Dinner · 40 min · japanese

Tsukune Chicken Meatballs

Dinner decisions, handled: Tsukune Chicken Meatballs pairs ground chicken with chicken skin for a 40-minute Japanese dinner. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground chicken
• 4 oz Chicken skin
• 1 Egg
• 4 Scallions
• 8 Shiso leaves
• 1 tbsp Fresh ginger
• 2 tbsp Potato starch
• 1 tbsp Sake
• 1 tsp Salt
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 2 tbsp Sugar
• 4 Egg yolks

Steps

1. Grind the chicken skin fine and mix with the ground chicken, egg, minced scallions, shiso, ginger, starch, sake, and salt. The skin is what makes tsukune juicy.
2. Simmer the soy, mirin, and sugar 5 minutes into a glossy tare; keep warm.
3. Form into oval meatballs and thread onto soaked skewers, shaping them plump in the middle.
4. Grill over high heat 3 minutes per side, brushing with tare twice. The sugars caramelize fast — keep them moving.
5. Serve with a raw egg yolk for dipping, extra tare on the side. Rich, savory, and unapologetically hands-on.

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