Tsukune (Japanese chicken meatballs)

Name: Tsukune (Japanese chicken meatballs)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Japanese
Ingredients: 500g skinless chicken thighs, trimmed, chopped; 1 small onion, grated; 1 garlic clove, grated; 1 teaspoon grated ginger; 1 teaspoon lemon zest; 1 tablespoon barbecue sauce; 1 teaspoon caster sugar; 1 eggwhite; 1 tablespoon white sesame seeds; 1 teaspoon black sesame seeds (optional); 1 sheet nori seaweed, cut into thin strips; 2 tablespoons tomato sauce (ketchup); 2 tablespoons barbecue sauce or oyster sauce; 2 teaspoons Worcestershire sauce

5 steps

Prep:15minCook:20min

Get the party season started with these light Japanese-style canapes - best enjoyed with a drink in hand.

Updated at: Thu, 17 Aug 2023 13:41:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories52.2 kcal (3%)

Total Fat1.6 g (2%)

Carbs2.6 g (1%)

Sugars1.7 g (2%)

Protein6.6 g (13%)

Sodium76.8 mg (4%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

500gskinless chicken thighs

1 teaspoongrated ginger

1 teaspoonlemon zest

1 tablespoonbarbecue sauce

1 teaspooncaster sugar

1eggwhite

1 tablespoonwhite sesame seeds

1 teaspoonblack sesame seeds

optional

1 sheetnori seaweed

cut into thin strips

2 tablespoonstomato sauce

ketchup

2 tablespoonsbarbecue sauce

or oyster sauce

2 teaspoonsworcestershire sauce

Instructions

Step 1

Preheat the oven to 180°C and line a tray with baking paper.

Step 2

Combine sauce ingredients in a bowl.

Step 3

Whiz chicken, onion, garlic, ginger, zest, barbecue sauce, sugar and 1/2 teaspoon salt in a food processor for 1 minute or until completely smooth and sticky. Add the eggwhite and whiz to combine. Using damp hands, roll a heaped teaspoon of mixture into a ball and place on the lined tray. Repeat with remaining mixture to make 16 balls. Bake for 10 minutes or until almost cooked through.

Step 4

Remove the tray from the oven. Brush half the sauce over the meatballs, sprinkle the tops with the sesame seeds, then return to the oven for a further 10 minutes or until golden and cooked through.

Step 5

To serve, place 16 small dollops of the remaining sauce on a serving plate, then place the meatballs next to the sauce. Scatter with nori strips and serve.

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