TSUKUNE (JAPANESE CHICKEN MEATBALLS)

INGREDIENTS

• 500g skinless chicken thighs, trimmed, chopped
• 1 small onion, grated
• 1 garlic clove, grated
• 1 teaspoon grated ginger
• 1 teaspoon lemon zest
• 1 tablespoon barbecue sauce
• 1 teaspoon caster sugar
• 1 eggwhite
• 1 tablespoon white sesame seeds
• 1 teaspoon black sesame seeds (see note) (optional)
• 1 sheet nori seaweed (see note), cut into thin strips

SAUCE

• 2 tablespoons tomato sauce (ketchup)
• 2 tablespoons barbecue sauce or oyster sauce
• 2 teaspoons Worcestershire sauce

How to Make

1.Preheat the oven to 180°C and line a tray with baking paper.

2.Combine sauce ingredients in a bowl.

3.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.

4.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.

5.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.

NUTRITION

• 258 kj
  ENERGY
 
• 2.5g
  FAT TOTAL
 
• 0.7g
  SATURATED FAT
 
• 0.6g
  FIBRE
 
• 6.4g
  PROTEIN
• 27mg
  CHOLESTEROL
 
• 180mg
  SODIUM
 
• 3.3g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Nori seaweed and black sesame seeds are available from Asian food shops.