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.
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.
Heat the oven to 400F.
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.
Shape the meatballs. As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
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.
Once the meatballs are done, coat the meatballs with the yakitori sauce.
Serve with the side of your choice (I made rice) and set some sauce aside for dipping/to pour on the rice.