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I discovered these adobo chicken meatballs while trying to recreate my favorite Filipino flavors in an easier weeknight version. The combination of tender meatballs swimming in tangy coconut sauce has become our family's new comfort food favorite. Something about that perfect balance of soy sauce vinegar and coconut milk makes everyone quiet down and just enjoy their dinner.
Why This Works
Each meatball soaks up all those amazing sauce flavors while staying incredibly tender. The coconut milk makes everything rich and creamy while vinegar and soy sauce bring that classic adobo tang. Takes less than an hour to make but tastes like it's been simmering all day. Perfect when you want something cozy but a little different from the usual.
Your Shopping List
- For The Meatballs: Fresh ground chicken panko breadcrumbs eggs and garlic for tenderness and flavor.
- The Sauce Base: Good soy sauce white vinegar and creamy coconut milk create that perfect adobo balance.
- Fresh Stuff: Sweet onions carrots and plenty of fresh garlic build layers of flavor.
- Extra Magic: Brown sugar bay leaves and black pepper round everything out.
Let's Cook
- Start With Meatballs
- Mix your ground chicken with breadcrumbs egg garlic and seasonings. Roll into little balls about an inch wide.
- Get Them Golden
- Brown those meatballs in batches until they get a nice crust. Don't worry about cooking them through yet.
- Build Your Sauce
- Cook onions and carrots until soft add garlic then pour in all your sauce ingredients let them start bubbling.
- Bring It Together
- Nestle those meatballs back in cover and let everything simmer until they're cooked through and the sauce gets rich and amazing.
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Kitchen Secrets
Don't overmix your meatballs keeps them tender. Give them space in the pan when browning crowding makes them steam instead of getting that nice crust. Taste your sauce before serving sometimes it needs an extra splash of vinegar or soy sauce to make it perfect.
Serving Time
Steamed rice is perfect for soaking up all that sauce though cauliflower rice works great too. Sprinkle some fresh scallions or cilantro on top adds color and freshness. My family fights over the extra sauce it's that good.
Save Some For Later
These keep beautifully in the fridge for 3 days get even better as the flavors blend. You can freeze them too but keep the meatballs and sauce separate. When reheating add a splash of broth if the sauce gets too thick.
Mix It Up
Throw in some green beans or bell peppers near the end of cooking. Try ground turkey or pork if you prefer. Sometimes I add extra vegetables make it more of a one pot meal. The sauce works with whatever you've got.
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Make It Yours
Play with the soy sauce and vinegar amounts until it tastes just right to you. My kids like extra coconut milk makes it milder while my husband adds more vinegar for tang. That's the beauty of cooking at home making each recipe work for your family.
Frequently Asked Questions
- → Can I make the meatballs ahead?
- You can shape the meatballs a day ahead and store them covered in the fridge. You can also cook them completely and reheat in the microwave until hot.
- → What can I substitute for coconut milk?
- Heavy cream or half-and-half can work instead of coconut milk. The flavor will be different but still delicious. For dairy-free, use additional chicken broth.
- → How do I prevent the meatballs from sticking?
- Wet your hands with water when shaping the meatballs. Also make sure your pan is hot and well-oiled before adding the meatballs.
- → Can I freeze these meatballs?
- Yes, cool them completely then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating gently.
- → What can I serve with these meatballs?
- Rice is traditional, but cauliflower rice works for a low-carb option. Add a side of steamed vegetables or a simple salad to complete the meal.