Ingredients

To make these grilled chicken meatballs, you will need the following ingredients:

For the Meatballs:

• 1 pound ground chicken (the freshest you can find)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin (sweet Japanese cooking wine)
• 1 teaspoon salt (to taste)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup sliced green onions
• 2 cloves garlic (minced or crushed)
• 1/2 cup plain breadcrumbs

For the Glaze:

• 1/4 cup ketchup
• 2 tablespoons hoisin sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar

For Grilling:

• Bamboo skewers (soaked in water if using)

Steps on How to Make Grilled Chicken Meatballs

Step 1: Prepare the Chicken Mixture

1. Combine Ingredients: In a large mixing bowl, combine the ground chicken, sesame oil, soy sauce, mirin, salt, black pepper, cayenne (if using), green onions, garlic, and breadcrumbs.
2. Mix Gently: Using a fork, mix all the ingredients together until just combined. Be careful not to overmix, as this can lead to tough meatballs.
3. Chill: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld and the breadcrumbs to hydrate.

Step 2: Form the Meatballs

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Baking Sheet: Line a baking sheet with aluminum foil and lightly brush it with oil (vegetable oil or a bit more sesame oil).
3. Divide and Shape: Once chilled, take the chicken mixture out of the fridge. Using a scoop or your hands, divide the mixture into 16 equal portions. Wet your hands with water to prevent sticking, then roll each portion into a smooth ball.
4. Arrange on the Baking Sheet: Place the meatballs on the prepared baking sheet, ensuring they are evenly spaced.

Step 3: Bake the Meatballs

1. Bake: Bake the meatballs in the preheated oven for about 15 minutes, or until they are cooked through. They should spring back when touched and have an internal temperature of about 145°F to 150°F (63°C to 65°C).
2. Cool: Once baked, let the meatballs cool before transferring them to the fridge if you’re grilling them later.

Step 4: Prepare the Glaze

1. Mix the Glaze: In a small bowl, combine the ketchup, hoisin sauce, grated ginger, and rice vinegar. Stir until well blended.

Step 5: Grill the Meatballs

1. Preheat the Grill: Prepare a charcoal grill until the coals are glowing red and ashy.
2. Skewer the Meatballs: Thread the baked meatballs onto bamboo skewers, about four meatballs per skewer.
3. Grill: Place the skewers on the grill and cook for about 3-4 minutes per side, just enough to heat through and get a nice char. Be sure to rearrange the skewers if some areas of the grill are hotter than others.
4. Apply the Glaze: Brush the glaze onto the meatballs during the last 30 seconds of grilling. Flip the skewers to apply glaze on both sides, being careful not to let it burn.

Step 6: Serve

1. Serve Hot: Remove the meatballs from the grill and brush with additional glaze if desired. Serve hot on a bed of rice or in a crusty roll as a sandwich.

Nutrition Facts

These grilled chicken meatballs are not only delicious but also nutritious. Here’s an estimated nutritional breakdown per serving (4 meatballs):

• Calories: 240
• Protein: 26g
• Fat: 10g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 600mg

This recipe is a great source of lean protein and can fit into various dietary plans.

Frequently Asked Questions (FAQs)

Can I use turkey instead of chicken?

Yes, ground turkey can be used as a substitute for ground chicken. Just be aware that the flavor and texture might vary slightly.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and shape them in advance. They can be refrigerated for up to 24 hours before baking and grilling.

Are these meatballs gluten-free?

To make these meatballs gluten-free, use gluten-free soy sauce and breadcrumbs.

What can I serve with grilled chicken meatballs?

These meatballs pair well with rice, salad, or even in a sandwich. They can also be served with dipping sauces like sweet chili sauce or a spicy aioli.

Tips for Making Perfect Grilled Chicken Meatballs

1. Don’t Overmix: Mixing the meat too much can make the meatballs tough. Mix until just combined.
2. Chill the Mixture: Chilling the meatball mixture helps them hold their shape and improves flavor.
3. Use Wet Hands: Moisten your hands while rolling the meatballs to prevent sticking.
4. Monitor the Grill: Keep an eye on the grill to prevent burning, especially when applying the glaze.
5. Experiment: Feel free to tweak the spices and ingredients in both the meatballs and the glaze to suit your taste preferences.

Storage Tips

• Refrigerate: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze uncooked meatballs. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be cooked straight from the freezer; just add a few extra minutes to the cooking time.

Conclusion

Grilled chicken meatballs are a fantastic addition to any meal, providing a unique flavor and satisfying texture. The combination of ingredients creates a dish that’s not only delicious but also visually appealing. Whether served at a summer barbecue or as a weeknight dinner, these meatballs will leave your guests asking for more. With this foolproof method, you can enjoy perfectly grilled meatballs without the stress of overcooking or undercooking. Give this recipe a try, and elevate your grilling game to a new level! Enjoy your culinary adventure!