Japanese-style chicken breast meatballs (Tsukune) R

Name: Japanese-style chicken breast meatballs (Tsukune) Recipe laderacatering
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each chicken breasts, skinless (around 1.5 pounds); 1 each scallion, minced; 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 strip of cooked bacon, minced (optional); 1 tablespoon mirin; 2 teaspoons sugar; 1 teaspoon soy sauce; 1 teaspoon kosher salt; 1 to 2 tablespoons canola oil

Servings: persons

1
Mince the ginger, garlic, and scallion.
2
Add ginger, garlic, and scallion to a mixing bowl.
3
Combine it with the bacon, mirin, sugar, soy sauce and salt.
4
(The bacon fat can be added for flavor if desired).
5
Wash and thoroughly dry the chicken breasts.
6
Coarsely grind the chicken breasts using a meat grinder.
7
This can be done with a food processor or by knife, but do not over-grind.
8
Mix the ground chicken with the rest of the ingredients.
9
Cover and refrigerate for at least six hours, or up to a day.
10
Form the mixture in to ping pong ball-sized balls.
11
Makes around a dozen.
12
Heat the canola oil in a saute or cast iron pan over medium-high heat.
13
Brown all sides of the meatball.
14
When completely browned either use a thermometer to or slice one open to test for doneness.
15
If not done, either place in a 350-degree oven, or add a couple tablespoons of water to the pan and cover until finished.
16
Can be plated with small skewers or toothpicks.
17
Serve with soy sauce, soft poached egg, or Japanese chili pepper (nanami togarashi) mayo.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 each chicken breasts, skinless (around 1.5 pounds), 1 each scallion, minced, 1 teaspoon fresh ginger, grated, 1 clove garlic, minced, and more.

Yes, Japanese-style chicken breast meatballs (Tsukune) Recipe laderacatering falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese-style chicken breast meatballs (Tsukune) Recipe laderacatering

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions