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One night, I threw together these adobo chicken meatballs to chase those Filipino flavors I love, but without all the fuss. The soft meatballs in that bright, creamy coconut sauce totally hit the spot. When I put this on the table, everyone's suddenly quiet and just digs in, thanks to that magic combo of vinegar, soy sauce, and coconut milk.
Why You'll Love This
These juicy meatballs really drink up all that awesome sauce while staying super soft. Coconut milk gives everything a smooth, rich vibe, and the vinegar plus soy bring a sharp adobo kick. You'll get amazing flavor in less than an hour, but it eats like something that took all day. Great for when you want comfort food with a twist.
What You'll Need
- Tasty Extras: Tuck in black pepper, brown sugar, and bay leaves for depth.
- Veggies: Carrots, lots of garlic, and onions go in for big flavor.
- Savory Mix: Grab soy sauce, coconut milk, and white vinegar to nail that adobo taste.
- Meatball Fixings: Use panko, ground chicken, fresh garlic, and eggs so they come out moist and flavorful.
Easy Steps
- Simmer Everything
- Lay those browned meatballs in the sauce, pop a lid on, and cook until super tender and the sauce thickens up.
- Sauce Toss
- Toss in chopped onions and carrots in your pan. Once they're soft, add garlic, then tip in your sauce stuff and let it bubble up.
- Get a Crust
- Batch-brown meatballs so they get some color. No need to finish cooking them yet.
- Meatball Mash
- Mix chicken, breadcrumbs, eggs, garlic and seasonings with your hands. Form into smaller meatballs, about an inch across.
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Pro Tips
Don't go wild mixing the meat, or you'll have tough meatballs. When you're browning, let them have some breathing room—crowded pans mean soggy, not crispy. Give your sauce a taste before you serve it; maybe it needs another hit of soy or vinegar to make you happy.
Time To Eat
All that sauce loves white rice, but cauliflower rice does the job too. Sprinkle with cilantro or scallions for pop and crunch. Be ready for family fights over the last spoonful of sauce!
Stashing Leftovers
Stick these in the fridge for up to three days—they get tastier as they sit. Freezing works but keep the meatballs and sauce in their own containers. If your sauce thickens too much on reheat, just add a splash of broth.
Remix Ideas
Stir in bell peppers or green beans near the end for color and crunch. Use ground pork or turkey if you want to switch it up. Sometimes I toss in extra veggies so it's all in one pot. This sauce doesn't care what's in it—it's always tasty.
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Make It Your Own
Play around with how much soy or vinegar you toss in, just go by taste. My kids pour in more coconut milk for a mellow bite, my husband just keeps adding vinegar. That's the fun part—change it up so it fits your crew.
Frequently Asked Questions
- → Can I make the meatballs ahead?
- Shaping them the day before is fine and you can stash them in the fridge. If you cook them all the way through first, just reheat in the microwave till they're hot.
- → What can I substitute for coconut milk?
- Try heavy cream or half-and-half instead of coconut milk. It's not the same flavor, but still good. For a dairy-free swap, just use more chicken broth.
- → How do I prevent the meatballs from sticking?
- Keep your hands damp when rolling the meatballs. Also, get some oil hot in your pan first so nothing sticks.
- → Can I freeze these meatballs?
- Let them cool, then stick them in a sealed container or bag. They last up to three months in the freezer. Let them thaw in the fridge and warm them up gently later.
- → What can I serve with these meatballs?
- They're awesome with regular rice, but cauliflower rice is tasty too if you want fewer carbs. You could round things out with a basic salad or some steamed veggies.