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.
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.