Japanese Chicken Meatballs

Finely chop the mint and the green onion. In a pan, fry half of the ground chicken until it turns white, stirring and breaking it up with a wooden spoon. Transfer to a plate and let it cool. Mix it with the rest of the meat and stir well with a spatula. The purpose of pre-frying part of the mince is so the meatballs lose less volume during cooking and stay juicier. Add the sesame oil and stir well with a spatula, add the onion and mint, a little salt and stir again. By hand, knead the mince for a long time until it becomes lighter in color and very sticky. Oil your hands with sesame oil and shape elongated meatballs. Cook on a barbecue or on the grill function in the oven, turning the meatballs halfway through cooking. When the meatballs are done, glaze them with the Teriyaki sauce and sear for another 30 seconds or so. When serving, drizzle with a little more Teriyaki sauce.