Japanese Chicken Meatballs

By [e-mail]

Ingredients

• Sauce:
• 1 T sesame oil
• 1 1/2 T minced ginger, divided
• 1 1/2 T minced garlic, divided
• 2 T dry sherry
• 2 t red miso
• 1 1/2 lb. ground chicken
• 1/2 C panko
• 2 t cornstarch
• 1/2 t ground pepper
• 1/4 t kosher salt
• 2 thinly sliced green onions
• 1 large egg white
• 3 T mirin
• 3 T soy sauce
• 1 T dark brown sugar
• 2 t sherry vinegar
• 1 T lime juice 2 t grated ginger
• 1 jalapeño pepper, thinly sliced
• 1 T toasted sesame seeds

Details

Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

Heat small skillet over hi heat. Add oil to pan; swirl to coat. Add 1 T minced ginger & 1 T minced garlic; sauté 2 min. Add sherry; cook 3 min or until liquid evaporates. Remove from heat & let cool.
Combine cooled mixture, remaining giner, remaining garlic, chicken & next 6 ingredients through egg in large bowl. Shape into 36 1" meatballs. Thread 3 each onto a skewer. Chill 30 min.
Prepare sauce by combining miring, soy sauce, sugar & vinegar in small saucepan. Bring to boil; cook 3 min or until slightly thickened. remove from heat; cool slightly. Stir in lime juice, ginger & jalapeño. Reserve 2 T sauce.
Heat grill pan over med heat. Coat with cooking spray Place 6 skewers in pan; cook 9 moon, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat with remaining skewers. Sprinkle with sesame seeds & serve with reserved sauce.
(Serving size 6 meatballs each) 265 cal.