Tsukune is like that awesome food I always want when I’m hungry and want something tasty and a little bit special. It’s great for dinner, a party snack, or even to put in a lunch box.
What’s so cool about these Japanese chicken meatballs? It’s the mix of the juicy meatball, the sweet and savory sauce, and all the ways you can change them up!
Recipe Overview
Tsukune are Japanese chicken meatballs. You usually cook them on sticks, but you can also cook them in a pan or the oven.
They’re soft and taste amazing because of the simple stuff that goes in them and the yummy sauce. These little guys are super yummy, you won’t want to stop eating these.
These meatballs are great for many things. You can eat them as a snack with toothpicks, as a main dish with rice, or even in a lettuce wrap.
They’re also good for making ahead of time. I like to make a lot and eat them all week!
Ingredients for Japanese Tsukune Chicken Meatballs
Here’s what you need to make these yummy meatballs:
- Ground Chicken: 1 pound. Ground chicken thigh is tastier, but ground chicken breast is okay too!
- Panko Breadcrumbs: 1/2 cup. These are Japanese breadcrumbs that make the meatballs light.
- Egg: 1 large. This helps hold the meatballs together.
- Green Onion: 1/4 cup, chopped small. Gives it a fresh, oniony taste. You can also use chopped yellow onion.
- Fresh Ginger: 1 tablespoon, grated. This makes it a little spicy and warm. Use fresh ginger, not the powder!
- Soy Sauce: 2 tablespoons. This makes it taste savory.
- Mirin: 2 tablespoon. This makes it a little sweet.
- Sugar: 1 tablespoon. To make the flavors just right and help the sauce get sticky.
- Sesame Oil: 1 teaspoon. For a nutty smell.
- Salt: 1/2 teaspoon.
- Black Pepper: 1/4 teaspoon.
For the Glaze:
- Soy Sauce: 1/4 cup.
- Mirin: 1/4 cup.
- Sugar: 2 tablespoons.
- Water 2 tablespoons.
Step-by-Step Instructions
- Make the Glaze: Put the glaze stuff (soy sauce, mirin, sugar, water) in a small pot. Heat it up on medium heat, and stir until the sugar is all gone. Let it bubble gently for about 5-7 minutes, until it gets a little thicker. It should stick to the back of a spoon. Then, take it off the heat.
- Mix the Meatball Stuff: In a big bowl, mix the ground chicken, panko breadcrumbs, egg, chopped green onion, grated ginger, soy sauce, mirin, sugar, sesame oil, salt, and pepper. Don’t mix it too much, just until it’s all mixed together. If you mix it too much, the meatballs will be tough.
- Shape the Meatballs: Wet your hands a little so the meat doesn’t stick. Roll the meat into small, oval meatballs, about 1-2 inches long. Make them all about the same size so they cook evenly.
- Cook the Meatballs: You can cook them in a few ways. I like to cook them in a pan, but you can also grill them or bake them.
- Pan-Frying: Heat a big pan on medium heat with a little oil. Put the meatballs in and cook for about 5-7 minutes on each side, until they’re brown and cooked. You might need to cook them in a few batches.
- Grilling: Heat up your grill to medium heat. Put the meatballs on sticks (if you want) and grill for about 4-5 minutes on each side, until cooked.
- Baking: Heat your oven to 400°F (200°C). Put the meatballs on a baking sheet with parchment paper. Bake for 15-20 minutes, until cooked.
- Glaze the Meatballs: When the meatballs are cooked, put the glaze in the pan (if you’re cooking them in a pan) or brush it on the meatballs (if you’re grilling or baking them). Cook for another 1-2 minutes, turning the meatballs so they’re all covered in the glaze. The glaze should get thick and sticky.
- Serve: Take the meatballs off the heat and eat them right away. You can put some extra chopped green onions or sesame seeds on top, if you want.
Variations & Tips
- Make it Spicy: Add a little bit of red pepper flakes or hot sauce to the meatball mix to add some heat to it.
- Add Veggies: You can add finely grated carrots, zucchini into the meatball mix to be more healthy and to add flavor.
- Make-Ahead: You can make the meatball mix and keep it in the fridge for up to 24 hours before cooking. Or, you can cook the meatballs and keep them separate from the glaze, then heat them up and add the glaze before eating.
- Storage: Keep leftover meatballs in a container with a lid in the fridge for up to 3-4 days.
- Reheating: Heat the meatballs up in a pan on medium heat, in the microwave, or in the oven. Add a little water or extra glaze if they’re dry.
- Serving Suggestions: Eat them as a snack, a main dish with rice and veggies, or in a lunch box. They’re also good in lettuce wraps or on salads.
Key Details for Japanese Tsukune Chicken Meatballs
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Big mixing bowl, small pot, pan or grill or baking sheet
FAQ
Can I use ground turkey instead of ground chicken?
Yes! Ground turkey is good instead of ground chicken. It will taste a little different, but still good.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but the meatballs might be a little bit more thick.
Can I make these without gluten?
Yes, use gluten-free panko breadcrumbs and gluten-free soy sauce (tamari) to make these gluten-free.
How do I know when the meatballs are cooked?
The best way is to use a meat thermometer. The inside should be 165°F (74°C). Or, you can cut one open – it should be cooked all the way and not pink.
Can I freeze these meatballs?
Yes! Freeze the cooked meatballs (without the glaze) in a container or freezer bag for up to 2-3 months. Let them thaw in the fridge overnight before reheating and adding the glaze.
My glaze is too thin, what can I do?
If your glaze seems too thin, just keep cooking it gently for a few more minutes, and stir it. It will become thicker.
Japanese Tsukune Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup chopped green onion
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce for glaze
- 1/4 cup mirin for glaze
- 2 tablespoons sugar for glaze
- 2 tablespoons water for glaze
Instructions
- Make the Glaze: Put the glaze stuff (soy sauce, mirin, sugar, water) in a small pot. Heat it up on medium heat, and stir until the sugar is all gone. Let it bubble gently for about 5-7 minutes, until it gets a little thicker. It should stick to the back of a spoon. Then, take it off the heat.
- Mix the Meatball Stuff: In a big bowl, mix the ground chicken, panko breadcrumbs, egg, chopped green onion, grated ginger, soy sauce, mirin, sugar, sesame oil, salt, and pepper. Don't mix it too much, just until it's all mixed together. If you mix it too much, the meatballs will be tough.
- Shape the Meatballs: Wet your hands a little so the meat doesn't stick. Roll the meat into small, oval meatballs, about 1-2 inches long. Make them all about the same size so they cook evenly.
- Cook the Meatballs: Pan-Frying: Heat a big pan on medium heat with a little oil. Put the meatballs in and cook for about 5-7 minutes on each side, until they're brown and cooked. You might need to cook them in a few batches.
- Grilling: Heat up your grill to medium heat. Put the meatballs on sticks (if you want) and grill for about 4-5 minutes on each side, until cooked.
- Baking: Heat your oven to 400°F (200°C). Put the meatballs on a baking sheet with parchment paper. Bake for 15-20 minutes, until cooked.
- Glaze the Meatballs: When the meatballs are cooked, put the glaze in the pan (if you're cooking them in a pan) or brush it on the meatballs (if you're grilling or baking them). Cook for another 1-2 minutes, turning the meatballs so they're all covered in the glaze. The glaze should get thick and sticky.
- Serve: Take the meatballs off the heat and eat them right away. You can put some extra chopped green onions or sesame seeds on top, if you want.