Keto Tsukune (Japanese Chicken Meatballs)
Embark on a culinary journey with our Keto Tsukune recipe, a delightful twist on traditional Japanese meatballs. Packed with savory flavors and served with Keto teriyaki sauce, these Tsukune meatballs are perfect for satisfying your cravings for Keto Asian dinner recipes or Keto Asian lunch recipes. With its customizable ingredients and easy storage options, it's sure to become a favorite in your repertoire of Keto-friendly Asian recipes.
How to Make It
Step 1
Chop the scallions, mince the garlic, and grate the ginger. To a food processor, add the ground chicken, sesame oil, salt, black pepper, soy sauce, egg yolk, ginger, scallion, garlic, and olive oil. Blend until smooth.
Step 2
Line a large sheet pan with parchment paper. Use a cookie scoop to weigh the meatballs, allocating approximately 3 tablespoons of mixture for each meatball. This process should yield a total of 9 meatballs. Shape the meatballs into patties about ½-inch thick and place them on the lined baking tray.
Step 3
Pan-fry them with avocado oil over medium heat for about 2.5 minutes on the first side. Flip the patties and brush with teriyaki sauce. Fry the second side for about 1.5 minutes. Flip the patties again, brush with more sauce, and fry for 1.5 minutes more.
Step 4
Brush with a thin layer of teriyaki sauce, sprinkle with sesame seeds, and serve over romaine lettuce. Enjoy them while they are sizzling hot!
Ingredients
- Ground chicken meat 450 g
- Sesame Oil 1 tsp
- Scallions or spring onions, tops and bulb, raw 2 small – 3" long
- Salt, sea salt 0.5 tsp
- Black pepper 0.25 tsp
- Soy sauce, low sodium 1 tbsp
- Raw egg, yolk 1 medium
- Ginger 1 tbsp
- Garlic 2 clove
- Olive oil 1 tbsp
- Keto Teriyaki Sauce 4 tbsp