Japanese-Style Chicken Meatballs

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18 people

1 pound ground chicken|2 teaspoons soy sauce|3 tablespoons cornstarch|2 tablespoons chopped scallion|1 teaspoon grated peeled fresh ginger|1 teaspoon salt

Bring a large pot of water to a boil over high heat, then turn the heat down to medium. Meanwhile, in a large bowl, combine the ground chicken, soy sauce, cornstarch, scallion, ginger, and salt. Mix well for at least 2 minutes. Using two spoons, shape the chicken mixture into balls slightly smaller than golf balls. Drop half the meatballs into the boiling water and cook until they float, about 6 minutes. Use a slotted spoon to transfer the meatballs to paper towels to drain. Repeat with the remaining meatballs. Once cool, transfer the meatballs to a zip-top bag to freeze. Microwave 3 to 4 meatballs, covered, for 1 minute and put them in a bento box.