These Japanese Style Chicken Meatballs (tsukune) are one of those recipes that prove simple food can still feel really special. If you’ve been following along with my cooking adventures, you already know I have a bit of a soft spot for meatballs. There’s just something so comforting about them, and I love how almost every cuisine has its own version tucked into everyday home cooking.
What makes this version of tsukune stand out is the flavor combination. You can use scallions or leeks, but I almost always reach for leeks. They bring a slightly sweeter, more delicate taste that sets these apart from more traditional meatballs.
And then there is the best part. They are dipped in a glossy, savory sweet teriyaki sauce that coats each bite beautifully. The sauce adds that classic balance of salty and sweet, giving the meatballs a rich flavor and a lovely shine without much effort.
These are the kind of meatballs I keep coming back to: easy to make, full of flavor, and perfect for a cozy meal. I love serving them over a bowl of warm rice with a simple fresh salad on the side. It is the kind of dinner that feels both comforting and just a little bit special.
If you love meatballs as much as I do, here are a few more recipes to explore:
Ingredients
- Teriyaki Sauce
Instructions
- Dice the shallot and thinly slice the leek, then set them aside. In a large bowl, combine the ground chicken, shallot, and leek. Sprinkle in the potato starch, then add the soy sauce, salt, and grated ginger. Mix everything together until well combined. Divide the mixture into six portions and shape them into meatballs. Gently flatten each one with your hands.
- Heat a neutral vegetable oil in a frying pan over medium heat. Add the meatballs and cook on both sides until they are golden brown and cooked through. While the meatballs are cooking, prepare the teriyaki sauce. In a small bowl, mix together the soy sauce, mirin, and sugar, stirring until the sugar dissolves. Pour the sauce into the pan with the meatballs and cook for another one to two minutes, turning the meatballs to coat them evenly, until the sauce thickens slightly and becomes glossy. Serve warm, sprinkled with sesame seeds.