skewered meatballs with rice and broccolini

We like to call these potsticker meatballs because they taste like the delicious insides of a potsticker dumpling.

By: Anna Decker / 03/22/2016

Full of fresh ginger, scallions and garlic, they get brushed with ponzu—a citrus seasoned soy sauce—when hot from the broiler. While they roast, broccolini browns alongside then gets tossed with a combination of miso and butter for a savory silky coating. Sushi rice is a pleasantly sticky accompaniment. Cook, relax, and enjoy!

What you'll need: 1 cup sushi rice 4 scallions 2 cloves garlic 1 oz fresh ginger 1½ lb ground chicken ¼ cup panko breadcrumbs 1 tsp toasted sesame oil 12 oz broccolini 2 oz ponzu 6 skewers 1 Tbsp white miso 1 oz butter olive oil coarse salt freshly ground pepper 1 large egg

Equipment: zester small saucepan 2 rimmed baking sheets

Recipe steps: 1. Cook rice Wash rice in a bowl of water, drain. Repeat. Bring 1⅓ cups of water, rice, a pinch of salt to a boil in a small saucepan then reduce to a simmer, cover and let cook until water is absorbed, about 15 minutes. Let stand, covered until ready to serve.

  1. Combine meat mixture Preheat the broiler with rack 6-inches from heat source. Remove root ends from scallions then finely chop white and pale green parts. Peel and finely chop garlic. Peel and finely grate ginger. In a mixing bowl, combine chicken, breadcrumbs, scallions, garlic, ginger, sesame oil, egg and 3/4 teaspoon salt. Mix until well combined.

    1. Form meatballs Using wet hands, shape the chicken mixture into 26 balls, each about 1¾ inches in diameter. Place on a rimmed baking sheet. Trim ends from broccolini then toss with 2 tablespoons oil. Spread out broccolini on another baking sheet.

    2. Cook meatballs and broccolini Broil meatballs and broccolini until they are browned, about 6 minutes. Turn meatballs and broccolini over and continue to cook until meatballs are browned on other side and cooked through, about 6 minutes.

    3. Brush meatballs with ponzu Remove both baking sheets from the oven. Brush meatballs with some of the ponzu. Let rest for 5 minutes then divide meatballs among skewers for serving if desired.

    4. Make miso butter Meanwhile, combine miso and butter in a bowl until smooth. Toss broccolini with miso butter while still warm. Serve rice topped with broccolini and skewers of meatballs. Serve extra ponzu on the side for dipping. Enjoy!

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