The aroma of sizzling lemongrass would hit me first, a wave of citrus and spice that transported me to another world. Then came the rhythmic clanging of pots and pans, a creation echoing through the bustling kitchen of The Lemon Grass. This wasn't just a restaurant; it was a playground where simple ingredients were transformed into vibrant dishes full of delicious flavor. And at the heart of it all, were the women behind the stove.
Led by the formidable Nicole, they weren't just cooks; they were culinary sorceresses. Their hands, seasoned with experience and stained with the vibrant pigments of turmeric and chilies, moved with a practiced grace, wielding spices like wands and coaxing out hidden depths of flavor. Every dish, a testament to their passion and skill, and each bite laden with goodness.
It was these flavors that led me to the creation of these Tamari Ginger Chick Meatballs. These aren't your average, tomato-drenched spheres or are they in anyway traditional. These miniature explosions of savory delight, infused with the warmth of ginger, the earthy kiss of fish sauce, and vibrant herbs. Each one extraordinary, a perfect balance of sweet, salty, and savory lingering long after the last bite.
Years have passed since I last walked through The Lemon Grass's doors, but the memories remain vivid. The intoxicating aromas, the symphony of sounds, and the sheer magic that unfolded in that kitchen ignited a fire within me, a passion for food that would shape the course of my life. And today, with these Tamari Ginger Chicken Meatballs, I pay homage to their legacy, a testament to the enduring influence of those women and the flavors that forever changed me.
Our Tamari Ginger Chicken Meatballs are made with a fragrant spice paste of almond flour crackers, ginger, garlic, basil, coconut sugar, umami-rich tamari, and fish sauce that infuses every bite with Vietnamese American restaurant vibes.
Air fryer Fans?
Preheat to 380°F and toss your spice-coated pork into evenly sized balls. Let them sizzle for 12 minutes, flipping halfway for golden perfection.
Stovetop Warriors?
Heat some oil and dance your meatballs in the pan over medium heat for 5 minutes per side, forming a golden crust. Then, simmer for 5-7 minutes for juicy, temperature-safe goodness. Don't forget the optional sesame oil, green onions, and toasted sesame seeds for an extra flavor bomb!
Game Day Favorites
Transform your meatballs into bahn mi-esque sliders, refreshing mini lettuce wraps. This flavorful meatballs are also great in a bowl on a bed of short grain brown rice or cauliflower rice with a side of veggies for a complete meal. Imagine warm, fluffy Hawaiian rolls or crisp romaine leaves cradling these chicken meatball flavor bombs, topped with pickled daikon and carrot and a fresh slice of jalapeno, and paired with a chili garlic mayo spread. This easy recipe is a Game Day favorite, meal prep wonder, and weeknight dinners savior the whole family will love. You literally can't go wrong with these flavor packed Tamari Ginger Chicken Meatballs, it's just an easy and great recipe.
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Ingredients
- Hu Kitchen Almond Flour Crackers for gluten-free/grain-free, or your favorite crackers (Ritz work like a charm!)
- Powdered ginger or 1 fresh ginger
- Garlic granules
- Coconut sugar
- Dried basil or fresh Thai basil
- Ground black pepper
- Salt
- Fish sauce
- Tamari, coconut aminos, or soy sauce
- Ground chicken or pork
Optional Add Ins:
- sesame oil
- green onions
- Squeeze of fresh lime juice
- toasted sesame seeds
See recipe card for quantities.
Instructions
- Preheat your air fryer to 380°F (190°C) if using this method. Otherwise, grab your pan and oil for the stovetop version.
- Crush those crackers! Toss them in a bowl with all the spices, fish sauce, and tamari to create a fragrant paste.
- Time for the pork party! Add the ground meat and gently fold the paste into the meat, ensuring everyone gets a flavor hug and the meat mixture ingredients are well combined.
- Shape those beauties! Use a cookie scoop (1 inch) or a trusty tablespoon to form evenly sized meatballs. Remember, consistency is key for even cooking.
- Air Fryer: Line your basket and gently place the meatballs, leaving some space for air to circulate. Cook for 12 minutes at 380°F, flipping them halfway through to ensure golden perfection. Internal temperature should reach 160°F for safety and juicy goodness.
- Stovetop Sizzle: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Let the meatballs cook in the oil, leaving some space between them. Cook for 5 minutes per side, until a golden crust forms. Reduce heat to medium-low and cook for an additional 5-7 minutes, until the internal temperature reaches 160°F.
Substitutions
- No fish sauce? Don't fret! Use a½ tablespoon of anchovy paste or a little bit of Worcestershire sauce.
- Crackers got you stumped? you can sub in gluten-free breadcrumbs or almond flour, but crackers are best.
- Ground protein: though this recipe calls for ground chicken or ground pork, you can also use ground turkey, ground beef, or Impossible meat.
- Sweetener Swap: you can replace the coconut sugar with maple syrup or honey to keep it naturally sweetened.
Variations
- Spicy it Up: Add a pinch of cayenne pepper or red pepper flakes for a fiery kick. Or toss them in Frank's hot sauce and butter for a twist on buffalo chicken meatballs.
- Make it Herby: Stir in chopped cilantro, mint, or basil for a burst of fragrant freshness.
- Veggie Packed Balls: Add finely grated carrot, zucchini or sweet potato for extra moisture and nutrients.
Equipment
- Large bowl
- Mixing spoon
- Baking sheet or air fryer basket (parchment paper optional)
- Pan (optional)
- Cookie scoop (optional)
Storage
- Short-term (up to 3 days):
- Refrigerator: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. This is the quickest and easiest option for reheating and enjoying them another time.
- Freezing (cooked): For longer storage, let the meatballs cool completely, then place them in a single layer on a baking sheet and freeze for 30 minutes to firm up. Transfer them to an airtight freezer bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Longer-term (up to 3 months):
- Freezing (raw): If you haven't cooked the meatballs yet, you can also freeze them before cooking. Form the meatballs as instructed, then flash freeze them on a baking sheet for 30 minutes, ensuring they don't touch. Transfer them to an airtight freezer bag or container and freeze for up to 3 months. Cook them straight from frozen, adding a few minutes to the cooking time.
- Reheating tips:
- Oven: Preheat your oven to 375°F (190°C). Arrange the meatballs on a baking sheet and bake for 10-15 minutes, or until heated through.
- Stovetop: Heat a tablespoon of oil in a pan over medium heat. Add the meatballs and cook, turning occasionally, for 5-7 minutes, or until heated through.
- Air fryer: Preheat your air fryer to 375°F (190°C). Place the meatballs in the basket and cook for 5-7 minutes, or until heated through.
Top tip
Resist the urge to over mix the meatball mixture! Gentleness is key to preventing tough meatballs. Let the oven or pan do the heavy lifting.
FAQ
Absolutely! Let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
The possibilities are endless! Appetizers with dipping sauce, lettuce wraps, a warm bun nestled with Spicy Chili Mayo, or a comforting bed of rice are just a few ideas
Tamari Ginger Meatballs with Ground Chicken or Pork
Equipment
- 1 Air fryer
- 1 Large mixing bowl
Ingredients
- ½ cup crushed crackers Hu Kitchen Almond Flour Crackers for Grain Free/Gluten Free Meatballs or Ritz crackers
- 1 teaspoon powdered ginger
- 1 teaspoon garlic granules or powder
- 3 teaspoons coconut sugar or 1 ½ teaspoons brown sugar
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ tablespoon fish sauce
- 1 tablespoon tamari coconut aminos, or soy sauce
- 1 pound ground pork
Instructions
- Preheat your air fryer to 380˚ if you are using this cooking method.
- Crush your crackers. Add them to a bowl with all the spices, fish sauce, and tamari to make a paste. Add the pork and gently mix the paste into the ground meat. Once mixed make the meatballs. I like to use a cookie scoop to measure out 1-inch meatballs, but a tablespoon works too. You just want the meatballs to be equal in size so they cook evenly and are down at the same time.
Air Fryer:
- Place meatballs in the air fryer evenly spaced apart. Cook for 12 minutes at 380˚ turning meatballs halfway through. Meatballs are cooked through when the internal temperature reaches 160˚
Frying Pan:
- Add 2 tablespoons of avocado oil to a pan on medium/high heat. And meatballs with a little space between each one to allow air to escape. Cook for 5 minutes, until the side, has a brown crust. Flip, and cook the other side for 2 minutes. Turn heat down to medium/low and allow meatballs to cook for an additional 5 to 7 minutes until internal temperature reaches 160˚
- Serve with Quick Pickled Carrots and Daikon, on a bun with Spicy Chili Mayo, in a crisp piece of lettuce or over rice. Or just eat them as is.,
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Food safety
Short-term (up to 3 days):
- Refrigerator: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. This is the quickest and easiest option for reheating and enjoying them another time.
- Freezing (cooked): For longer storage, let the meatballs cool completely, then place them in a single layer on a baking sheet and freeze for 30 minutes to firm up. Transfer them to an airtight freezer bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Longer-term (up to 3 months):
- Freezing (raw): If you haven't cooked the meatballs yet, you can also freeze them before cooking. Form the meatballs as instructed, then flash freeze them on a baking sheet for 30 minutes, ensuring they don't touch. Transfer them to an airtight freezer bag or container and freeze for up to 3 months. Cook them straight from frozen, adding a few minutes to the cooking time.
Reheating tips:
- Oven: Preheat your oven to 375°F (190°C). Arrange the meatballs on a baking sheet and bake for 10-15 minutes, or until heated through.
- Stovetop: Heat a tablespoon of oil in a pan over medium heat. Add the meatballs and cook, turning occasionally, for 5-7 minutes, or until heated through.
- Air fryer: Preheat your air fryer to 375°F (190°C). Place the meatballs in the basket and cook for 5-7 minutes, or until heated through.
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