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Enjoy this lighter take on traditional meatballs, made with an Eastern flare.
Total time: 30 minutes
1 lb chicken, ground
¼ cup green onion, thinly sliced
Spice World Ginger
One 2″ piece Spice World Fresh Ginger, peeled and minced
1Tbsp Spice World Minced Ginger
Spice World Squeezable Ginger
1 teaspoon sesame oil
3 Tbsp canola oil
¼ cup panko breadcrumbs, if needed to form meatballs
sesame seed, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
In a medium pot, combine all ingredients for soy glaze and bring to a boil. Remove from heat.
Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl.
Roll about 1-inch meatballs, then skewer meatballs on a skewer, leaving a bit of room between each.
Note: If you’re having issues forming meatballs, add panko breadcrumbs to the mixture until the meatballs hold their shape.
Heat oil in a pan over medium-high heat. Sear meatballs on skewers and flip when golden brown.
Brush the remaining glaze on the skewers evenly and cook a few more minutes, turning and evenly coating skewers with glaze.
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