Tsukune Japanese Meatballs with Homemade Yakitori Sauce
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Tsukune Japanese Meatballs are a favorite comfort food that works well for both everyday meals and special gatherings. They’re tender, juicy, and brushed with a sweet-savory glaze that makes them extra tasty. These meatballs are often served on skewers at yakitori restaurants, but they’re just as easy to enjoy at home.
What is Tsukune?
Tsukune is a Japanese chicken meatball most often cooked yakitori style (over charcoal). The term originates from the Japanese verb “tsukuneru,” meaning to knead or mold, because the mixture is shaped by hand into balls or discs and threaded onto skewers for cooking. These flavorful meatballs are traditionally grilled or fried and served with a sweet and savory sauce.
Tsukune Japanese Meatballs
One of the things I like about making tsukune is how simple they are to shape and cook. I usually keep the mixture slightly chilled before forming the meatballs, which helps them hold together better.
Traditionally, these meatballs are on skewers, but you can skip that part if you prefer
Tsukune Japanese Meatballs are a good source of protein, and because they are usually made with chicken, they’re lighter than beef or pork versions. The glaze does add some sugar and sodium, but overall, they make a balanced dish when paired with rice and vegetables.
When cooking tsukune, a nonstick pan helps prevent sticking and makes it easier to brown the meatballs evenly. If you don’t have sake or mirin for the glaze, you can swap in a little rice vinegar and sugar to get a similar flavor. Ground turkey can also work as a substitute for chicken.
Why you’ll ❤️ this recipe.
🏃🏼♀️They cook quickly and don’t require many steps.
👨👩👧👦They’re a family-friendly recipe that both kids and adults enjoy.
🕜Great for meal-prep
🔄They’re versatile and can be served with rice, noodles, or vegetables.
😋They’re flavorful with a balance of sweet and savory.
Tsukune Japanese Meatballs FAQ
How do I know when the meatballs are cooked through?
Cook them until the inside is no longer pink and they reach 165°F.
Can Tsukune Japanese Meatballs be made ahead of time?
Yes, you can prepare the mixture a day in advance or cook the meatballs and reheat them with glaze when ready to serve.
Can I freeze them?
Yes, cook first, let them cool, then freeze. Reheat gently in a pan with extra glaze.
More to Enjoy
I have several more traditional meatball recipes that are reader favorites. Sheet Pan Fajita Meatballs are great for meal prep. Best BBQ Meatballs Recipe and BBQ Bourbon Meatballs are hearty and popular with the guys on game day. For holiday parties, Brie Cheese Stuffed Meatballs with Cranberry Sauce are always requested. Then, if I have leftover meatballs, I make this PASTA MEATBALL SOUP RECIPE.
For side dishes with your Tsukune meatballs, serve edamame salad or Parmesan edamame and extra glaze for dipping.
Tsukune Japanese Meatballs Conclusion
Tsukune Japanese Meatballs are a simple but flavorful dish that’s easy to prepare at home. With a few pantry ingredients and some basic cooking steps, you can make a meal that feels special without being complicated. They’re versatile, freezer-friendly, and always a welcome addition to the table.
Tsukune Japanese Meatballs with Homemade Yakitori Sauce
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Ingredients
For the Meatballs (Tsukune):
- 1 pound ground chicken 450g
- 2 stalks green onions finely chopped
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ginger grated, 5g
- 2 tablespoon oil
For the Yakitori Sauce:
- ¼ cup soy sauce 60 mL
- ¼ cup mirin 60 mL
- 2 tablespoons sugar
- 2 tablespoons sake or water if needed (30 mL)
Instructions
- Make the Yakitori Sauce: In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer over medium heat for 5–7 minutes until slightly thickened. Set aside.
- Prepare the Meatball Mixture: In a bowl, mix ground chicken, green onions, egg, panko, soy sauce, and grated ginger. Stir until well combined.
- Shape the Meatballs: With damp hands, form small meatballs or oval shapes (about 16 pieces).
- Cook the Meatballs: Heat a skillet over medium heat with a little oil. Sear meatballs for 3–4 minutes per side until golden and cooked through.
- Glaze with Yakitori Sauce: Pour yakitori sauce over the meatballs and simmer for 2–3 minutes, turning to coat evenly in the thick glaze.
- Serve: Serve hot with steamed rice or skewer them for a traditional touch.
Notes
- Use chicken thighs for extra juiciness, or a mix of thigh and breast.
- Wet hands help prevent sticking when shaping meatballs.
- Don’t overcook the glaze—it thickens quickly as it cools.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.