My friend Toya and I, we share on many things: babies, lipsticks and recipes! And when she gives me a recipe, I know I can trust her for a delicious busy mummy-friendly one, just like those chicken meatballs on sticks. When she told me I could make it in no time, I jumped on the occasion, and looking at the result, I had to share it with you.
Those chicken balls sticks are so easy and, above all, fast to make. While they might not be at the level of a 3 stars restaurant Japanese tsukune, they are husband and baby approved and only take 15 minutes from start to finish. Perfect for weeknight dinners or for improvised home parties!
Prep time: 15mn
Cooking time: 10mn
For about 24 balls / Serves 3-4
- 2 large chicken breasts
- 2 stalks of spring onions
- 2 tablespoons breadcrumbs
- 2 tablespoons flour + a few more to roll the meatballs
- 1 egg
- Teriyaki sauce (choose a good one, that's what give its flavour to the dish)
- salt pepper
- small wooden sticks
- Cut roughly the chicken breasts and the spring onions. Add them in a food processor and blitz together.
- Add the egg, bread crumbs, flour and a little salt and pepper. And mix again until well-blended.
- Flour your hands and form balls a little smaller than a ping pong ball. Put 3 chicken balls on each stick.
- Heat a tablespoon of vegetable oil (sunflower or coconut) in a large pan. Arrange the stick on the pan and cook them 3 minutes on each side over medium heat. The best is to use a meat tongs to turn the sticks without deforming them or burning yourself.
- When the two sides of the chicken alls are well browned, deglaze with the Teriyaki sauce. Let reduce over low heat for 2 minutes then flip the sticks so that they are well coated with sauce. Simmer 2 more minutes.
- Serve immediately with rice. Sprinkle sesame seeds if desired.