Turkey Meatball & Scallion Yakitori

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What you'll need

Ginger Ground

Garlic Powder

White Pepper Ground

Sesame Seed

Ingredients

Red Miso Glaze
1/4 cup (60 ml) mirin
1/4 cup (60 ml) sake
1/4 cup (60 ml) pineapple juice
3 tbsp (45 ml) red miso
3 tbsp (45 ml) packed light brown sugar
2 tsp (10 ml) Ginger Ground
1 tsp (5 ml) Garlic Powder
Turkey Meatball & Scallion Yakitori
1/2 cup (125 ml) panko bread crumbs
3 tbsp (45 ml) thinly sliced scallions (green onions), green part only
1/2 tsp (2 ml) White Pepper Ground
1 lb (500 g) ground turkey
1/4 cup (60 ml) scallion (green onion) pieces, green and white parts (1-inch/2.5 cm pieces)
6-inch (15 cm) bamboo skewers
Sesame Seed, optional

For the Glaze, mix all ingredients in large bowl. Reserve 1/3 cup (75 mL) in bowl. Pour remaining mixture and ½ cup (125 mL) water into small saucepan. Bring to boil on medium heat. Cook 20 minutes or until glaze is reduced to about ½ cup (125 mL), 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/2.5 cm) 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.