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Ingredients
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Meatball Mixture
Teriyaki Glaze
Skewers & Finish
Method
Meatball Mixture
- 1
Prepare mixture
In a large bowl, combine ground chicken, panko, egg, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep meatballs tender.
- 2
Skewering & Cooking
- 3
Skewer meatballs
Thread 4 meatballs onto each skewer, spacing them slightly so they cook evenly. If using wooden skewers, ensure they were soaked for 30 minutes beforehand to prevent burning.
- 4
Pan-sear or grill
Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the skewered meatballs seam-side down. Cook for 2-3 minutes without moving to develop a brown crust, then rotate to brown other sides, about 6-8 minutes total. If you prefer to grill, cook over medium heat, turning to brown all sides.
Teriyaki Glaze & Finish
- 5
Make the glaze
While meatballs cook, combine 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the simmering sauce and cook 1-2 minutes until the glaze thickens to a glossy, syrupy consistency. Remove from heat.
- 6
Glaze meatballs
When meatballs are nearly cooked through (internal temp 165°F / 74°C), brush or spoon the teriyaki glaze generously over each skewer. Continue cooking 1-2 minutes, turning and glazing again so the glaze builds up and becomes sticky. If using the pan, tilt it and spoon hot glaze into the pan, simmer briefly with the skewers to set the glaze. If grilling, move skewers to a cooler part of the grill and baste.
- 7
Finish and garnish
Transfer skewers to a serving plate. Sprinkle toasted sesame seeds and sliced green onions over the glazed meatballs. Serve immediately.