Scallions in meatballs? Yes, yes, yes! Although not such meatball fans in general, while we were taste-testing these skewers, we couldn’t stop munching on these umami flavored meat sticks — they’re that good! Give it a shot and enjoy the explosion of Asian flavoring that’s always such a hit!

Yields 16 skewers

1 1/2 lb (680 g) ground beef

1/3 cup chopped scallions

• 4 Tbsp sesame teriyaki sauce, plus more, warmed, for drizzling
• 3 Tbsp toasted sesame seeds, plus more for garnish
• 3 Tbsp breadcrumbs
• 1 egg
• 1 Tbsp water
• 16 oz (450 g) baby bella mushrooms
• 1 large green pepper, cut into 32 squares
• 1 medium red onion, cut into chunks

Marinade

• 1 cup sesame teriyaki sauce
• 2 tsp sesame oil

Place ground beef, scallions, teriyaki sauce, sesame seeds, breadcrumbs, egg, and water in a large mixing bowl and stir well to combine. Cover and refrigerate for 20 minutes to allow the mixture to firm up.

To make the marinade, whisk the teriyaki sauce and sesame oil in a small bowl.

Clean and dry the mushrooms, discarding the stems, and place them in another mixing bowl with the pepper and onion. Add half the marinade to the vegetables and toss well to coat. Set aside.

Once the meat mixture is chilled, form 48 small meatballs. Place them in a baking pan and pour the remaining marinade over the top, turning gently to coat. Place the pan in the refrigerator and chill for another 20 minutes to make the meatballs firm and easy to skewer.

Meanwhile, soak wooden skewers in water for at least 20 minutes to prevent them from burning during cooking.

To grill, preheat grill to medium-high and spray the grates well with oil.

Thread the chilled meatballs and vegetables onto the skewers, alternating them. Grill for 10–12 minutes, turning occasionally, until the meatballs are browned and cooked through and the vegetables are crisp-tender.

To bake, preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil.

Thread the chilled meatballs and vegetables onto the soaked skewers and arrange them on the prepared baking sheet. Bake for 18–20 minutes, turning the skewers halfway through, until the meatballs are cooked through and the vegetables are lightly caramelized.

To serve, drizzle with teriyaki sauce and sprinkle with sesame seeds.

Tip: If you don’t have the time or patience to form and chill these meatballs, just pat into large burgers and grill as you would any meat patties. The combination of flavors in this mixture is definitely worth the try!