Chicken Skewer Meatballs

Enjoy this lighter take on traditional meatballs, made with an Eastern flare.
Serves: 6
Total time: 30 minutes

  • 1 lb chicken, ground
  • ¼ cup green onion, thinly sliced
  • Spice World Ginger
    1Tbsp Spice World Minced Ginger or
    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 for a few more minutes, turning and evenly coating the skewers with glaze.