Tsukune, savory Japanese ground chicken meatballs, are easy to make at home and can be adapted to be Whole30-friendly and gluten-free. This simplified recipe uses the broiler for a quick and convenient method, ensuring you can enjoy these flavorful, umami-packed bites any time.
Why You’ll Love This Recipe:
Tsukune is a versatile dish that can be enjoyed as a main, appetizer, or snack. Traditionally grilled over charcoal, these juicy meatballs are coated in a sweet and tangy tare sauce reminiscent of teriyaki but without soy, gluten, or refined sugar. With my easy tweaks, including an All-Purpose Stir-Fry Sauce, these meatballs are accessible to everyone, including those with dietary restrictions.
Ingredients:
- Ground chicken thighs: Juicy and flavorful (or substitute ground pork, turkey, or beef).
- Kosher salt: Enhances the meat’s natural flavors.
- Toasted sesame oil: Adds a nutty aroma.
- Scallions & shallot: For savory, aromatic depth.
- Dried shiitake mushroom: Finely grated for a boost of umami.
- Avocado oil: Or any high-heat cooking fat.
- All-Purpose Stir-Fry Sauce: A Whole30-compliant replacement for traditional tare sauce.
- Toasted sesame seeds (optional): For garnish.
How to Make Tsukune
1. Prepare the Meatball Mixture:
- In a large bowl, combine ground chicken thighs, salt, sesame oil, scallions, and diced shallot.
- Use a microplane to grate dried shiitake mushroom into the mixture for added flavor.
- Knead thoroughly by hand until the mixture becomes sticky and tacky.
2. Taste Test:
- Fry a small patty of the mixture in a skillet to check seasoning. Adjust salt as needed.
3. Chill:
- Cover the mixture and refrigerate for at least an hour or up to a day. This makes forming meatballs easier.
4. Form and Broil:
- Preheat the broiler and set the oven rack 6 inches from the heat source.
- Brush a baking sheet with avocado oil. Scoop and roll the mixture into 24 meatballs (~1½ tablespoons each). Lightly oil your hands to prevent sticking.
- Arrange the meatballs evenly on the baking sheet.
5. Cook and Glaze:
- Broil the meatballs for 2 minutes, then brush them with All-Purpose Stir-Fry Sauce and rotate the tray.
- Repeat this process two more times, basting a total of 3 times over 8 minutes of cooking.
- The meatballs should be browned and cooked through but not overdone.
6. Serve and Garnish:
- Sprinkle with toasted sesame seeds if desired. Serve immediately with a side of your choice.
Serving Suggestions:
Pair these meatballs with:
- Vegetable sides: Smashed Cucumber and Carrot Salad or Asian Cauliflower Fried Rice.
- Soups: Instant Pot Vegetable Soup or a simple tossed salad.
Storing Leftovers:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs for up to 6 months. Thaw and reheat in the oven or air fryer.
With this recipe, you’ll enjoy the deliciousness of tsukune anytime—right from your own kitchen!
Tsukune (Japanese Chicken Meatballs)
4
servings15
minutes30
minutes
These flavorful Japanese chicken meatballs, or tsukune, are a Whole30-friendly, paleo alternative to the traditional grilled version. With a simple recipe and oven-broiling method, you can easily make these savory bites at home.
Ingredients
US Customary | Metric
1½ pounds ground chicken thighs
1½ teaspoons Diamond Crystal kosher salt (use ¾ teaspoon if using fine-grain salt)
½ teaspoon toasted sesame oil
2 scallions, minced
1 medium shallot, minced
1 dried shiitake mushroom
1 tablespoon avocado oil (or high-temperature cooking fat of choice)
⅓ cup All-Purpose Stir-Fry Sauce
2 tablespoons toasted sesame seeds (optional)
Directions
- Prepare the Mixture:
- In a large bowl, combine ground chicken thighs, salt, sesame oil, scallions, and shallot. Grate the dried shiitake mushroom into the mixture using a microplane.
- Mix Thoroughly:
- Knead the mixture by hand until it becomes sticky and tacky.
- Season to Taste:
- Cook a small patty of the mixture to check seasoning. Add more salt if necessary.
- Chill:
- Cover the bowl and refrigerate the meatball mixture for at least 1 hour (or up to 24 hours). This step makes the mixture easier to handle, but you can skip it if needed.
- Preheat and Prep:
- Preheat the broiler and position the oven rack 6 inches from the heating element. Brush a rimmed baking sheet or broiler pan with avocado oil.
- Form Meatballs:
- Scoop the mixture into 24 equal portions (about 1½ tablespoons each) using a #40 disher or spoon. Roll the portions into uniform meatballs with your hands, lightly coating your palms with avocado oil to prevent sticking. Arrange the meatballs on the prepared baking sheet.
- Broil and Glaze:
- Broil the meatballs for 2 minutes, then brush them with All-Purpose Stir-Fry Sauce and rotate the tray 180 degrees. Repeat this step two more times, basting the meatballs three times in total.
- Finish Cooking:
- The meatballs are done when they’re browned on top and cooked through (internal temperature of 165°F). Be careful not to overcook or burn them.
- Serve:
- Sprinkle the meatballs with toasted sesame seeds, if desired, and serve immediately.
- Enjoy these umami-packed tsukune as a healthy and satisfying dish!