Meatballs: A Teriyaki Twist

For this post I decided I wanted to write a throw back post to a recipe I made this summer–(yes, these Tsukune (Japanese Chicken Meatballs) from Cooking Light have still been on my mind!)–they are just that good! I recommend making this dish during the summer months but there is no reason to say you can’t read this post and go make them right now 🙂

ImageFor the meatballs you’ll need: 1 tablespoon dark sesame oil; 4 oz. sliced shiitake mushroom caps; 1 1/2 tbsp. minced peeled fresh ginger, divided; 1 1/2 tbsp. minced garlic, divided; 2 tbsp. dry sherry; 2 tsp. red miso (soybean paste); 1 1/2 lbs. ground chicken; 1/2 c. panko; 2 tsp. cornstarch; 1/2 tsp. freshly ground black pepper; 1/4 tsp. kosher salt; 2 green onions, thinly sliced; 1 large egg white.

For the sauce you’ll need: 3 tbsp. mirin (sweet rice wine); 3 tbsp. lower-sodium soy sauce; 1 tbsp. dark brown sugar; 2 tsp. sherry vinegar; 1 tbsp. lime juice; 2 tsp. grated peeled fresh ginger; 1 serrano chile, thinly sliced. 

Steps to making these delicious meatballs: Heat a skillet over medium-high heat; add oil, swirling to coat. Add the mushrooms, 1 tbsp. minced ginger, 1 tbsp. garlic and saute for about 2 minutes. Add the sherry and cook another 3 minutes. Remove from heat and place in a blender and process until very finely chopped. Then combine the mushroom mixture, 1 1/2 tsp. minced ginger and garlic, chicken and next 6 ingredients (through egg white) in a bowl. Shape into meatballs and put onto skewers. Chill for 30 minutes. 

For the sauce combine mirin, soy sauce, sugar and vinegar in a small saucepan; Bring to a boil and cook for 3 minutes. Remove from heat and stir in juice, 2 tsp. grated ginger, and serrano (reserve 2 tbsp. sauce). 

ImageHeat a grill pan over medium heat, place the meatball skewers in the pan and cook until brown on all sides. Sprinkle with sesame seeds and serve with sauce. 

Voila! There you have it–delicious meatballs. I served these with edamame and cold sesame noodles; all together the flavor profiles of this dish were exquisite. The heat of the meatball was complimented by the chill peanuty flavor of the noodles almost perfectly. You can serve these with rice or broccoli, whatever floats your boat. But until next time, keep eating! 

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