How to make it

  • 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 - the mushroom mixture should look similar to a duxelle paste.
  • 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. I USE SMALL COOKIE SCOOP (or 1 TB for bite size appetizers) AND SIMPLY SCOOP AND LIGHTLY ROUND, PLACING THEM ON A COOKIE SHEET FOR CHILLING. Once you have made meatballs, chill them in the fridge for about an hour.
  • Meanwhile, prepare the 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. Once cooled, stir in the lime juice, 2 teaspoons grated ginger, and serrano. Reserve 2/3rd of the sauce for drizzling after they’re done, use 1/3 for basting while cooking the meat.
  • Heat the oven to 375 degrees. Coat a cookie sheet with cooking spray. Place meatballs on the sheet, careful to not over crowd the meatballs. Cook approximately 15 minutes, turning once to brown ea side. Remove from the oven; brush half of sauce over meatballs. Repeat procedure with remaining meatballs and sauce.
  • Once the meatballs are cooked, I cool them slightly, thread them onto skewers and when ready to present, heat a gas grill, throw the meatball skewers on the grill to heat through. Either that or I refrigerate for later or freeze for future use. ** DO NOT SKEWER until you're ready to heat and serve.
  • To reheat I thaw them over night in fridge and then proceed with a reheat on a gas grill – basting with that wonderful sauce and cooking on a medium heat until warmed through.
  • Sprinkle with sesame seeds; serve with reserved sauce by drizzling some over the meatballs and keeping some to allow diners to add extra to their meat.

People Who Like This Dish 4
Reviews & Comments 3

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  • c2max 7 years ago
    Thanks you guys!! I also grilled a few shrimp to go with -- I thought the colors looked good. BTW - they taste GREAT and if you're loving asian flavors -- please try them. I make them in a big batch and freeze them. Totally easy to do and re-heat goes quick. I do gas grill but you could reheat on inside cooktop grill. Happy cooking!
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  • Good4U 7 years ago
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  • chuckieb 7 years ago
    Wow! Lovely looking recipe! I'm not a huge meatball fan but my hubby is. And I do LOVE asian flavours, so this might be of interest to us both. :) Nice plating and nice pic. Thanks for sharing.
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