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!
Chicken meatballs on sticks - Japanese style
Recipe by my friend Toya
Prep time: 15mn
Cooking time: 10mn
For about 24 balls / Serves 3-4
Prep time: 15mn
Cooking time: 10mn
For about 24 balls / Serves 3-4
Ingredients
- 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
Instructions
- 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.
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