Japanese · Dinner
Grilled Chicken Meatball Skewers
Ground chicken and shrimp meatballs threaded on skewers, grilled until charred and glazed with soy-mirin sauce in yakitori style. Served over sesame-dressed spinach and edamame with sesame seeds, scallion, and lime.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
421Calories
50.2gProtein
17.3gFat
21.1gCarbs
10.1gSugar
5.4gFiber
1798mgSodium
221mgChol
3.8gSat Fat
892mgPotassium
130mgCalcium
4.1mgIron
2.1mcgVitamin B12
18mgVitamin C
Goes well with
Yuzu or Citrus Iced Tea
local
Japanese Beer (Asahi or Kirin)
international
protein-rich
low-carb
high-fiber
low-calorie
high-protein
Instructions
1
Prep
In a mixing bowl, combine ground chicken, shrimp, egg white, ginger, scallion, cornstarch, and salt; mix until tacky.
2
Build
Divide into 4 portions and mold each around a soaked bamboo skewer into an oval shape, wetting hands as needed.
3
Chill
Rest the skewers on a plate in the fridge for 10 minutes until the mixture firms up.
4
Grill
Place skewers on a grill or ridged pan over medium heat and cook 10 to 12 minutes, turning every 2 to 3 minutes, until charred and cooked through.
5
Glaze
Combine soy sauce, mirin, and sugar in a saucepan; simmer over medium-low heat 3 minutes until syrupy, then brush onto skewers during final 2 minutes of grilling.
6
Saute
In a small pan, sauté spinach, edamame, and sesame seeds in sesame oil over medium heat 2 minutes until spinach wilts.
7
Plate
Arrange sesame spinach and edamame on a plate, top with glazed skewers, garnish with scallion, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground chicken
- 2.8 oz80g shrimp
- 22 large egg white
- 2 tbsp2 tbsp fresh ginger
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 5.2 oz150g cooked edamame
- 5 oz140g fresh spinach
- 2 tsp2 tsp sesame seeds
- 22 lime wedge
