To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped.
Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes.
To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce.
Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce.
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Based on others I baked as well, 400 for 15 minutes. Miso paste so high in sodium I decided to only use 1 teaspoon, also did not add kosher salt. Was not missed. Served with brown rice and stir fry veggies. It seemed to take a lot longer than advertised but it may have been that way since it was the first time I made it. Although it took awhile will definitely make again.
These were amazing and my boys ate tons!! Here are some modifications I made...- Omitted the miso (didn't have on hand)- Omitted the green onions (forgot to add)- Subbed out dry sherry for the sherry vinegar and a pinch of sugar- Chopped up the mushroom mixture with a knife rather than a food processor- Cooked in the oven at 400 for 16minWill make into burgers next for a twist. A bit of time to do up but SO worth it!
Mine fell right off the skewers so I'm glad I didn't grill them on our BBQ because it would've been a mess. Very tasty - had to use white miso because that is what I had on hand. Loved the sauce. Don't know if I'd make them again though as they are a bit of work and create a fair amount of dishes to clean (I even used the food processor to mix the meatball mixure). I would definitely make the sauce again for other asian dishes.
We loved these! I used turkey instead of chicken. I basted the meatballs with the sauce and baked them at 400 degrees for about 15 minutes. I was a little worried they might be dry, but they were perfect. I made extra sauce and served them over brown rice. A new favorite!
I made these without the miso paste (only because I couldn't find any) and they were yummy! I was pleasantly surprised how flavorful they were. I didn't skewer them either due to laziness. haha I'd make them for dinner or an appetizer! I doubled the sauce just because we love sauce!
I made these very close to the recipe. I used turkey instead of chicken and didn't skewer them. I just baked the meatballs off before tossing with the sauce. These would make great appetizers for entertaining. I think next time I might slightly increase the sugar in the sauce and maybe make a little more sauce if I'm using them for entertaining. Very tasty though! YUM!