Tsukune (Japanese Meatballs)

Japanese grilled meatball recipe on skewers

HOW TO MAKE TSUKUNE (A SIMPLIFIED VERSION)

I use ginger juice (from grated ginger) and grated shallot to make my meatballs extra flavorful. With only 7 ingredients, the meatballs are seasoned with toasted sesame oil, scallions, grated shallot, ginger juice from grated ginger, coconut aminos, egg yolk, and some salt and white pepper.
    1. Combine all the ingredients with ground chicken and stir the mixture until it is very sticky. This step helps the meatballs come together since there are no binding ingredients (bread crumbs or starch).
    2. The mixture is quite soft and easy to fall apart. Use a cookie scoop to help you form the meatballs. Then grease your hand with some olive oil to shape the meatballs into a smooth surface.
Pan fry a small amount of mixture first to test the flavor.

IF PAN-FRYING

Lightly flatten the meatballs into small patties (about ½-inch thick). Pan fry them with avocado oil about 4 minutes total and brush with the keto teriyaki sauce.

For the Tsukune meatballs:

  • 1 lb ground chicken breast, or thighs or a combination
  • 1 tsp toasted sesame oil
  • 2 bulbs scallions, chopped
  • ½ tsp coarse sea salt
  • ¼ tsp white pepper
  • 1 tbsp coconut aminos
  • 1 large egg yolk
  • 0.5 oz ginger, grated and squeezed into 1 tbsp ginger juice
  • 0.8 oz shallot, grated
  • 1-2 tbsp olive oil
  • 1 tbsp avocado oil

For the sauce and serving:

Make the meatballs:

  • 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.

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