Tsukune (Japanese chicken meatballs)

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Recipe «Tsukune (Japanese chicken meatballs)» presented in category Recipes / Coctails, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g skinless chicken thighs, trimmed, chopped, 1 small onion, grated, 1 garlic clove, grated, 1 tsp grated ginger, 1 tsp lemon zest , 1 tbsp barbecue sauce, 1 tsp caster sugar, 1 eggwhite , 1 tbsp white sesame seeds, 1 tsp black sesame seeds, 1 sheet nori seaweed , cut into thin strips, 2 tbsp tomato sauce, 2 tbsp barbecue sauce or oyster sauce, 2 tsp Worcestershire sauce.

Ingredients:

• 500g skinless chicken thighs, trimmed, chopped 
• 1 small onion, grated 
• 1 garlic clove, grated 
• 1 tsp grated ginger 
• 1 tsp lemon zest 
• 1 tbsp barbecue sauce 
• 1 tsp caster sugar 
• 1 eggwhite 
• 1 tbsp white sesame seeds 
• 1 tsp black sesame seeds 
• 1 sheet nori seaweed , cut into thin strips 
• 2 tbsp tomato sauce 
• 2 tbsp barbecue sauce or oyster sauce 
• 2 tsp Worcestershire sauce 

Instructions

1. Preheat the oven to 180°C and line a tray with baking paper.
2. Combine sauce ingredients in a bowl.
3. Whiz chicken, onion, garlic, ginger, zest, barbecue sauce, sugar and 1/2 teaspoon salt in a food processor for 1 minute or until completely smooth and sticky. Add the eggwhite and whiz to combine. Using damp hands, roll a heaped teaspoon of mixture into a ball and place on the lined tray. Repeat with remaining mixture to make 16 balls. Bake for 10 minutes or until almost cooked through.
4. Remove the tray from the oven. Brush half the sauce over the meatballs, sprinkle the tops with the sesame seeds, then return to the oven for a further 10 minutes or until golden and cooked through.
5. To serve, place 16 small dollops of the remaining sauce on a serving plate, then place the meatballs next to the sauce. Scatter with nori strips and serve.