Japanese Chicken Meatballs

These chicken meatballs take their cue from Japanese tsukune, the savory-sweet skewers you’d find at a yakitori counter. Ground chicken gets seasoned with fresh ginger, garlic, soy sauce, and a touch of maple syrup, a combination that lands somewhere between savory and lightly sweet, with real aromatic depth.

The maple is the smart touch. Beyond a hint of sweetness, its sugars help the meatballs caramelize and brown as they cook, especially on the grill or in a hot pan. And because the recipe leaves the cooking method open, you can grill them for char, bake them for ease, or fry them for crisp edges.

A side of hoisin for dipping ties it together with its glossy, sweet-savory richness. Serve them over rice for dinner, or pile them on a platter with toothpicks for a party where they disappear fast.

Chef Tips

• Mix the seasonings through the chicken thoroughly, but don’t overwork it, or the meatballs turn dense.
• Ground chicken is sticky, so wet your hands to roll smooth, even balls.
• For the best browning, grill or sear them so the maple and soy caramelize on the surface.

Variations

• Swap ground turkey for the chicken, or mix in finely chopped scallion for freshness.
• Glaze them with a teriyaki sauce, or sprinkle with sesame seeds and serve over rice.