The only way to grill chicken meatballs is this manner. Pre-baking the meatballs keeps them moist and juicy on the grill.
– 1 pound ground chicken – 1 tablespoon sesame oil – 1 tablespoon soy sauce – 1 tablespoon mirin
– 1 teaspoon kosher salt – 1 pinch freshly ground black pepper – 1 pinch cayenne pepper – 1/3 cup thinly sliced green onion
– 2 cloves garlic, crushed – 2 tablespoons plain fine bread crumb
Glaze – 1 tablespoon ketchup – 2 tablespoons hoisin sauce – 2 teaspoons grated fresh ginger – 2 tablespoons rice vinegar – 4 skewer
Carefully mix chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs in a bowl with a fork.
Wrap and refrigerate for 30 minutes before shaping.
Carefully mix chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs in a bowl with a fork.
Wrap and refrigerate for 30 minutes before shaping.
Divide meatball mixture into 16 (2-tsp) chunks and place on pan. Roll each portion into a smooth meatball and place evenly on the baking sheet with wet hands.
Bake for 15 minutes in preheated oven. A center-inserted instant read thermometer will read 145 to 150 degrees F (63 to 66 degrees C) when meatballs are cooked thoroughly.
Cool, package, and refrigerate until needed. The day before, make these.
Pre-heat a charcoal grill on medium heat and lightly grease the grate. Mix ketchup, hoisin, fresh ginger, and rice vinegar in a small bowl and set aside.
Turn over again and sear for 30 seconds before removing from fire. Apply glaze as desired after grilling. Serve now.
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