Tsukune (Japanese Chicken Meatballs)

Get the party season started with light canapes - best enjoyed with a drink in hand.

The ingredient of Tsukune Japanese Chicken Meatballs

• 500g skinless chicken thighs trimmed chopped
• 1 small onion grated
• 1 garlic clove grated
• 1 tsp grated ginger
• 1 tsp lemon zest
• 1 tbsp barbecue sauce
• 1 tsp caster sugar
• 1 eggwhite
• 1 tbsp white sesame seeds
• 1 tsp black sesame seeds see note optional
• 1 sheet nori seaweed see note cut into thin strips
• 2 tbsp tomato sauce ketchup
• 2 tbsp barbecue sauce or oyster sauce
• 2 tsp worcestershire sauce

The Instruction of tsukune japanese chicken meatballs

• preheat the oven to 180u00b0c and line a tray with baking paper
• combine sauce ingredients in a bowl
• whiz chicken onion garlic ginger zest barbecue sauce sugar and 1 2 teaspoon salt in a food processor for 1 minute or until completely smooth and sticky add the eggwhite and whiz to combine using damp hands roll a heaped teaspoon of mixture into a ball and place on the lined tray repeat with remaining mixture to make 16 balls bake for 10 minutes or until almost cooked through
• remove the tray from the oven brush half the sauce over the meatballs sprinkle the tops with the sesame seeds then return to the oven for a further 10 minutes or until golden and cooked through
• to serve place 16 small dollops of the remaining sauce on a serving plate then place the meatballs next to the sauce scatter with nori strips and serve

Nutritions of Tsukune Japanese Chicken Meatballs

fatContent: 61 662 calories
saturatedFatContent: 2 5 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 3 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 4 grams protein
sodiumContent: 27 milligrams cholesterol

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