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Tsukune (Japanese chicken meatballs)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Start the party with elegant bite-sized appetizers, perfect for pairing with your favorite drink.
Ingredients:
  • 500g skinless chicken thighs, trimmed, chopped
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 1 tsp grated ginger
  • 1 tsp lemon zest
  • 22.60 gm barbecue sauce
  • 5.00 gm caster sugar
  • 1 eggwhite
  • 12.00 gm white sesame seeds
  • 3.00 gm black sesame seeds (see note) (optional)
  • 1 sheet nori seaweed (see note), cut into thin strips
  • 41.60 gm tomato sauce (ketchup)
  • 45.20 gm barbecue sauce or oyster sauce
  • 12.20 gm Worcestershire sauce
Instructions:
  • Preheat your oven to 180°C and prepare a tray lined with baking paper.
  • Mix sauce ingredients together in a bowl.
  • In a food processor, blend chicken, onion, garlic, ginger, zest, barbecue sauce, sugar, and 1/2 teaspoon of salt until smooth and sticky. Add the egg white and blend again. With damp hands, shape a heaped teaspoon of the mixture into a ball and place it on a lined tray. Repeat this process to make 16 balls. Bake for 10 minutes or until nearly cooked.
  • Take out the tray from the oven. Spread half of the sauce on the meatballs, sprinkle sesame seeds on top, and bake for an additional 10 minutes until golden and fully cooked.
  • For serving, spoon 16 small dollops of the remaining sauce on a serving plate, then place the meatballs alongside. Garnish with nori strips and serve.

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