Ingredients
- 1LBS Ground Chicken Thighs
- 1 teaspoon Grated Ginger
- 3 Each Green Garlic, Thinly Sliced
- 2 teaspoons, White Sesame Seeds
- ¼ Cup Bread Crumbs, Gluten Free Bread Crumbs will work
- 1.5 teaspoons salt
- 1 Cup Mirin
- 1 Cup Chalk Hill Estate Chardonnay
- 3 Scallions, Roughly Chopped
- 1 Tablespoon Ginger, Roughly Chopped
- 2 Tablespoons Tamari
- 8 each Bamboo Skewers, Soaked in Water for 20 minutes
Directions
Add the mirin, chardonnay, scallions and the roughly chopped ginger to a pot and reduce over medium heat until a syrupy consistency forms, about 10-15 minutes.
Once the reduction is ready, add the tamari and taste. Adjust the seasoning with more tamari or salt. It should be sweet from the mirin and chardonnay and slightly salty from the tamari. Once you are happy with the taste, strain and reserve the liquid, discard the scallions and ginger.
For the meat ball mix: In a stand mixed with the paddle attachment, mix the chicken, ginger, green garlic, sesame seeds, breadcrumbs and salt together. It should become sticky to the touch.
Portions the meatballs into 1-ounce balls and skewer 2 meatballs per skewer.
For cooking: If using a charcoal grill, light the charcoal and grill on a rack flipping every couple of minutes. If using a gas grill, heat the grill to medium heat, grill the meatballs flipping every few minutes. For both methods, be careful to not burn the skewers, angle the exposed handle off the heat. In the last couple of minutes of cooking, dip the meatballs in to the Chardonnay tare and return to the heat, it should caramelize and become tacky.
To plate: Dip the meatballs into the sauce one last time and set onto the serving plate. Garnish with sesame seeds or thinly sliced scallions.