Japanese · Dinner
Grilled Chicken Meatball Skewers (Gluten-Free)
Ground chicken meatballs seasoned with scallion and ginger, threaded onto skewers and grilled over medium-high heat until lightly charred. Basted with a sweet-savory tare of tamari, mirin and sake, then finished with sesame seeds and scallion. Served with steamed rice and pickled cucumber on the side.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
18.6gFat
35.1gCarbs
9.8gSugar
1.1gFiber
1580mgSodium
180mgChol
5.1gSat Fat
620mgPotassium
45mgCalcium
2.4mgIron
0.6mcgVitamin B12
3.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Combine ground chicken, chopped scallion, grated ginger, tamari, cornstarch, mirin, sake, sesame oil and salt in a bowl; mix until tacky.
2
Rest
Cover and chill the meatball mixture in the fridge for 10 minutes until firm.
3
Build
Shape the mixture into 5–6 small oval meatballs and thread 2–3 onto each soaked skewer.
4
Grill
Cook the skewers on a grill over medium-high heat 8–10 minutes, turning every 2–3 minutes until lightly charred and cooked through.
5
Glaze
Simmer remaining mirin, tamari and sugar in a small saucepan over medium-low heat 2 minutes until thickened.
6
Finish
Brush glaze over the skewers, return to grill for 1 minute over medium heat until glossy and caramelized.
7
Plate
Sprinkle toasted sesame seeds over the skewers and serve alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground chicken
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 4 tbsp4 tbsp gluten-free tamari soy sauce
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp mirin (for glaze)
- 2 tbsp2 tbsp gluten-free tamari soy sauce (for glaze)
- 2 tsp2 tsp sugar (for glaze)
- 1 tsp1 tsp sesame seeds
- 1 cup190g cooked white rice, for serving
- 44 bamboo skewers, soaked in water
