Japanese Chicken Meatballs

Japanese Chicken Meatballs
Japanese Chicken Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meatballs:

  • 1

    tablespoon dark sesame oil

  • 4

    ounces sliced shiitake mushroom caps

  • 1 1/2

    tablespoons minced peeled fresh ginger, divided

  • 1 1/2

    tablespoons minced garlic, divided

  • 2

    tablespoons dry sherry

  • 2

    teaspoons red miso (soybean paste)

  • 1 1/2

    pounds ground chicken

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 2

    teaspoons cornstarch

  • 1/2

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon kosher salt

  • 2

    green onions, thinly sliced

  • 1

    large egg white .

  • .

  • Sauce:

  • 3

    tablespoons mirin (sweet rice wine)

  • 3

    tablespoons lower-sodium soy sauce

  • 1

    tablespoon dark brown sugar

  • 2

    teaspoons sherry vinegar

  • 1

    tablespoon lime juice

  • 2

    teaspoons grated peeled fresh ginger

  • 1

    serrano chile, thinly sliced

  • .

  • Remaining ingredients:

  • Cooking spray

  • 1

    tablespoon toasted sesame seeds

Directions

1. To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. 2. Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes. 3. To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce. 4. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce.

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