Tsukune Chicken Meatballs

20 mins Prep
20 mins Cook
4 Serves


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


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