Skip to main content
Epicurious

Glazed Japanese Chicken Meatballs on Skewers

4.6

(10)

Image may contain Food and Meatball
Glazed Japanese Chicken Meatballs on SkewersDavid Malosh

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Recipe information

  • Yield

    Makes 16 meatballs on 8 skewers

Ingredients

Sauce:

1/4 cup low-sodium soy sauce
1/4 cup dry sake
1/4 cup sugar
2 tablespoons sherry vinegar, plus more, for seasoning

Meatballs:

1 1/2 pounds ground chicken or turkey, preferably dark meat
1 tablespoon minced shallot
1 tablespoon minced fresh ginger
1 teaspoon minced garlic (1 small clove)
1 teaspoon kosher salt
1 teaspoon toasted sesame oil

For serving:

Sesame seeds
Thinly sliced scallion greens
Steamed rice (optional)

Preparation

  1. For the sauce:

    Step 1

    In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 minutes. Taste and season with a fresh splash of vinegar, if you like.

  2. For the meatballs:

    Step 2

    Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo skewers or 16 single skewers in water.

    Step 3

    In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds and scallion greens.

    Step 4

    Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.

    Step 5

    Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked.

    Step 6

    Brush the sauce over the meatballs, flip and brush the other side. Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.

  3. To serve:

    Step 7

    Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.

TagsSkewerMeatballJapaneseEast AsianAsianGround ChickenChickenPoultryGingerHerbs & SpicesMainStarterSnackDinnerDairy FreeNut FreeGrillingEpicurious

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.