Grilled Chicken Meatballs - Yakitori
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May 11, 2018
Asian Flavors, Fire and Smoke, Chicken
Place three meatballs on a scewer and barbecue on the grill. Serve with dipping sauce and a nice green salad.Â
Recipe: Grilled Chicken Meat Balls (Yakitori)
Grilled Chicken Meatballs - Yakitori
Ingredients
- :
- 11 oz skinless chicken (minced)
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons plain (all-purpose) flour
- 2 teaspoons corn starch
- 6 tablespoons dried bread crumbs
- 2 inches fresh ginger root (grated)
- Bamboo skewers
- For the “tare†yakitori sauce:
- 4 tablespoons sake
- 5 tablespoons shoyu (soy sauce)
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1/2 teaspoon corn starch blended with 1 teaspoon water
- Method:
-
- Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
- Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
- Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
- Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
- In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
- Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
- Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.