Ground chicken meatballs seasoned with garlic and ginger and glazed with a sweet soy mixture are irresistibly tender and delicious. Make larger meatballs to serve as a main dish or roll them smaller and cook on short bamboo skewers to serve as appetizers to an Asian meal.
Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture. Place in a medium bowl.
Gently mix chicken, breadcrumbs, egg white, sesame oil, ginger, garlic, pepper, and salt until well blended. Use about 2 tablespoons to form each meatball. Place on rimmed baking sheet; cover and refrigerate for at least 30 minutes.
Meanwhile, mix glaze ingredients, except for sesame seeds.
Heat grill or broiler to medium-high heat. If grilling, brush the grill rack with oil. Thread meatballs onto skewers. Grill meatballs for 10 to 12 minutes. Brush with glaze after meatballs have cooked for about 5 minutes, then brush again after turning the skewers. If broiling, begin glazing halfway through cooking, then turn meatballs and glaze again.
Serve meatballs sprinkled with sesame seeds.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Look for mirin, a sweet low-alcohol rice wine, in the Asian ingredient section of the grocery store. In Japan, a small portable grill called a hibachi might be used to cook these outdoors. If you use flat metal or bamboo skewers the meatballs won’t roll as you turn them. Throw a few green onions on the grill with the skewers, to serve alongside with steamed brown jasmine rice and pickled cucumbers.