Chicken Meatballs

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

Ingredients

For Soy Glaze

  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup sake
  • ¼ cup sugar
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Instructions

  1. In a medium pot, combine all ingredients for soy glaze and bring to a boil. Remove from heat.
  2. Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl.
  3. 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.
  4. Heat canola oil in pan over medium-high heat. Sear meatballs on skewers and flip when golden brown.
  5. Brush the remaining glaze on the skewers evenly and cook for a few more minutes, turning and evenly coating the skewers with glaze. Garnish with sesame seeds.
Chicken Meatballs