Chicken Meatball Skewers
featured in Japanese Grilled Skewers 4 Ways (Kushiyaki)
Satisfy your hunger with the delicious chicken meatball skewers. These juicy meatballs are seasoned with green onions and ginger, and are perfect for grilling or baking. Served with a flavorful soy glaze, they make an easy weeknight meal.
Tasty Team
90% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 1 lb chicken (455 g), ground
- ¼ cup green onion (35 g), thinly sliced
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil
- 3 tablespoons canola oil
- ¼ cup panko breadcrumbs (10 g), if needed to form meatballs
- sesame seed, to garnish
SOY GLAZE
- 1 cup soy sauce (235 mL)
- ¼ cup rice vinegar (60 mL)
- ¼ cup sake (60 mL)
- ¼ cup sugar (50 g)
Special Equipment
- bamboo skewer, 6-inch (15cm)
Nutrition Info
- Calories 257
- Fat 13g
- Carbs 15g
- Fiber 0g
- Sugar 10g
- Protein 16g
Estimated values based on one serving size.
Preparation
- In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
- Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
- If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
- Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
- Heat oil in a pan over medium-high heat.
- Sear 3-4 skewers at a time and flip when the undersides are golden brown.
- Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
- Cool and serve!
- Enjoy!
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