Japanese Chicken Meatballs (Tsukune)

Name: Japanese Chicken Meatballs (Tsukune)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ¼ cup soy sauce; ¼ cup mirin; 2 tbsp water (or sake); 2 tbsp brown sugar (light or dark); 1 tsp rice vinegar; 1 lb ground chicken; ½ cup Panko breadcrumbs; 1 large egg; 3 scallions (thinly sliced); 1 tbsp fresh ginger (finely minced or grated); 2 cloves garlic (finely minced); 1 tbsp soy sauce; 1 tsp sesame oil; ½ tsp Kosher salt; ¼ tsp black pepper; 1 tbsp vegetable oil; steamed rice; scallions (thinly sliced); 1 tbsp toasted sesame seed

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These Japanese chicken meatballs, inspired by classic tsukune, are tender, savory, and coated in a glossy soy-mirin glaze. Serve them over perfectly steamed rice for an easy weeknight dinner, or skewer them as a crowd-pleasing appetizer.

A person using a pair of wooden chopsticks to grasp a Japanese chicken meatball on a plate surrounded by other meatballs and steamed white rice.

Jump to:

🧄 The Ingredients
📝 Ingredient Notes and Substitutions
🔥 Tips and Tricks for Perfect Chicken Meatballs
👩🏼‍🍳 How to Make Japanese Chicken Meatballs
🍽️ How to Serve
🙋🏽‍♂️ Frequently Asked Questions
😋 More Amazing Meatball Recipes
Japanese Chicken Meatballs (Tsukune)

🧄 The Ingredients

The ingredients come together to make tender, flavorful meatballs with a glossy, balanced finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Japanese chicken meatballs on a grey-wooden background including ground chicken, an egg, garlic, ginger, breadcrumbs, oil, brown sugar, and seasonings.

📝 Ingredient Notes and Substitutions

Ground chicken: Chicken with a little more fat makes juicier meatballs. Ground turkey can work too, though the texture may be slightly leaner.
Panko: Helps keep the meatballs tender. Use plain breadcrumbs if that’s what you have, adding them gradually since they may absorb moisture differently.
Egg: Binds the mixture. If needed, try a tablespoon of mayonnaise, though the meatballs may be a bit more delicate.
Fresh ginger and garlic: Freshly grated gives the brightest flavor; use smaller amounts of ground versions if necessary.
Scallions: Finely chopped chives are a good substitute.
Soy sauce: Use reduced-sodium soy sauce to better control the salt. For a gluten-free option, use tamari or a certified gluten-free alternative.
Mirin: Adds sweetness and depth to the glaze. If unavailable, use a little sake or water with an extra pinch of sugar.
Sake: Water works in the glaze if you don’t have sake.
Brown sugar: Honey can be used, but the glaze may taste slightly different and thicken more quickly.
Toasted sesame oil: A little goes a long way; omit it if you don’t have it, or use a neutral oil instead.

🔥 Tips and Tricks for Perfect Chicken Meatballs

Don’t overmix: Stir the meatball mixture just until combined to help keep the texture tender.
Chill if sticky: Refrigerate the mixture for 10–15 minutes if it’s difficult to shape.
Use damp hands: Wet your hands lightly to shape the meatballs without the mixture sticking.
Make them evenly sized: Similar-sized meatballs cook at the same rate.
Brown in batches: Give the meatballs space in the pan so they brown instead of steam.
Turn gently: Chicken meatballs are delicate, so use tongs or a thin spatula and turn them carefully.
Check doneness: Cook until the centers reach 165°F (74°C).
Glaze at the end: The sweet sauce can burn if cooked too long; add it once the meatballs are cooked through.
Thin the glaze if needed: If it becomes too thick in the pan, stir in a splash of water.
Prep ahead: Shape the meatballs up to a day in advance and refrigerate them covered until ready to cook.

👩🏼‍🍳 How to Make Japanese Chicken Meatballs

A person using a wooden spoon to stir an Asian soy sauce and brown sugar mixture that is simmering vigorously in a pan on a gas stove.

Step 1: Combine the soy, mirin, water, brown sugar, and rice vinegar in a small saucepan. Bring to a simmer, and cook, stirring often, until thickened, about 7 minutes.

A person transferring minced ginger from a small bowl in a larger glass bowl filled with ground chicken, chopped scallions, garlic, and seasonings.

Step 2: In a large bowl, gently combine the ground chicken with the Panko, egg, scallions, ginger, garlic, soy, sesame oil, salt, and pepper.

A person using his hands to form an uncooked meatball from a bowl filled with a mound of seasoned ground chicken.

Step 3: With damp hands, form the mixture into about 16 meatballs, about 1½ inches wide.

A close-up view of Japanese chicken meatballs being seared in a little oil in a large non-stick skillet.

Step 4: Heat the oil (1 tbsp) over medium heat in a large skillet (preferably non-stick) and sear the meatballs all over for about 5-6 minutes.

A person pouring water from a small metal bowl into a large skillet that is filled with seared Japanese chicken meatballs.

Step 5: Gently pour the water around the meatballs, cover, and simmer for another 5-7 minutes.

A close-up view of Japanese chicken meatballs simmering in a sticky Asian sauce in a large non-stick skillet on a gas stove.

Step 6: Remove the lid, pour in the reduced sauce, and toss to coat the meatballs. Cook for 1-2 minutes. Serve at once.

🍽️ How to Serve

Over steamed rice: Spoon the meatballs and extra glaze over easy steamed white rice or brown rice for an easy meal.
With noodles: Serve alongside udon or soba noodles, with vegetables and a little extra sauce.
As skewers: Thread the cooked meatballs onto skewers and serve as a fun appetizer.
In lettuce cups: Tuck them into crisp lettuce leaves with rice, scallions, and sesame seeds.
With simple sides: Pair with steamed or roasted vegetables, such as broccoli, green beans, or bok choy.
As a party bite: Serve on a platter with toothpicks and warm glaze on the side.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Japanese chicken meatballs ahead of time?

Yes. Shape them up to a day ahead, cover, and refrigerate until you’re ready to cook.

Can I bake Japanese chicken meatballs instead of pan-frying them?

Yes. Arrange them on a lined baking sheet and bake at 400°F (200°C) until cooked through, about 15–20 minutes, depending on their size. Brush with glaze near the end.

How do I know when Japanese chicken meatballs are done?

Check the center of a meatball with an instant-read thermometer; it should reach 165°F (74°C).

Can I freeze Japanese chicken meatballs?

Yes. Freeze the cooked, cooled meatballs in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently with a little sauce or water.

What can I use instead of mirin for Japanese chicken meatballs?

Use sake or water with a little extra sugar. The flavor will vary slightly, but the glaze will still be delicious.

Are Japanese chicken meatballs gluten-free?

They can be made gluten-free by using gluten-free panko or breadcrumbs and replacing the soy sauce with certified gluten-free tamari. Check the labels on all packaged ingredients, including the mirin, to confirm they’re gluten-free.