appetizers

Turkey Meatball & Scallion Yakitori

Recreate the Japanese Izakaya pub experience at home with these easy homemade turkey and scallion meatballs. Brush skewered meatballs with a red miso glaze seasoned with Ground Ginger and Garlic Powder while grilling. The result? A beautiful, glossy appearance, with equally as impressive flavour.
30 min
PREP TIME
35 min
COOK TIME
80
CALORIES
16
INGREDIENTS

INGREDIENTS

  • Red Miso Glaze
  • 1/4 cup (60 mililiters) mirin
  • 1/4 cup (60 mililiters) sake
  • 1/4 cup (60 mililiters) pineapple juice
  • 3 tablespoon (45 mililiters) red miso
  • 3 tablespoon (45 mililiters) packed light brown sugar
  • 2 teaspoon (10 mililiters) Ginger Ground
  • 1 teaspoon (5 mililiters) Garlic Powder
  • Turkey Meatball & Scallion Yakitori
  • 1/2 cup (125 mililiters) panko bread crumbs
  • 3 tablespoon (45 mililiters) thinly sliced scallions (green onions), green part only
  • 1/2 teaspoon (2 mililiters) White Pepper Ground
  • 1 pound (500 grams) ground turkey
  • 1/4 cup (60 mililiters) scallion (green onion) pieces, green and white parts (1-inch/2.5 cm pieces)
  • 6-inch (15 cm) bamboo skewers
  • Sesame Seed , optional

Preparation

  • 1 For the Glaze, mix all ingredients in large bowl. Reserve 1/3 cup (75 mL) in bowl. Pour remaining mixture and ½ cup (125 mL) water into small saucepan. Bring to boil on medium heat. Cook 20 minutes or until glaze is reduced to about ½ cup (125 mL), stirring occasionally.
  • 2 For the Meatball Yakitori, preheat grill over medium-high heat. Add breadcrumbs, sliced scallions and white pepper to reserved glaze in bowl; mix well. Add ground turkey; mix until blended. Form into 30 (1-inch/2.5 cm) meatballs. Thread 2 scallion pieces with 1 meatball onto each bamboo skewer.
  • 3 Spray grill lightly with no stick cooking spray. Grill skewers, brushing evenly with glaze and turning often for even browning. Cook 10 to 15 minutes or until meatballs are cooked through. Garnish with sesame seeds, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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