Servings: 6

Meatballs: subheading: Meatballs:
1 tbsp dark sesame oil 1 tbsp dark sesame oil
4 oz sliced shiitake mushroom capes 4 oz sliced shiitake mushroom capes
1½ tbsp minced peeled fresh ginger, divided 1½ tbsp minced peeled fresh ginger, divided
1½ tbsp garlic, divided 1½ tbsp garlic, divided
2 tbsp dry sherry 2 tbsp dry sherry
2 tbsp red miso (soybean paste) 2 tbsp red miso (soybean paste)
1½ lb ground chicken 1½ lb ground chicken
½ cup panko (Japanese breadcrumbs) ½ cup panko (Japanese breadcrumbs)
2 tsp cornstarch 2 tsp cornstarch
½ tsp kosher salt ½ tsp kosher salt
2 green onions, tiny sliced 2 green onions, tiny sliced
1 large egg white 1 large egg white
Sauce: subheading: Sauce:
3 tbsp mirin (sweet rice wine) 3 tbsp mirin (sweet rice wine)
3 tbsp low-sodium soy sauce 3 tbsp low-sodium soy sauce
1 tbsp dark brown sugar 1 tbsp dark brown sugar
2 2 tsp sherry vinegar 2 2 tsp sherry vinegar
1 tbsp lime juice 1 tbsp lime juice
2 tsp grated peeled fresh ginger 2 tsp grated peeled fresh ginger
1 serrano chilie, tiny sliced 1 serrano chilie, tiny sliced
Remaining ingredients: subheading: Remaining ingredients:
Cooking spray Cooking spray
1 tbsp toasted sesame seeds 1 tbsp toasted sesame seeds

1. To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tbsp minced fresh ginger, and 1 tbsp minced garlic, saute 2 minutes. Add sherry; cook3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat, cool. Place mushroom mixture and miso in a mini chopper, pulse 10 times or until very finely chopped
2. Combine mushroom mixture, remaining 1½ tsp minced ginger, 1½ tsp garlic, chicken, and next 6 ingredients ( through egg white) un a bowl. Shape mixture into 36 (1-in) meatballs. Thread 3 meatballs onto each of 12 (6-in) flat bamboo skewers. Chill for 30 minutes.
3. To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2  tsp grated ginger, and serrano. Reserve 2 tbsp sauce.
4. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in a pan, cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds and serve with reminded 2  tbsp sauce

265 cal  265 cal
12.7 g fat  12.7 g fat
22.9 g protein  22.9 g protein
12.8 g carbs  12.8 g carbs
1 g fiber  1 g fiber
524 mg sodium  524 mg sodium