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I stumbled upon these chicken meatballs with adobo while trying to make my beloved Filipino tastes work for busy weeknights. The mix of juicy meatballs bathed in that tangy coconut bath has quickly turned into our household's go-to comfort meal. There's just something about how the soy sauce, vinegar, and coconut milk come together that makes everyone at the table stop talking and focus on their food.
What Makes This Special
These meatballs drink up all the wonderful sauce while staying super soft inside. The coconut milk adds a lovely creaminess while the soy sauce and vinegar bring that signature adobo zing. It'll take you under an hour but tastes like you've been cooking forever. It's just right when you want something warming that breaks away from your usual dinner routine.
Grab These Ingredients
- The Meatball Mix: Ground chicken, eggs, panko crumbs and garlic to keep everything juicy and tasty.
- Sauce Foundation: Soy sauce, white vinegar and coconut milk create that amazing adobo balance.
- Veggie Elements: Onions, carrots and lots of fresh garlic to build deep flavor.
- Finishing Touches: Brown sugar, bay leaves and black pepper to tie everything together.
Cooking Steps
- Prep Your Meatballs
- Combine ground chicken with eggs, breadcrumbs, garlic and spices. Form small balls about an inch across.
- Brown Them Up
- Cook meatballs in small groups until they've got a nice outer crust. They'll finish cooking later.
- Create The Sauce
- Soften onions and carrots, toss in garlic, then pour in your sauce mix and let it start to bubble.
- Finish Cooking
- Put those meatballs back in, cover your pan and let everything simmer until they're done and your sauce turns wonderfully rich.
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Cooking Tips
Handle your meatball mix gently for the best texture. When you're browning them, don't crowd your pan or they'll steam instead of getting crispy edges. Always check your sauce flavor before serving - sometimes it needs just a bit more vinegar or soy sauce to really shine.
Ready To Eat
Nothing beats plain steamed rice for catching all that yummy sauce, though you can try cauliflower rice too. Top with fresh chopped scallions or cilantro for a pop of color. In my house, everyone wants extra sauce - it's that tasty.
Leftovers Plan
They'll stay good in your fridge for 3 days and actually taste better as the flavors come together. You can pop them in the freezer too, but store the meatballs away from the sauce. When you warm them up again, add a little broth if the sauce looks too thick.
Try Something New
Toss in some bell peppers or green beans toward the end of cooking time. Switch to ground turkey or pork if that's what you've got. I sometimes load up on veggies to make it a complete meal in one pot. This sauce works well with pretty much anything.
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Personal Touches
Adjust the vinegar and soy sauce amounts until you love how it tastes. My little ones prefer more coconut milk to make it gentler, while my partner adds extra vinegar for more tang. That's what's so great about cooking yourself - you can tweak things to fit exactly what your family enjoys.
Frequently Asked Questions
- → Can I prep the meatballs early?
- Absolutely, make the meatballs a day before and keep them in the fridge. Cook fully and reheat when ready to eat.
- → What can I use besides coconut milk?
- Heavy cream or half-and-half are good swaps, though the taste will vary. For dairy-free versions, add extra chicken broth.
- → How do I stop meatballs from sticking?
- Dampen your hands with water when forming them. Also, heat the pan well and coat it with oil before cooking.
- → Can these meatballs be frozen?
- Yes! Cool them down, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and warm gently.
- → What goes well with these meatballs?
- Rice is a classic pick, but cauliflower rice is great for low-carb. Steamed veggies or a light salad are nice add-ons.