We are soy into our new recipe for chick’n yakitori meatballs. And when skewers and a little (grill) fire are involved, well that’s when the fun begins. We have blended our sesame garlic chick’n, vegan egg, sesame oil, ginger, scallions, and panko bread crumbs to make perfectly delectable meatballs that are grilled then served with our tare sauce.

Makes 6 servings (3 meatballs per serving)

what you’ll need:

TARE SAUCE:
⅓ cup soy sauce
⅓ cup mirin
⅓ cup sake
2 teaspoons brown sugar
½ teaspoon fresh ginger

MEATBALLS:
1 package Tofurky Sesame Garlic Chick’n
1 ½ cups panko bread crumbs
4 green onions, thinly sliced
½ cup vegan egg, such as Just Egg
1 ½ tablespoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
1 teaspoon fine sea salt

how to make:

1. In a small saucepan over medium-high heat, add soy sauce, mirin, sake, sugar, and ginger. Bring to a boil then reduce heat and simmer for 10-12 minutes, whisking occasionally, until sauce has reduced by half.

2. In a food processor, add Sesame Garlic Chick’n and pulse until roughly chopped. Add remaining ingredients (panko through salt) and process until it becomes a cohesive mixture. Measure out two tablespoons of mixture per meatball, and roll to form round balls. Add 3-4 meatballs per skewer.

3. Heat a grill pan over medium-low heat, and grease with cooking spray or oil. Grill skewers for 4-5 minutes per side until they are cooked through. Transfer to a serving platter then brush with some tare sauce. Serve remaining tare sauce in a bowl for dipping the yakitori meatballs.