Japanese-style Chicken Meatballs
  • Dinner

Japanese-style Chicken Meatballs

These Japanese-style chicken meatballs are glazed with a savory sauce and sprinkled with scallions for a flavorful dish.

4 servings

~30 min

Ingredients

  • Sake½ cup
  • Mirin½ cup
  • Soy Sauce¼ cup
  • Garlic, 1 smashed and peeled and 1 finely grated2 cloves
  • Ginger, 2 teaspoons finely grated and the remainder thinly sliced and bruised2 g
  • Ground Chicken1 lb
  • Green Onions, minced, divided×4
  • Panko Breadcrumbs⅓ cup
  • Egg Whites×1
  • Sesame Oil1 tbsp
  • Black Pepperto taste
  • Avocado Oil2 tbsp

Instructions

  1. Prepare the Baking Sheet

    Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. Set aside.

  2. Make the Sauce

    In a 12-inch non-stick skillet over medium-high heat, combine the sake, mirin, soy sauce, smashed garlic, and bruised ginger. Bring to a boil and cook, stirring often, until reduced to 1/3 cup, 6 to 8 minutes. Remove and discard the garlic and ginger. Transfer the mixture to a small bowl. Rinse and dry the skillet.

  3. Mix Meatball Ingredients

    In a large bowl, combine the chicken, grated garlic, grated ginger, 1/4 cup scallions, panko, egg white, sesame oil, and 1/4 teaspoon pepper. Vigorously stir and knead the mixture with your hands or a silicone spatula until well combined and sticky.

  4. Form Meatballs

    Using lightly oiled hands, divide the mixture into 16 portions, about 2 tablespoons each. Form each into a ball and place on the prepared baking sheet. Lightly press each ball to flatten it slightly into a 1- to 1 1/4-inch round.

  5. Brown the Meatballs

    In the same skillet over medium-high heat, heat the neutral oil until shimmering. Place the meatballs in the skillet, reduce the heat to medium, and cook until lightly browned on the bottoms, about 4 minutes.

  6. Glaze the Meatballs

    Flip each meatball and add the sake and soy mixture. Continue to cook, occasionally turning and basting the meatballs with the sauce, until the centres reach 160°F and the exteriors are glazed, 5 to 7 minutes. Reduce the heat if the sauce is reducing too quickly.

  7. Serve

    Transfer the meatballs and glaze to a serving dish and sprinkle with the remaining scallions.

Start Cooking