Japanese Tsukune Meatballs

Absolutely delicious meatballs! If I didn't make the recipe, I wouldn't have realized these were chicken meatballs. The consistency was perfect as the recipe is written. It provided me with 21 meatballs. Instead of the wine, I just used water and it was fine. The teriyaki sauce is just enough to coat the meatballs and tasted divine. Loved this one!

Delicious! I always allow meatball mixtures using cornstarch to marinade about ten minutes before shaping which had them shape up beautifully. I also always brown my meatballs in a 355 oven until nicely browned. Other than browning in the oven I made as posted - delicious meatballs wonderful sauce. Thank you dienia, they will be seeing to reruns!

Thanks for an easy and quick meatball recipe! I found the heat a little too hot, so turned it to low to brown slowly, then I steamed the meatballs. The teriyaki reduced very fast also. Delicious recipe!

I made the meatball mixture exactly as posted, using chives and cornstarch. However, I found the mixture to wet and goopy to handle, so I added some panko breadcrumbs until it was workable (which came to 1 cup). I then chilled the mixture for a while to let it set further. After an hour, it was much easier to roll into meatballs, with a nice texture. I made 15 meatballs. The white wine evaporated quickly after it was added, and I was sure the meatballs were not steamed through yet, so I had to add 2 T. more. This seemed to work out fine. The glaze was delicious and the final result was a great success. Made for Culinary Quest 2015 by a Toasted Tourist.