Japanese Chicken Meatballs
I have a hard time not gobbling these up when they’re being served to the kids. They’re so good!
1 pound ground chicken (preferably dark meat)
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
1 garlic clove, very finely minced
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
2 teaspoons good-quality maple syrup
2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
Lee’s Hoisin Sauce for serving
1. Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Roll the mixture into golf ball–sized meatballs. Grill, roast, broil, or pan-fry the meatballs until they’re cooked through and serve with Lee’s Hoisin Sauce.
From It’s All Good by Gwyneth Paltrow and Julia Turshen.
Mark’s is part of Mark Hix’s empire of jovial british haunts. The bar serves Hix’s contemporary twists on British bar snacks and famed mixologist Nick Strangeway’s program of old-school cocktails. Among many other successes, Nick is known for his punch recipes.
In true prohibition style, Madam Geneva is located through a secret door in the back of Double Crown. Named for the spirit, gin, of which they boast New York’s largest selection, they have given us the recipe for one of their greatest hits since opening.