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Diet Chicken Meatballs — Super Simple, Minimal Ingredients
These delicious chicken meatballs are made with simple ingredients that give them a soft tender texture and a mild savory flavor perfect for a healthy meal. You will love how easy it is to prepare them at home while still enjoying a comforting taste. A delicious Diet Chicken Meatballs — Super Simple, Minimal Ingredients recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Diet Chicken Meatballs — Super Simple, Minimal Ingredients
| Ingredient | Amount |
|---|---|
| skinless fat-free chicken breast | 500 as needed |
| egg white | 1 as needed |
| minced ginger | 5 as needed |
| cornstarch | 12 as needed |
| salt, white pepper, a pinch of salt, light soy sauce | a pinch |
- skinless fat-free chicken breast500 as needed
- egg white1 as needed
- minced ginger5 as needed
- cornstarch12 as needed
- salt, white pepper, a pinch of salt, light soy saucea pinch
Cooking StepsHow to cook Diet Chicken Meatballs — Super Simple, Minimal Ingredients step by step
-
Step 11. 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. -
Step 2Serving 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.
Diet Chicken Meatballs — Super Simple, Minimal Ingredients
These delicious chicken meatballs are made with simple ingredients that give them a soft tender texture and a mild savory flavor perfect for a healthy meal. You will love how easy it is to prepare them at home while still enjoying a comforting taste. A delicious Diet Chicken Meatballs — Super Simple, Minimal Ingredients recipe.
Ingredients
- 500 as needed skinless fat-free chicken breast
- 1 as needed egg white
- 5 as needed minced ginger
- 12 as needed cornstarch
- a pinch salt, white pepper, a pinch of salt, light soy sauce
Instructions
-
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. -
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.
