Japanese-style Chicken Meatballs

Step 1 · Prepare the Baking Sheet

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

Step 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.

• ½ cupSake
• ½ cupMirin
• ¼ cupSoy Sauce
• 2 clovesGarlic, 1 smashed and peeled and 1 finely grated
• 2 gGinger, 2 teaspoons finely grated and the remainder thinly sliced and bruised

Step 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.

• 2 clovesGarlic, 1 smashed and peeled and 1 finely grated
• 2 gGinger, 2 teaspoons finely grated and the remainder thinly sliced and bruised
• 1 tbspSesame Oil

Step 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.

Step 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.

Step 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.

• ½ cupSake

Step 7 · Serve

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