Description
These Japanese-style chicken or turkey meatballs, known as Tsukune, are tender and flavorful little bites glazed with a rich, sweet-savory sauce. Perfectly seasoned with ginger, garlic, and scallions, they can be grilled or broiled to achieve a deliciously charred exterior. A wonderful appetizer or main dish that pairs beautifully with steamed rice or a crisp salad.
Ingredients
For the Sauce
- 1/2 cup dark soy sauce (like Kikkoman)
- 1/2 cup mirin
- 1/4 cup dry sake (sherry or Shaoxing wine)
- 1/4 cup light brown sugar
- 1 tablespoon rice vinegar
- 4 medium cloves of garlic, peeled and smashed
- 1 1-inch piece of ginger, sliced
- 1/2 tablespoon whole black peppercorns
For the Meatballs
- 1 1/2 pounds ground chicken or turkey (dark meat recommended)
- 1/2 cup panko bread crumbs
- 2 teaspoons cornstarch
- 2 medium scallions (white and green parts, finely chopped)
- 1 large egg, lightly beaten
- 2 teaspoons finely grated fresh ginger
- 1 tablespoon finely minced fresh garlic (about 2 large cloves)
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Thinly sliced scallion greens (for garnish)
- Toasted sesame seeds (for garnish)
- 12-14 medium (6-inch) wooden skewers, soaked in water for 30 minutes prior to use (if grilling)
Instructions
- Make the Sauce: Combine soy sauce, mirin, sake, brown sugar, rice vinegar, garlic, ginger slices, and peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered until the mixture thickens and becomes syrupy, about 25 minutes. Remove from heat, let cool for 10 minutes, then strain through a fine mesh sieve. Set aside or store the sauce in an airtight container until ready to use.
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken or turkey, panko bread crumbs, cornstarch, finely chopped scallions, beaten egg, grated ginger, minced garlic, toasted sesame oil, kosher salt, and ground pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated. Cover with plastic wrap and refrigerate for at least 15 minutes, or up to overnight to allow flavors to meld.
- Shape the Meatballs: With wet hands, form the mixture into slightly oval-shaped meatballs about 1 1/2 inches long. Thread 2 to 3 meatballs onto each soaked wooden skewer if grilling; if broiling, place the meatballs spaced apart on a lightly greased foil-lined baking sheet.
- Grill the Meatballs: Preheat a grill or stovetop grill pan over high heat. Oil the grill grates well to prevent sticking. Arrange the skewers a few inches apart on the hot grill. Cook until the first side is well browned and the meatballs release easily, about 3-4 minutes. Using tongs and a thin spatula, carefully turn the meatballs and cook the other side until browned, about 3 minutes. Brush the meatballs generously with the prepared sauce and continue cooking for an additional 15-30 seconds until the glaze caramelizes and chars slightly. Transfer skewers to a plate and brush again with sauce to fully coat.
- Alternate Broiling Method: Preheat your broiler with the rack positioned about 5 inches from the heat source. Place the meatballs on a lightly greased foil-lined baking sheet. Broil for 8 to 10 minutes, turning and basting every 2 minutes with the glaze, until meatballs are cooked through and dark golden brown.
- Serve: Garnish the meatballs with thinly sliced scallion greens and toasted sesame seeds. Serve hot as an appetizer or main dish alongside your favorite sides.
Notes
- Use dark meat chicken or turkey for juicier meatballs, but lean meats can be substituted for a lighter version.
- Soaking wooden skewers prior to grilling prevents them from burning.
- The sauce can be made ahead of time and stored in the refrigerator for up to one week.
- If you prefer, meatballs can also be cooked in a stovetop grill pan instead of an outdoor grill.
- Adjust the sweetness of the sauce by varying the amount of brown sugar to taste.
- Ensure meatballs are cooked through using a meat thermometer: internal temperature should reach 165°F (74°C).
