegetables: Wash the baby bok choy thoroughly and slice the shiitake mushrooms. Finely chop the scallions, keeping the white and green parts separate.
• Make the meatball mixture: In a large bowl, combine the ground chicken, egg white, cornstarch, soy sauce, sesame oil, white pepper, grated ginger, minced garlic, and the white parts of the scallions. Mix vigorously in one direction with a pair of chopsticks or a fork until the mixture becomes sticky and pale (this ensures a bouncy texture).
• Form the meatballs: With wet hands, shape the chicken mixture into 12-15 medium-sized balls.
• Simmer the broth: Pour the chicken broth into a wide, deep skillet or Dutch oven. Bring to a gentle simmer over medium heat. Add the sliced shiitake mushrooms and season the broth with a pinch of salt if needed.
• Cook the meatballs: Gently lower the chicken meatballs into the simmering broth. Cover the pot and let them poach (steam) for about 8-10 minutes, or until they are cooked through and float to the surface.
• Add greens: Add the baby bok choy to the pot, tucking them into the broth around the meatballs. Cover and cook for another 2-3 minutes until the bok choy is tender-crisp.
• Serve: Ladle the meatballs, vegetables, and broth into bowls. Garnish generously with the reserved green scallions and a drizzle of sesame oil or chili oil if desired.

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