Grilled Chicken Meatballs

Recipe View In a bowl, gently combine chicken, sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onions, garlic, and bread crumbs with a fork until well mixed. (5 minutes)

Recipe View Wrap and chill in the refrigerator for 30 minutes to allow flavors to meld.

Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and lightly grease. (5 minutes)

Recipe View Divide meatball mixture into 16 portions (about 2 rounded tablespoons each) and transfer to the prepared pan. (5 minutes)

Recipe View Using damp hands, roll each portion into a smooth meatball; space out evenly on the baking sheet. (10 minutes)

Recipe View Bake in the preheated oven for 15 minutes. Meatballs should be just cooked through; an instant-read thermometer inserted near the center will read 145 to 150 degrees F (63 to 66 degrees C).

Recipe View Let cool, then wrap and refrigerate until needed. Can be made a day ahead. (10 minutes)

Recipe View Preheat an outdoor grill, preferably charcoal, for medium heat and lightly oil the grate. (5 minutes)

Recipe View In a small bowl, stir together ketchup, hoisin sauce, fresh ginger, and rice vinegar for the glaze. (2 minutes)

Recipe View Place 4 meatballs on each skewer and grill until lightly charred and heated through, about 3 minutes per side. (6 minutes)

Recipe View Turn over and brush with glaze. Turn back over (glazed side down) and sear for 30 seconds; meanwhile, brush the top with glaze. (1 minute)

Recipe View Turn over once more and sear for 30 seconds; remove from heat. (1 minute)

Recipe View Apply more glaze after removing from the grill, as desired. Serve immediately.