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adobo chicken meatballs

Ground chicken meatballs simmered in a flavorful adobo sauce with carrots, onions, and garlic. A tasty Filipino-inspired dish.

Ingredients

Scale
  • 1 pound ground chicken (90% lean or leaner).
  • 1 large egg.
  • 1/2 cup panko breadcrumbs.
  • 1 teaspoon onion powder.
  • 1/2 teaspoon garlic powder.
  • 1/2 teaspoon kosher salt.
  • 1/4 teaspoon ground black pepper.
  • 1/2 cup chicken broth.
  • 1/2 cup coconut milk.
  • 1/4 cup soy sauce.
  • 2 1/2 tablespoons distilled white vinegar.
  • 2 teaspoons brown sugar.
  • 1/4 teaspoon ground black pepper.
  • 2 tablespoons vegetable oil.
  • 4 garlic cloves, thinly sliced.
  • 1 medium yellow onion, sliced.
  • 4 large carrots, sliced into 1/4-inch thick rounds.
  • 1 bay leaf.
  • 1 green onion, sliced, for serving.

Instructions

  1. In a medium bowl, mix together the ground chicken, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper until well combined. This will be the meatball mixture.
  2. In a liquid measuring cup, whisk together the chicken broth, coconut milk, soy sauce, vinegar, brown sugar, and black pepper to make the adobo sauce mixture.
  3. Heat a large braising pan or skillet with a lid over medium heat and add the vegetable oil. Once the oil is hot, use a small scoop or your hands to shape the meatball mixture into balls and gently drop them into the pan.
  4. Brown the meatballs for about 2 minutes on each side until golden brown and opaque.
  5. Push the meatballs to one side of the pan and add the sliced garlic to the other side. Sauté for 1 minute.
  6. Add the sliced onions, carrots, and bay leaf to the pan, nestling them around the meatballs.
  7. Pour the adobo sauce mixture over the meatballs and vegetables. Once simmering, cover the pan and reduce the heat to medium-low. Simmer for 15 minutes.
  8. Remove the lid, increase the heat to medium-high, and let the sauce reduce and thicken for 5-7 minutes, stirring occasionally.
  9. Garnish with sliced green onions and serve hot with rice or cauliflower rice.

Notes

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave until piping hot, about 1 1/2 minutes.

  • Author: Chef Stella

Nutrition

  • Calories: 460
  • Fat: 27 g
  • Carbohydrates: 23 g
  • Protein: 33 g