Japanese Tsukune Meatballs

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


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Original recipe yields 4 servings
OK
  • FOR TERIYAKI SAUCE

Nutritional

  • Serving Size: 1 (171.2 g)
  • Calories 245.8
  • Total Fat - 10.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 273.6 mg
  • Sodium - 1192.1 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.4 g
  • Protein - 21.7 g
  • Calcium - 37.6 mg
  • Iron - 3.3 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step 1

Mix all the ingredients in a bowl except for the wine, salad oil and the ingredients for the teriyaki sauce.

Step 2

Let rest in frig 30 minutes

Step 3

Shape into 14 1.5-inch meatballs.

Step 4

Heat up a steel pan over medium heat.

Step 5

Spread 2 tablespoons of salad oil in the pan.

Step 6

When the pan just begins to smoke, it is hot enough to add the meatballs.

Step 7

Line them up on the pan, so that they are not touching.

Step 8

When the bottoms become browned, turn them over and brown the other side.

Step 9

Pour 2 tablespoons white wine, cover with a lid and steam the meatballs.

Step 10

When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice.

Step 11

Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot

Step 12

Optional: Put the meatballs on skewers (3 to 4 per skewer).

Tips & Variations


  • Skewer

Related

Gerry

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!

review by:
(9 Sep 2015)

threeovens

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!

review by:
(4 Aug 2015)

JackieOhNo!

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.

review by:
(2 Aug 2015)