I love creating dishes that push flavor boundaries. With 500g ground chicken, fresh grated ginger, minced garlic and crisp green onions, my Japanese BBQ Meatballs offer an intriguing twist. Infused with a simple yet vibrant glaze blending soy sauce, mirin and sake, this recipe is set to captivate your palate.

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I recently discovered a recipe that blew my mind – Japanese tsukune meatballs that will surely surprise your taste buds. I’ve always loved experimenting with Asian-inspired flavors, and this dish is one of my favorite takes on Japanese BBQ meatballs.

I start with 500g ground chicken, using thigh meat because it makes everything so much more flavorful. I mix in a large egg and a touch of panko breadcrumbs for the perfect texture, then add minced garlic, fresh grated ginger, salt, and black pepper to build its taste.

Finely chopped green onions give it an extra kick that I really appreciate. The glaze—made by combining soy sauce, mirin, sake, and a bit of sugar—ties it all together beautifully.

I sometimes sprinkle some sesame seeds on top if I’m feeling extra fancy. This is a Japanese dinner with a twist, and it’s super easy to make for a fun barbecue cook-out or a simple, delicious meal.

Why I Like this Recipe

I like this recipe because:
1) I really love how the garlic, ginger, and glaze mix together to create a unique and exciting flavor that totally wakes up my taste buds.
2) I enjoy that it doesn’t take forever to make; it’s simple enough to whip up even on a busy night.
3) I appreciate how versatile it is—you can serve these meatballs as a fun appetizer or a hearty main dish.
4) I get a kick out of grilling them; the smoky char paired with the sweet glaze reminds me of those awesome Japanese yakitori spots.

These Japanese tsukune meatballs are honestly a total game changer. Theyre not perfect, sometimes messy, but that just makes them more fun to cook. The glaze gives ’em a shiny, mouthwatering finish, and when you grill them, they pick up that cool smoky flavor that makes you feel like you’re at a meatball party. I always serve them for barbecues or casual dinners at home, and even though they might not look perfect, they taste like a whole lot of yum in every bite.

Ingredients

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Ground chicken: packs high protein and juiciness that makes tsukune really flavorful.
Large egg: helps bind the mix and adds moisture along with essential proteins.
Panko breadcrumbs: provides light carbs creating a crispy texture that soaks up flavor.
Garlic: brings a strong savory punch and natural health benefits into the dish.
Ginger: warms up the mix and adds a zesty kick that brightens up the flavor.
Green onions: add a hint of freshness and a vibrant, crunchy burst of color.
Glaze: soy sauce, mirin, sake and sugar form a sweet, savory balance for extra depth.
Sesame seeds: offer a nutty finish that makes flavor pop and gives a final crunchy touch.
Miscellaneous: ingredients combine to form a savory, moist, and flavorful bite every time.

Ingredient Quantities

500g ground chicken (thigh meat works best for flavor)

1 large egg

1/4 cup panko breadcrumbs

2 garlic cloves, minced

1 tsp fresh grated ginger

1/2 tsp salt

1/4 tsp black pepper

2 tbsp finely chopped green onions

For the glaze: 1/4 cup soy sauce

2 tbsp mirin

2 tbsp sake

1 tbsp sugar

Optional: Sesame seeds to sprinkle on top

How to Make this

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1. Combine the ground chicken, egg, panko breadcrumbs, minced garlic, grated ginger, salt, black pepper, and chopped green onions in a large bowl. Mix it up really well until all the ingredients are thoroughly combined.

2. Divide the mixture into small portions and shape them into meatballs. If youre using skewers, you can stick about 3-4 meatballs onto each skewer.

3. In a separate bowl, mix the soy sauce, mirin, sake, and sugar to create the glaze. Stir until the sugar is almost dissolved.

4. Preheat your grill or grill pan on medium heat.

5. Place the meatballs on the grill and cook them for about 3-4 minutes per side. Keep an eye on them so they cook evenly.

6. While the meatballs are grilling, brush them generously with the glaze. Make sure tehy get a nice coating.

7. Continue grilling the meatballs, turning them occasionally and basting with more glaze until they have a beautiful shiny finish and are cooked through.

8. If you like, sprinkle some sesame seeds on top once they’re off the grill.

9. Serve the meatballs hot and enjoy with your favorite side dish or over rice.

10. If youre left with extra glaze, feel free to use it as a dipping sauce for some extra flavor.

Equipment Needed

1. A large mixing bowl for combining the chicken, egg, breadcrumbs, and spices
2. A smaller bowl for mixing the soy sauce, mirin, sake, and sugar
3. Measuring cups and spoons to get the ingredients just right
4. A fork or whisk for stirring the glaze until the sugar nearly dissolves
5. A grill or grill pan to cook the meatballs evenly
6. Tongs or a spatula to flip the meatballs as they cook
7. A basting brush for applying the glaze on the meatballs
8. Optional: Wooden skewers if you choose to stick the meatballs on them

FAQ

Can I use lean ground chicken instead of thigh meat?

Sure, you can, but the thigh meat gives more flavor and juiciness so if you use lean meat, you might need to add a bit of extra moisture.

What do i do if the tsukune mixture is too wet to form into balls?

If it feels too wet, just add a little more panko breadcrumbs until you get a firmer mixture thats easy to shape.

Can i bake the tsukune instead of grilling them?

Yes you can bake them at 375°F for 20-25 minutes but i suggest turning them halfway through so they cook evenly.

How long should i cook the tsukune on the grill?

Grill them for about 6-8 minutes per side until they're nicely browned and cooked through.

What should i do if the glaze tastes too salty?

You can mix in a little extra sugar or mirin to balance out the saltiness to your taste.

Japanese Tsukune Recipe Substitutions and Variations

Ground chicken: You can swap it out for turkey or pork mince. They might change the flavor a bit but its still pretty yummy.
Large Egg: If you dont have an egg, mix 1 Tbsp of ground flaxseeds with 3 Tbsp water and let it sit for 5 mins to make a flax egg.
Panko Breadcrumbs: If you can’t find panko, regular breadcrumbs or even crushed crackers work pretty good too.
Garlic: If you’re short on fresh garlic, try using around 1/2 tsp garlic powder. It wont be as strong but it does the trick.
Soy Sauce: For a gluten free version, you can use tamari or even coconut aminos if you like a slightly different taste.

Pro Tips

1. It helps a lot if you chill the meat mixture in the fridge for about 20 minutes before forming the meatballs so the ingredients stick together better, especially if you’re working on a hot day.
2. When you’re grilling, make sure your grill is preheated enough so the meatballs sear quickly and don’t stick, and if you’re using wooden skewers, soak them in water for at least 30 minutes beforehand so they don’t burn.
3. Try not to turn the meatballs too often; let them cook on one side properly so they get a good crust, then flip only when they’re ready.
4. If you’ve got extra glaze left over, warming it up a bit and letting it thicken can really boost the flavor when you use it as a dipping sauce.