Make

Tip

For the best flavor, opt for dark meat, or a mix.

Japanese Chicken Meatballs

It's All Good

I have a hard time not gobbling these up when they’re being served to the kids. They’re so good!

makes 2 dozen meatballs

Protein-Packed

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.

Also on Goop
recipes
Chicken Tantanmen Ramen

"Tantanmen is one of the more recent additions to the world of ramen. It is an interpretation/adaptation of a Sichuan Chinese Dan Dan noodle which is typically spicy and packed with flavor. Currently we are the only ramen restaurant in London to serve this dish and it is a...

Read More
recipes
Sunday Roast Chicken

Here’s a terrifically simple way to roast a juicy bird, at two different temperature, that’s perfectly cooked on all four corners.

Read More
recipes
Chicken with Onions, Lemon & Saffron

This chicken dish is easy to make and has complex flavors. Finishing it with the preserved lemons and cilantro garnish is inspired.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.