Asian Chicken Meatballs

"Dining with Dysphagia: A Cookbook” created by NYU’s online master’s in speech pathology is a is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.

Serves: 4

Time to Make: 40 minutes


¼ cup breadcrumbs

½ cup fresh cilantro

1 pound ground chicken

1 egg

1 teaspoon onion powder

2 tablespoons soy sauce

Dash of ground ginger, to taste

1½ teaspoon garlic powder

Salt and black pepper to taste

2 tablespoons vegetable oil

Optional: Lime wedges, for serving


Prepare ingredients: Thoroughly rinse the cilantro and roughly chop the leaves and tender stems.

Add all the ingredients in a mixing bowl. Using your hands, gently knead the mixture until evenly combined.

Form the mixture into 1-inch diameter meatballs and set aside.

Heat the oil in a large skillet until shimmering and add the meatballs, being careful not to crowd the pan. Fry in batches, depending on the size of the skillet. Cook, turning occasionally, until the meatballs are golden brown all over and cooked through, about 10 minutes total. Transfer to a plate and keep warm.

Garnish with a bit of chopped cilantro and lime wedges.

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!