Recreate the Japanese Izakaya pub experience at home with these easy homemade turkey and scallion meatballs. Brush skewered meatballs with a red miso glaze seasoned with McCormick Culinary® Ginger and Garlic Powder while grilling. The result? A beautiful, glossy appearance, with equally as impressive flavor.
Mix all ingredients in large bowl. Reserve 1/3 cup in bowl. Pour remaining mixture and 1/2 cup water into small saucepan.
Bring to boil on medium heat. Cook 20 minutes or until glaze is reduced to about 1/2 cup, stirring occasionally.
For the Meatball Yakitori:
Preheat grill over medium-high heat.
Add breadcrumbs, sliced scallions and white pepper to reserved glaze in bowl; mix well. Add ground turkey; mix until blended. Form into 30 (1-inch) meatballs. Thread 2 scallion pieces with 1 meatball onto each bamboo skewer.
Spray grill lightly with no stick cooking spray. Grill skewers, brushing evenly with glaze and turning often for even browning. Cook 10 to 15 minutes or until meatballs are cooked through. Garnish with sesame seeds, if desired.
Chef's Tip!
Soak bamboo skewers thoroughly in water for at least 30 minutes. This prevents them from burning when on the grill.
