Grilling season is here and I’m kicking things off with one of my favorite grilling recipes. Tsukune (or chicken meatballs) are easy to make and perfect for a crowd. Try them at your next BBQ as a great alternative to burgers and hot dogs. Enjoy!
Tsukune
- 1 large egg yolk
- 1 tsp. sesame oil
- 1 tsp. finely minced ginger
- 2 tsp. crushed garlic
- 1/4 cup Panko (Japanese breadcrumbs)
- 1/3 cup scallions
- 1 tsp. Kosher salt
- 1 tsp. black pepper
- 1 1/2 pounds ground chicken
- Skewers soaked in water
Meatballs
- Combine all ingredients, except for the chicken and salt in a large bowl. Once mixed, add chicken and salt and combine, being careful not to overwork or the mixture or it will become tough.
- Divide mixture and mold around skewers, cover and let sit in the fridge while you create the glaze.
Glaze
- ¼ cup Mirin
- ¼ cup low sodium soy
- ¼ cup sugar
- 2 tbsp. rice vinegar
Glaze
- Combine all ingredients in a shallow pan and reduce over medium heat. Reduce by about half or until the mixture coats the back of a spoon. Transfer to a bowl and set aside.
Directions
- Preheat a grill over medium high heat (or use a grill plan if cooking in doors) and lightly oil pan. When oil starts to shimmer, add chicken skewers and cook until well caramelized, about 4 minutes. Flip and cook for 4 minutes or until brown.
- Reduce heat and brush with glaze. Once glaze is applied, you want to make sure you rotate frequently to prevent glaze from burning. Cook for another 3-4 minutes or until chicken is no longer pink. Remove from heat and enjoy!