MEATBALL MIX
// SERVES 4
We could never get meatballs to look pretty on the ramen, so we just serve this as crumbled meatballs. This mix is so delicious and so versatile, it somehow ended up in my Thanksgiving dressing last year.
2 pounds skin-on boneless chicken thighs
1 teaspoon dried shiitake mushroom powder
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
1 cup minced scallions (green and white parts)
2 teaspoons cornstarch
2 teaspoons salt
¾ cup panko bread crumbs
-
In a food processor fitted with a sharp blade, place the chicken and mushroom powder and pulse until the chicken is ground. Remove the blade attachment and affix the mixer attachment.
-
Add the remaining ingredients and pulse until thoroughly mixed. Refrigerate for at least 1 hour.
-
If you’re making meatballs: Preheat the oven to 350°F.
-
After the meat has rested, form the mixture into 1-inch meatballs. Bake for about 20 minutes, until the meatballs are lightly browned with a steamed texture and cooked through.
-
If you’re not making meatballs: In a skillet over high heat, cook the ground meat until browned and slightly crispy on the outside, about 10 minutes total.
-
Assemble the bowl according to the recipe instructions.
