About
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.
Ingredients
- For 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
- 3 tablespoons canola oil
- sesame seeds, optional, to taste, for garnish
Directions
Step 1 -In a medium pot, combine the soy sauce, the rice vinegar, the sake, and the sugar and bring to a boil until the bubbles start to become sticky and glossy.
Step 2 -Combine the ground chicken, the green onions, the ginger, the sesame oil, and 1/4 cup of the soy glaze in a bowl until evenly mixed.
Step 3 -Shape the meat mixture into about 1-inch meatballs.
Step 4 -Thread 3-4 meatballs on a wooden-soaked or metal skewer. Repeat with the remaining meatballs. 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.
Step 5 -Heat the canola oil in a pan over medium-high heat.
Step 6 -Sear 3-4 skewers at a time and flip when the undersides are golden-brown.
Step 7 -Brush the glaze on the skewers evenly and cook them for about 5 more minutes, flipping every 1-2 minutes and brushing with more of the glaze, as needed.
Step 8 -Allow the meatballs to cool slightly and serve.
