Crumbled Ritz crackers are the secret to these rich, tender meatballs
from Kay Chun (but plain bread crumbs or even old-fashioned oats work,
too). Once baked, layer them between parchment and freeze. Stir together
the sauce in a small, lidded jar - two parts soy sauce to one part
distilled white vinegar, sliced scallions and red-pepper flakes if you
like - and pair with a salad thatgCOll keep for a few days like Genevieve KogCOs kale salad with plums.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Miso Meatballs
Categories: Poultry, Breads, Dairy, Vegetables
Yield: 4 Servings

1/4 c Whole milk
3 tb Sweet white miso
1 tb Minced garlic
1 ts Kosher salt
3/4 ts Black pepper
1/2 c Fine crushed Ritz crackers
1 lb Ground chicken

Set oven @ 425+|F/218+|C.

In a large bowl, combine all the ingredients, and use
your hands to gently mix. The mixture will be very
sticky. Lightly wet your hands to prevent sticking
during mixing and shaping meatballs.

Shape the meat into 12 golf-ball-size rounds (about 2"
in diameter), and arrange on a greased rimmed baking
sheet.

Bake until golden and cooked through, about 15 minutes.

Serve warm.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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