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Yakitori Meatballs
5 from 3 votes

Yakitori Meatballs

These Yakitori Inspired Meatballs are layered with sweet and savoury flavours. Make these for your meal prep this week or as a delicious weeknight dinner.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 40 meatballs
Course: Main Course
Cuisine: Japanese

Ingredients

Yakitori Sauce
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup water
  • 2 tsp brown sugar
  • 1/2 tbsp cornstarch
Chicken Meatballs
  • 2 lbs ground chicken
  • 1.5 tsp salt
  • 1.5 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 egg
  • 1/2 cup panko
  • 1/2 cup parmesan
  • 1 olive oil drizzle

Instructions

    Cup of Yum
  1. In a small saucepan, add the soy sauce, mirin, sake, water, and brown sugar. Bring the mixture to a boil then lower the heat and add in a cornstarch slurry to thicken the sauce. Let the liquid simmer for 15-20 minutes until it’s thickened.
  2. Heat the oven to 400F.
  3. While the oven is heating, mix together the salt, pepper, garlic powder, onion powder, paprika, panko, parmesan cheese, and one egg (optional: drizzle of olive oil) together and then mix it into the ground chicken. Do not over mix.
  4. Shape the meatballs. As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
  5. On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them. Pop them into the oven for around 25 minutes or until they’re cooked through.
  6. Once the meatballs are done, coat the meatballs with the yakitori sauce.
  7. Serve with the side of your choice (I made rice) and set some sauce aside for dipping/to pour on the rice.