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Ingredients
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Meatballs
Glaze & Finish
Skewers & Optional
Method
Meatballs
Place panko breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until moistened, then gently break up any clumps.
In a large mixing bowl combine wagyu ground beef and ground pork. Add the moistened panko, beaten egg, grated Parmesan, minced shallot, minced garlic, chopped parsley, Worcestershire sauce, Kosher salt, and black pepper.
Using clean hands or a spoon, gently mix just until ingredients are evenly distributed. Avoid overworking the meat to keep meatballs tender.
Portion the mixture into 18 equal pieces (about 1.25–1.5 tbsp meat each) and roll gently between your palms into smooth meatballs about 1 to 1 1/4 inches in diameter.
Place formed meatballs on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to help them hold their shape while cooking.
If using wooden skewers, soak them in water for 20 minutes before grilling to prevent burning.
Heat a large skillet or grill pan over medium-high heat and add 2 tbsp neutral oil. When shimmering, add meatballs in a single layer without overcrowding (work in batches). Brown on all sides, rolling gently, about 6–8 minutes total until a nice crust forms and internal temperature reaches 160°F (71°C).
Skewering
Thread 3 meatballs onto each skewer, leaving a small gap between each ball so heat circulates. Transfer skewers to a sheet tray or plate.
Glaze & Finish
In a small saucepan, combine soy sauce, mirin, light brown sugar, rice vinegar, sesame oil, grated ginger, and red pepper flakes. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer, about 2–3 minutes.
Reduce heat and simmer for 2–3 more minutes until slightly thickened to a glossy glaze. Remove from heat and let cool slightly; glaze will thicken further as it cools.
If desired, finish the skewers on a hot grill or under a broiler for 1–2 minutes per side to caramelize the glaze—watch carefully to avoid burning.
Arrange skewers on a serving platter, sprinkle with toasted sesame seeds and sliced scallions. Serve with reserved glaze on the side and lemon wedges if using.