Chicken meatballs have a reputation for being less flavorful than their beef counterparts—not so with these Street Meatball Skewers. The chicken is flavored with ginger and green onion and the glaze is spiked with sake, a rice-based wine that adds sweetness. Street Meatball Skewers are quick to prepare and even quicker to make disappear.
IngredientsFor the soy glaze: • 1 cup soy sauce • 1/4 cup rice vinegar • 1/4 cup sake • 1/4 cup sugar For the meatballs: • 1 pound ground chicken • 1/4 cup green onion, thinly sliced • 1 tablespoon ginger, minced • 1 teaspoon sesame oil • 1/4 cup panko breadcrumbs, optional, to form the meatballs • 3 tablespoons canola oil • sesame seeds, optional, to garnish
In a medium pot, combine soy sauce, rice vinegar, sake, and sugar, and bring to a boil until the bubbles start to become sticky and glossy.
Combine the ground chicken, green onions, ginger, sesame oil, and 1/4 cup of the soy glaze in a bowl until evenly mixed.
Roll about 1-inch meatballs from the mixture.
Skewer 3-4 meatballs on a skewer. Repeat with the remaining mixture. If the mixture does not hold its shape when rolled into a ball, add in the panko breadcrumbs, mixing evenly and re-rolling the meatballs.
Heat the canola oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook them for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
Cool and serve.