Oil-Free Japanese Chicken Meatballs - Tsukune日式雞肉丸 (GF, Refined Sugar Free, Oil Free)
Author: 
Serves: 14-16 small meatballs
 
Adapted from Justonecookbook
Ingredients
  • 1 lb. Ground Chicken/turkey
  • 1 tbsp organic white miso
  • 4 scallions, chopped
  • 10 shiso leaves (perilla), optional but recommended
  • salt
  • Yakitori Tare sauce:
  • ¼ cup GF soy sauce
  • ¼ cup mirin/apple cider vinegar
  • ¼ cup water
  • 1½ tsp honey/maple syrup
  • Spring onion
Instructions
  1. To Make the sauce: Place all the ingredient for the Yakitori sauce into a small pan. Bring to boil. Turn down to low and reduce for 30 minutes until thick and glossy.
  2. Heat nonstick pan to medium. Add in ⅓ of the chicken and cook until no longer pink. (This step is important in keeping the meat moist, retaining its juices and preventing your meat from shrinking after cooking).
  3. In a bowl, mix together cooked and raw chicken. Add in the miso and chopped scallions.
  4. Gently knead the chicken mixture with your hand: 30 times clockwise and 30 times anti clockwise.This is important for texture and also if you want the meatballs to hold together!
  5. Measure out 2 tbsp portions. Wet your hands and gently roll in ball and then shaped into an oval.
  6. Line a baking tray with parchment paper.
  7. Broil meatballs for 6 minutes on one side. Flip and broil for another 4 minutes.
  8. Brush the Yakitori sauce on the meatballs and broil for 30 secs. Repeat on the other side.
  9. Serve the meatballs, with the leftover sauce and steamed rice!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/01/healthified-gluten-free-oil-free-tsukune/