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TSUKUNE (Japanese Chicken Meatballs)

Makes 16 

  • 500g skinless chicken thighs, trimmed, chopped
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 1 teaspoon ginger, grated
  • 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 seaweeds, cut into strips (I didn’t bother with this)

SAUCE

  • 2 tablespoons tomato sauce
  • 2 tablespoons barbecue sauce or oyster sauce
  • 2 teaspoons Worcestershire sauce

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

Combine the sauce ingredients in a bowl.

Whiz chicken, onion, garlic, ginger, zest, barbecue sauce, sugar and ½ 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 or until almost cooked through.  .

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. 

++ At this stage I cooked the chicken through and then brushed in the sauce over the meat balls and topped with sesame seeds and put them in a foil container and froze them.  On the day of the party I defrosted the chicken balls in the morning and then reheated them in a preheated oven 180 for 10-15 minutes until golden. 

This recipe is from Delicious Magazine December by Jill Dupleix


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