Japanese Tsukune Meatballs
July 16, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Alcohol, Appetizers, Japanese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Father's Day, Game/Sports Day, New Years, Sunday Dinner, Weeknight Meals, Skillet, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Wine, Ground Chicken more
- FOR TERIYAKI SAUCE
- 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
Mix all the ingredients in a bowl except for the wine, salad oil and the ingredients for the teriyaki sauce.
Let rest in frig 30 minutes
Shape into 14 1.5-inch meatballs.
Heat up a steel pan over medium heat.
Spread 2 tablespoons of salad oil in the pan.
When the pan just begins to smoke, it is hot enough to add the meatballs.
Line them up on the pan, so that they are not touching.
When the bottoms become browned, turn them over and brown the other side.
Pour 2 tablespoons white wine, cover with a lid and steam the meatballs.
When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice.
Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot
Optional: Put the meatballs on skewers (3 to 4 per skewer).
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