Add the edamame and corn into 1/3 of the meat mixture and mix well. Divide the mixture into 6 pieces and shape them into nuggets.
Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook for 3 minutes. Flip them over, place a lid on the pan and cook the meatballs for an additional 3 minutes.
Turn off the heat and carefully remove the meatballs from the pan. Wipe off any excess oil from the pan with a paper towel, then pour in 1/2 of the glaze. Return the pan to medium heat and allow the sauce to simmer until it becomes a thick glaze. Place the meatballs back into the pan and coat them with the glaze.
Then gently stick 2 meatballs onto each skewer and enjoy!