These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us).
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer, Snack, Super Bowl Snack
Cuisine: Asian, Japanese
Keyword: Chicken, meatballs, Poultry, teriyaki
Servings: 20balls
Author: Emily Clifton, Nerds with Knives
Prevent your screen from going dark
Ingredients
For the Sauce:
1/2cupdark soy saucelike Kikkoman
1/2cupmirin
1/4cupdry sakesherry or Shaoxing wine
1/4cuplight brown sugar
1tablespoonrice vinegar
4medium cloves of garlicpeeled and smashed
11-inch piece of ginger, sliced
1/2tablespoonwhole black peppercorns
For the Meatballs:
1 1/2poundsground chicken or turkeydark meat recommended
1/2cuppanko bread crumbs
2teaspoonscornstarch
2medium scallionswhite and green parts, finely chopped
1large egglightly beaten
2teaspoonsfinely grated fresh ginger
1tablespoonfinely minced fresh garlicabout 2 large cloves
2teaspoonstoasted sesame oil
1teaspoonkosher salt
1/2teaspoonground pepper
For Garnish:
Thinly sliced scallion greens
Toasted sesame seeds
12-14medium6-inch wooden skewers, soaked in water for 30 minutes prior to use (if grilling)
Instructions
For the Sauce:
Combine soy sauce, mirin, sherry, brown sugar, vinegar, garlic, ginger slices, and peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until mixture is thick and syrupy, about 25 minutes. Let cool for 10 minutes, then pour through a fine mesh strainer. Set aside or store in an airtight container until ready to use.
For the Meatballs:
In a large mixing bowl add meat, panko, corn starch, scallions, egg, ginger, garlic, sesame oil, salt, and pepper. Using your hands, mix until thoroughly combined. Cover bowl with plastic wrap and refrigerate for at least 15 minutes, up to overnight. Using wet hands, form mixture into 1 1/2-inch long slightly oval meatballs (like tiny meatloaves). Thread 2 to 3 meatballs onto each skewer (if grilling). If broiling, place balls on a lightly greased foil-lined baking sheet).
Prepare a grill or stovetop grill pan for high-heat. When hot, oil grill well and place skewers a few inches apart. Cook until first side is well browned and meat releases easily from the grill, about 3-4 minutes. Using tongs and a thin spatula, gently rotate meatballs and cook until well browned on second side, 3 minutes. Brush sauce generously over meatballs and allow to cook for 15-30 seconds longer, until brown and charred in spots. Transfer skewers to a plate and brush with sauce again until meatballs are well-glazed.
OR
Preheat broiler and set rack 5 inches from heat source. Place the meatballs on a lightly greased foil-lined baking sheet and broil the meatballs, turning and basting every 2 minutes with the glaze, until the meatballs are cooked through and dark golden brown, about 8 to 10 minutes. Transfer to a platter.
Sprinkle meatballs with scallion greens and toasted sesame seeds and serve while hot.