To make the meatballs, mix together the ground
chicken, breadcrumbs, teriyaki sauce, carrot,
red onion, garlic, egg, salt, and pepper. Then,
take 1-tablespoon scoops and form them into
small meatballs. (If the mixture seems too wet,
add a bit more breadcrumbs until the meatballs
keep their shape.)
Refrigerate the meatballs for about 20 minutes,
or while you’re cutting the veggies and
preheating the grill (medium heat) or oven (375
degrees F).
Thread each skewer with a meatball, pepper,
meatball, and alternate leaving enough room on
each end of the skewer for picking up with your
hands.
If you want to grill the skewers, spray the
grill with nonstick spray or brush with olive
oil. Then, gently place the skewers on the
grill and grill for about five minutes on each
side, make sure to test the meatballs to be
sure the center is cooked.
If you want to bake the skewers, then lightly
grease a baking sheet and gently place the
skewers on it. Bake for about 15 to 20 minutes,
until the meatballs are golden brown and cooked
all the way through. Turn the skewers halfway
through the baking process.
Serve with rice and extra teriyaki sauce for
dipping, if you’d like.
Enjoy!
Originally Submitted
12/4/2015
0 Out of 5 from
0 reviews
You can add this Teriyaki Chicken Meatball Kebabs recipe to your own private DesktopCookbook.
