Chop up the green onion and shiso leaves roughly. Put all the ingredients in a plastic bag, and knead well through the bag.
Put spoonfuls of the mixture into a hot pot or soup, and cook through. (The mixture is on the soft side, so it's easiest to drop spoonfuls of it into the cooking liquid.)
Use these meatballs in "Let's warm up with a hot pot My Favorite Salt Flavored Chanko Hot Pot" (Recipe ID: 669152)
Here I used the meatballs in a storebought soy milk and sesame hot pot base.
Story Behind this Recipe
My family loves these chicken meatballs. I've been just making them without following a fixed recipe, but I measured everything to commemorate (?) the beginning of hot pot season and uploaded the recipe. The textures of the green onions, shiso and sesame seeds add lots of flavor, so I'd love for you to try these meatballs.
Knead the mixture very well, with lots of love. This recipe leaves you with 1/2 an egg left over, so I always make double the amount and we just eat it up in one sitting, or I freeze half a batch.