Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

These meatballs make a terrific party snack. Look for flat skewers at Asian markets, or use two skewers for each group of meatballs so they'll turn easier.

Robin Bashinsky
Recipe by Cooking Light September 2013

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
45 mins
total:
1 hr 15 mins
Yield:
Serves 6 (serving size: 6 meatballs and 1 teaspoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

265 calories; fat 12.7g; saturated fat 3.1g; mono fat 5.4g; poly fat 3.2g; protein 22.9g; carbohydrates 12.8g; fiber 1g; cholesterol 98mg; iron 1.6mg; sodium 524mg; calcium 35mg.
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