Grilled Chicken Meatballs

Name: Grilled Chicken Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean, Fusion
Ingredients: 0.5 dash Black Pepper; 2 tbsp Bread Crumbs; 0.5 dash Cayenne Pepper; 2 tsp Fresh Ginger; 2 whole Garlic; 0.33 cup Green Onion; 1 lb Ground Chicken; 2 tbsp Hoisin Sauce; 1 tbsp Ketchup; 1 tbsp Mirin; 2 tbsp Rice Vinegar; 1 tsp Sea Salt; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Fusion High-Protein 💪Low-Carb

Grilled Chicken Meatballs get their juicy texture from a brief bake before hitting the grill, then shine with a glossy hoisin-ginger glaze that’s sweet, tangy, and lightly smoky. Each bite balances savory chicken, sesame, and soy with a hint of heat. Serve hot off the grill for weeknight dinners, cookouts, or as a crowd-pleasing skewer appetizer.

Prep30 mins
Cook25 mins
Serves4
DifficultyMedium

1

Add the chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs to a bowl, and use a fork to gently but thoroughly mix everything together. Wrap and chill in the refrigerator for about 30 minutes before shaping.
2

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil, and lightly grease the foil.
3

Divide the meatball mixture into 16 portions (about 2 rounded tablespoons each), and place them on the prepared pan. Using damp hands, roll each portion into a smooth meatball, and space them evenly on the baking sheet.
4

Bake in the preheated oven for 15 minutes. The meatballs will be just cooked through, and an instant-read thermometer inserted near the center will register 145 to 150 degrees F (63 to 66 degrees C).
5

Let cool; wrap and refrigerate until needed. These can be made the day before.
6

Preheat an outdoor grill, preferably charcoal, to medium heat, and lightly oil the grate. Stir the ketchup, hoisin, fresh ginger, and rice vinegar together in a small bowl, and set aside.
7

Thread 4 meatballs onto each skewer, and grill until lightly charred and heated through, about 3 minutes per side. Turn over, and brush with the glaze. Turn back over so the brushed side is down, and let sear for about 30 seconds; meanwhile, brush the top with glaze.
8

Turn over once more and let sear for about 30 seconds; remove from the heat. Brush on more glaze after removing from the grill, as desired. Serve immediately.