Recreate the Japanese Izakaya pub experience at home with these easy homemade turkey and scallion meatballs. Brush skewered meatballs with a red miso glaze seasoned with McCormick® Ginger and Garlic Powder while grilling. The result? A beautiful, glossy appearance, with equally as impressive flavor.

  • 30min

    prep time

  • 35min

    cook time

  • 81


  • 14



  • Red Miso Glaze
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup pineapple juice
  • 3 tbsps red miso
  • 3 tbsps firmly packed, light brown sugar
  • 2 tsps McCormick® Ginger, Ground
  • 1 tsp McCormick® Garlic Powder
  • Turkey Meatball & Scallion Yakitori
  • 1/2 cup panko bread crumbs
  • 3 tbsps thinly sliced, scallions (green onions), green part only
  • 1/2 tsp McCormick® White Pepper, Ground
  • 1 pound ground turkey
  • 1/4 cup scallion (green onion) pieces, green and white parts (1-inch pieces)
  • 15cm bamboo skewers, soaked in water
  • Sesame Seed, Toasted, (optional)

Nutrition information (per serving)

  • 81calories
  • 24mgcholesterol
  • 176mgsodium
  • 7gprotein
  • 2gtotal fat
  • 0gfiber
  • 7gcarbohydrates


  • For the Glaze, mix all ingredients in large bowl. Reserve 1/3 cup in bowl. Pour remaining mixture and 1/2 cup water into small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 20 minutes or until glaze is reduced to about 1/2 cup, stirring occasionally. Remove from heat.

  • For the Meatball Yakitori, 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) meatballs. Thread 2 scallion pieces with 1 meatball onto each bamboo skewer.

  • Spray grill lightly with no stick cooking spray. Grill skewers over medium-high heat 10 to 15 minutes or until meatballs are cooked through, 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.