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Adapted from "Epicurious"
Combine chicken, egg, panko, scallions, soy sauce, vinegar, ginger sesame seeds and salt. Using your hands, roll the mixture into 1" balls, packing firmly. Refrigerate for 20 minutes to set. If using wooden skewers, soak in a pan of water for 20 minutes. Pre-heat grill to medium-high.
Thread 2 skewers through each meatball, with 2-3 meatballs per skewer pair. Pat meatballs so they lay a little flat. This will allow them to cook more evenly in the middle. Brush with olive oil to keep from sticking to the grates. Grill meatballs until light grill marks form, 3-4 minutes. Turn and grill the other side for an additional 2 minutes. After the first turn, brush meatballs with sauce, remove to indirect heat to keep from burning and turn to baste the other side.
Combine all ingredients in a bowl. Divide to use 1/2 to baste meatballs while cooking and the other 1/2 to use as a dipping sauce.
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