AT A GLANCE
These are a take on tsukune, often served at Japanese restaurants. Use a flat skewer to help stop the meatballs slipping around as you turn them.
|01||Combine meatball ingredients, except oil and sesame seeds, in a bowl and mix well. Roll into 3cm-diameter balls and thread onto flat wooden skewers, alternating with spring onion batons, place on a tray, cover with plastic wrap and refrigerate to rest (30 minutes).|
|02||For sticky soy glaze, simmer ingredients, except vinegar, in a saucepan over medium-high heat until a glaze forms (3-4 minutes), remove from heat, stir in vinegar and set aside.|
|03||Heat a char-grill to medium-high heat. Brush meatballs lightly with oil and grill, turning occasionally and brushing lightly with glaze, until browned and cooked through (5-6 minutes). Transfer to a serving plate, pour extra glaze over and serve hot scattered with sesame seeds.|
Note Panko crumbs, Japanese breadcrumbs, are available from Japanese grocers and select supermarkets and delicatessens. If they're unavailable, substitute dried breadcrumbs.