Effortless Chicken Adobo Meatballs (Print Version)
# Ingredients:
01 -
1 medium-sized yellow onion, sliced thin.
02 -
4 garlic cloves, sliced finely.
03 -
2 tablespoons of vegetable oil.
04 -
1 bay leaf for cooking.
05 -
4 large carrots, sliced into ¼-inch rounds.
06 -
1 pound of ground chicken (lean).
07 -
1 egg, large.
08 -
½ teaspoon kosher salt.
09 -
1 teaspoon of powdered onion flavoring.
10 -
¼ teaspoon ground black pepper.
11 -
½ cup of chicken stock.
12 -
½ cup creamy coconut milk.
13 -
2 teaspoons of packed brown sugar.
14 -
½ teaspoon garlic powder.
15 -
¼ cup soy sauce.
16 -
2½ tablespoons white vinegar.
17 -
½ cup of crispy panko crumbs.
18 -
1 green onion, thinly sliced for topping.
# Instructions:
01 -
Stir together chicken, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper. Mix until combined thoroughly.
02 -
In a large measuring cup, stir broth, coconut milk, soy sauce, vinegar, brown sugar, and some black pepper.
03 -
Roll the chicken mix into small meatballs with damp hands. Cook in hot oil, rolling around for 5 minutes so all sides turn golden.
04 -
Scoot browned meatballs aside. Sauté garlic until it smells great, then toss in onion, carrots, and bay leaf around the meatballs.
05 -
Pour sauce on top. Cover the pan and let it cook gently on medium-low heat for about 15 minutes.
06 -
Take off the lid, cook uncovered for 5–7 minutes until the sauce thickens up a bit. Sprinkle with green onion before serving.
# Notes:
01 -
Using wet hands makes shaping meatballs easier.
02 -
Keeps great in the fridge for meals later.
03 -
Pair it with regular rice or cauliflower rice.