In a large mixing bowl, add ingredients from chicken to egg yolk.
Grate the ginger and squeeze the juice into the bowl. You should have about 1 tbsp ginger juice. Grate the shallot and add the entire mixture into the bowl.
Stir the meat (I use a pair of chopsticks) in one direction until they become very sticky, about 2 minutes. If you have a stand mixer, use it to help you bind the meat together.
Line a large sheet pan with parchment. Use a cookie scoop to form 13 meatballs and place them on the sheet. My scoop is about 3 tbsp per scoop.
Grease your hands with some olive oil. This will prevent the meat from sticking to your hands. Shape the meatballs into a smooth surface.
If pan-fry (easiest way):
Flatten the meatballs into small patties (about ½-inch thick). Pan fry them with avocado oil over medium heat about 2.5 minutes on the first side. Flip the patties and brush with teriyaki sauce. Fry the second side for about 1.5 minutes. Flip the patties again, brush with more sauce, and fry 1.5 minutes more.
Flatten the meatballs into small patties (about ½-inch thick) and thread them onto the skewers. Brush the grill tray with avocado oil. Cradle the entire skewer in your hand to keep the meat on the stick and place it on the grill grid.
Grill the first side about 3-4 minutes, rotate to grill the second side about 2-3 minutes, and rotate again to grill for 15-30 seconds longer. Brush with the teriyaki sauce as you rotate the skewers.
Brush with a thin layer of teriyaki sauce and serve over butter lettuce. Enjoy it while it's sizzling hot!
The meatballs can be made up to 24 hours ahead in the fridge.