Minced Chicken & Pork ‘Monkey Balls’ Print Email

Mixed meat meatballs are known as “Monkey Balls” throughout the Pacific Rim. The family will love this chicken & pork version.

6 oz boneless chicken, minced
6 oz ground pork
2 eggs
1/2 tsp sea salt
2 tsp AP flour or rice flour
2 tsp cornstarch
6 TBS panko
1 TBS grated fresh ginger
Dipping Sauce: Tonkasu, Thai Chilli, Ponzu, Lemon Sauce, or Yakitori (Tonkatsu, Thai Chilli, Tropical Lemon Sauce and Ponzu sauce are all available at Tony’s, a Yakitori Sauce recipe follows).

Mince skinless chicken breasts or thighs finely with a knife and blend with pork. Add eggs, salt, flour, cornstarch, panko and ginger and blend well. Knead the meatballs for a minute or so to develop the gluten and texture, adding more breadcrumb if they are too sticky.

With clean wet hands and a tablespoon, shape into approximately 1 TBS meatballs and place on a plastic lined plate with plastic wrap between the layers. Chill at least 4 hours or overnight to allow meatballs to set up.

Thread 3-4 meatballs onto a bamboo skewer, leaving a little space in between. Mist or brush oil lightly on all sides with canola oil and grill over direct low-to-medium heat until cooked through, usually less than 10 minutes. If using yakitori sauce, brush sauce on during the last few minutes of cooking to glaze.

Yakitori Sauce

1 TBS grated fresh ginger
4 TBS sake
5 TBS shoyu (soy sauce)
1 TBS mirin
1 TBS sugar
1/2 tsp cornstarch blended with 1 tsp water

In a small pan, mix all the ingredients, except for the cornstarch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the cornstarch solution and stir until the sauce is thickened. Cool.

Chef's Notes: corn starch, flour and panko may need to be adjusted because egg sizes vary. Adjust to create the correct texture for meatballs.