Diet Chicken Meatballs — Super Simple, Minimal Ingredients

Cooking StepsHow to cook Diet Chicken Meatballs — Super Simple, Minimal Ingredients step by step

Cooking Process

1. 
   Step 1

   1. Prep the chicken: Cut the chicken breast into small pieces and process in a food processor until a fine, smooth paste. The finer you grind it, the more tender and easy-to-digest the meatballs will be.
   2. Mix and develop the paste: Add minced ginger, egg white, cornstarch, and all seasonings to the chicken paste. Stir vigorously in one direction for about 5 minutes until the mixture becomes sticky and holds together — this is what keeps the meatballs from falling apart.
   3. Shape the meatballs: Fill a pot with warm water (do not bring to a hard boil). Keep it on low heat so the water is just gently warm. Wet your hands, grab a portion of the filling, and squeeze small round meatballs out from between your thumb and index finger. Scoop them off with a spoon and drop into the water.
   4. Cook and set: Keep the heat low the entire time — maintain a gentle simmer, never a rolling boil. Once all the meatballs float to the surface, cook for another 2 minutes and they’re done.
   5. Store: Remove the meatballs, rinse briefly with warm water, and drain. Let cool, then portion into airtight containers and freeze. Take out as many as you need per meal.

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2. 
   Step 2

   Serving suggestions:
   1. Clear soup: Simmer with baby cabbage, cauliflower, or dried tofu for a light soup or braised dish.
   2. Vegetable stew: Braise with napa cabbage or greens — light and low-oil.
   3. Portion guide: 6–8 meatballs per meal is just right — plenty of protein without the extra calories.

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