Oven Bake Tsukune Chicken Meatballs

By Hayden Quinn
Serves  4
Preparation   20 mins
Cooking   20 mins
Print recipe




  • 500g Lilydale Free Range Chicken Mince
  • Juice and finely grated zest of 1 lime
  • 4 spring onion, finely chopped 
  • 3cm piece ginger, finely grated
  • 2 cloves garlic, finely grated
  • 1 tbs miso paste
  • 1 egg, beaten
  • 1 1/2 cup breadcrumbs
  • 2 tsp sesame oil


  • 2 tbs sweet soy
  • 2 tbs soy sauce
  • 2 tbs mirin


  • 3 spring onions, sliced on the angle
  • 1 tbs white sesame seeds
  • 1 lime, cut in wedges 
  • 2 cup cooked sushi rice


  1. Preheat oven to 180C. To make meatballs combine all ingredients in a large bowl, mixing well to combine and ensure all ingredients are well distributed. Add more breadcrumbs if feel you need, just be sure to not over work the mix. With wet hands, shape into approx. 14 balls and place onto oven tray. 
  2. Make basting sauce by combining soy sauces and mirin, stir well to combine and brush over meatballs. Cook in oven for 20mins, basting with sauce every 5mins until dark and golden. 
  3. Serve in baking tray scattered with spring onion, sesame seeds, lime and a side of rice.

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