Tsukune (Japanese Chicken Meatballs) Recipe

Name: Tsukune (Japanese Chicken Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Teriyaki Sauce:; 1 teaspoon vegetable oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1/4 cup tamari; 1/4 cup cooking sake; 1/4 cup mirin; 2 tablespoons brown sugar; 1 teaspoon sesame seeds; Meatballs:; 10 1/2 ounces ground chicken; 1 egg; 3 green onions, chopped; 1/2 carrot, grated; 1/4 cup panko bread crumbs, or to taste; 2 tablespoons red miso paste, or more to taste; 2 tablespoons grated ginger; 1 tablespoon potato starch; 1 tablespoon crumbled seaweed; 1 tablespoon tamari, or more to taste; 1 tablespoon cooking sake, or more to taste; 1 teaspoon soy sauce; 1 teaspoon white sugar, or more to taste; 1 teaspoon ground paprika, or more to taste

Servings: persons

Teriyaki Sauce:
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4 cup tamari
1/4 cup cooking sake
1/4 cup mirin
2 tablespoons brown sugar
1 teaspoon sesame seeds
Meatballs:
10 1/2 ounces ground chicken
1 egg
3 green onions, chopped
1/2 carrot, grated
1/4 cup panko bread crumbs, or to taste
2 tablespoons red miso paste, or more to taste
2 tablespoons grated ginger
1 tablespoon potato starch
1 tablespoon crumbled seaweed
1 tablespoon tamari, or more to taste
1 tablespoon cooking sake, or more to taste
1 teaspoon soy sauce
1 teaspoon white sugar, or more to taste
1 teaspoon ground paprika, or more to taste

1
Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
2
Combine ground chicken, egg, green onions, carrot, bread crumbs, miso, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix well into a thick paste, at least 5 minutes.
3
Preheat grill for medium heat and lightly oil the grate.
4
Roll ground chicken mixture into balls the size of your palm. Flatten them slightly into patties. Grill until well-browned, 3 to 4 minutes. Flip and continue grilling until browned on the second side, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Brush glaze over meatballs before serving.

283

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

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: Teriyaki Sauce:, 1 teaspoon vegetable oil, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and more.

Yes, Tsukune (Japanese Chicken Meatballs) 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!

Tsukune (Japanese Chicken Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions