Place rissoles, 1 tablespoon teriyaki marinade, garlic, ginger and panko crumbs in a large bowl and stir until combined. Using damp hands roll into 24 small meatballs. Thread meatballs, shallots, capsicum and zucchini alternatively onto skewers and spray lightly with oil.
Pre-heat a large non-stick frying pan or barbecue over medium-high heat. Cook skewers, in batches, for 7-8 minutes, turning regularly, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, cook soba noodles according to packet directions. Drain well.
Serve skewers with noodles, extra teriyaki marinade, extra green onions and Asian greens and sesame seeds, if desired.
Tips
You will need 8 small bamboo or metal skewers for this recipe – soak bamboo skewers in cold water for 10 minutes to prevent burning
Fill a pita bread or wrap with any leftover meatballs, salad and mayonnaise for a delicious sandwich.
Use whatever onion and capsicum you have available in this recipe.
Meatballs can be made ahead of time and frozen – pop them in the fridge in themorning to thaw and they will be ready to use in the evening meal.
