Tsukune, savory Japanese grilled ground chicken meatballs, can easily be made Whole30-friendly and gluten-free at home. Along the way, I’ve simplified the process even further so you can broil them in the oven any time you’re craving these umami-packed bites!
For the Meatballs: Using hands, mix together chicken, bread crumbs, scallions, egg, ginger, garlic, sesame oil, salt, and white pepper until thoroughly combined. Form mixture into 1-inch meatballs and thread onto skewers.
Tips for making fab tsukune at home
- Use ground chicken thighs, not super lean breast meat. NO ONE WANTS DRY BALLS IN THEIR MOUTH. (I buy ground chicken thighs at Whole Foods or at a Japanese grocery store. Also, a good butcher can help you grind chicken thighs! You can also cube up boneless, skinless chicken thighs and freeze them for 30 minutes before pulsing them in a food processor.)
- You can store the meatball mixture in the fridge for up to a day in advance before cooking them.
- Mixing finely grated dried shiitake mushroom (I use this microplane) into the batter is a game-changer! I learned this tip from my chef sister (the co-creator of my Magic Mushroom Powder) and believe me: she knows umami.
- Fry up a tiny patty of the tsukune mixture to taste for seasoning. This small step will be worth it if you want delicious meatballs.
- Don’t add raw ginger because it will make the meatballs mushy! Raw ginger contains an enzyme that breaks down protein so don’t add it!
- Baste the chicken tsukune three times with All-Purpose Stir-Fry Sauce during the cooking process to ensure the meatballs are well-coated with a sheen of this fantastic sauce.
- Don’t bother putting the meatballs on skewers—it’s a pain to do so, and you’ll end up taking the meatball off the bamboo skewer to eat them anyway!
- Ground chicken thigh: Although tsukune is traditionally made with ground chicken, you can definitely substitute ground pork, beef, or turkey.
- Diamond Crystal kosher salt
- Toasted sesame oil
- Scallions or green onions
- Shallot
- Dried shiitake mushroom
- Avocado oil or high temperature cooking fat of choice
- All-Purpose Stir-Fry Sauce
- Toasted sesame seeds (optional)
How to make Tsukune
Combine the ground chicken, salt, sesame oil, scallions, and shallot in a large bowl.
Use a microplane to grate the dried shiitake onto the meatball mixture.
Knead the mixture very thoroughly with your hands. The final texture should be sticky and tacky.
Fry up a tiny patty and taste it for seasoning. Adjust with additional salt if needed.
Cover the bowl and chill the meatball mixture in the fridge for at least an hour and up to a day. Chilling the mixture will make it easier to roll out your meatballs, but if you don’t have time, just make them right away.
When you’re ready to cook the meatballs, turn on the broiler and arrange the oven rack so that it’s 6 inches from the heating element.
While the oven heats up, brush a rimmed baking sheet or broiler pan with avocado oil. Scoop out 24 meatballs with a #40 disher (~1½ tablespoons)…
…and roll them into uniform size balls with your hands. (If you add avocado oil to your hands, the meatballs won’t stick!)
Arrange the chicken meatballs evenly on the greased baking sheet.
Broil the meatballs for 2 minutes, and then brush them with All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees.
Repeat the above step twice more so that the meatballs are cooked for a grand total of 8 minutes (not including basting time) and the meatballs are basted with the sauce three times.
The meatballs are finished cooking when the tops are browned and cooked through. Make sure they don’t burn or get overcooked.
Top with toasted sesame seeds if desired. Serve immediately!
Tsukune Recipe – Japanese Cooking 101
FAQ
What is Tsukune meat?
What is the history of Tsukune?
Is chicken used in Japanese cuisine?
What to eat with teriyaki meatballs?
What is Tsukune made of?
Tsukune is made of ground chicken mixed with fresh ginger, eggs, and scallions, formed into balls or oblong shapes, and skewered into bamboo sticks. Besides grilling, we also enjoy ball-shaped tsukune in hot pot dishes.
What is chicken Tsukune?
Tsukune is a Japanese-style meatball made by adding starch or another binder to ground chicken, pork, fish, or other meat, shaping it into round dumplings or oblongs, often served on skewers. It does not have to be chicken, but from a Japanese perspective, the first thing that comes to my mind when I think of “tsukune” is chicken tsukune.
What is Tsukune sauce?
Tsukune are chicken meatballs seasoned with salt, white pepper, garlic, ginger, and scallions. Some recipes may do without the ginger or add in citrusy shiso leaves. What Is Tare? Tare is a salty-sweet sauce made with soy sauce, sake, mirin, and brown sugar.
How do you make Tsukune?
To make tsukune, you’ll need ground chicken or a mix of chicken and pork, scallions, and various seasonings. The meat mixture is formed into an oval patty or three meatballs, which are then threaded onto bamboo skewers. They can be cooked either over charcoal at restaurants or pan-fried when prepared at home.