Japanese Yakitori Meatball Skewers

Juicy chicken meatballs caramelized with a sticky-sweet glaze grilled over high heat capture the smoky sweet and savory flavors I crave when looking for a fast but impressive dish. Whether served as a party appetizer or weeknight dinner these skewers always bring a festive vibe to the table.

I first threw these skewers together for a summer garden party and friends still ask for the recipe every grilling season. Making yakitori meatballs at home is far easier (and more rewarding) than most people think.

Ingredients

• Ground chicken thigh: adds succulence and keeps meatballs tender
• Green onions: provide freshness and aromatic bite
• Fresh garlic: boosts savory depth select cloves free of green sprouts
• Ginger: gives a gentle spicy warmth use smooth-skinned roots for juiciness
• Panko breadcrumbs: lighten the texture choose Japanese-style for best results
• Large egg: binds the mixture look for eggs with golden yolks for richer flavor
• Soy sauce: brings umami select naturally brewed types for complexity
• Sake: tenderizes and adds subtle sweetness opt for a drinking-quality variety
• Sesame oil: offers nutty aroma toasted versions give more flavor
• Salt and black pepper: balance seasoning use fine-grain salt for even mixing
• For the glaze: soy sauce plus mirin and sake create the classic sweet-salty yakitori sauce
• Brown sugar and honey: help thicken the sauce while adding caramel notes honey in particular gives a glossy finish
• Bamboo or metal skewers: are essential soak bamboo to avoid burning
• Finishing touches: like sliced green onions and toasted sesame seeds add color and crunch choose seeds that are pale gold not too dark

Instructions

Prepare the Yakitori Sauce:

Combine soy sauce mirin sake brown sugar and honey in a small saucepan. Simmer gently over medium heat for five to seven minutes stirring occasionally until thickened slightly. Cool before using.

Mix the Meatball Base:

Place ground chicken green onions garlic ginger panko egg soy sauce sake sesame oil salt and pepper in a large bowl. Gently mix until just combined to keep the texture light.

Shape into Meatballs:

With damp hands form the mixture into small even-sized balls about the size of a heaping tablespoon. Aim for twenty to twenty-four meatballs.

Thread the Skewers:

Slide three or four meatballs onto each skewer pressing them gently so they stay put on the stick.

Preheat and Oil the Grill:

Heat your grill or grill pan to medium-high. Lightly oil the surface to prevent sticking.

Grill the Skewers:

Set the skewers on the hot grates cook for three to four minutes per side rotating until each side is golden and lightly charred.

Glaze and Finish:

Brush the yakitori sauce liberally over the meatballs grill for one to two more minutes turning and brushing so the glaze caramelizes and the meatballs cook through.

Serve and Garnish:

Slide the finished skewers onto a platter. Garnish with sliced green onions and sesame seeds if you like serve immediately for peak juiciness.

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Yakitori meatballs are the first thing my kids request when the grill comes out in spring. My favorite part is the glaze—sticky and finger-licking good. A drizzle of extra sauce right before serving takes this dish from great to unforgettable.

Storage Tips

Yakitori meatballs keep fresh in the fridge for up to three days. Store them in an airtight container and reheat gently in a covered skillet or the microwave. Yakitori sauce can be made ahead and refrigerated for a week. If making extra freeze both unglazed meatballs and sauce separately for up to two months the texture stays remarkably tender after reheating.

Ingredient Substitutions

Ground turkey can replace chicken if you prefer a leaner option. For egg-free meatballs swap in a tablespoon of mayo. Use gluten-free tamari and panko for a gluten-sensitive crowd. Mirin adds authentic sweetness but a splash of dry sherry mixed with sugar works in a pinch.

Serving Suggestions

Pile skewers over steamed short-grain rice and quick-pickled cucumbers for a casual meal. Garnish with extra grilled vegetables or serve with a side of miso soup to round out a Japanese-inspired spread. These skewers also work well as a party finger food just cut into smaller pieces and sprinkle with extra sesame seeds.

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Enjoy these juicy yakitori meatball skewers hot off the grill. Their sweet-savory glaze and irresistible juiciness will make them a new favorite for any crowd.

Common Recipe Questions

→ What type of chicken is best for meatballs?

Chicken thigh is preferred for its juicy texture and richer flavor, but breast can be substituted if desired.

→ Can I bake the skewers instead of grilling?

Yes, bake at 220°C (425°F) for about 15–18 minutes, brushing with yakitori sauce halfway through.

→ Is the dish gluten-free?

Use gluten-free tamari and gluten-free panko and mirin to make the meatballs and glaze suitable for gluten-free diets.

→ What are good side dishes?

Steamed rice, pickled vegetables, and a light cucumber salad pair well for a balanced meal.

→ Can I prepare the meatballs ahead?

Shape meatballs and refrigerate up to 24 hours before grilling for convenience and quick assembly.

→ How do I prevent meatballs from sticking to the grill?

Oil the grates and skewers lightly before grilling to keep meatballs from sticking and breaking apart.

→ Is it suitable for dairy-free diets?

Yes, the ingredients are naturally dairy-free, making it suitable for lactose-intolerant individuals.