Japanese Chicken Meatballs (Tsukune) with Pan-Seared Asparagus and Low-Carb Teriyaki Glaze
Juicy ground chicken meatballs, pan-seared to perfection and coated in a savory-sweet low-carb teriyaki glaze, served with tender pan-seared asparagus.
Ingredients
- Chicken300 g
- Green Onion2 stalks
- Almond Flour15 g
- Sesame Oil1.5 tbsp
- Egg0.5 large
- Ginger0.5 inch
- Asparagus150 g
- Soy Sauce2.5 tbsp
- Sake1 tbsp
- Erythritol0.8 tbsp
- Sesame Seeds0.5 tsp
Instructions
- 1Step 1
Finely chop 2 stalks of green onion. Grate the ginger. In a bowl, combine ground chicken, egg, almond flour, chopped green onion, and grated ginger. Mix well until just combined. Form into 8-10 small, oval-shaped meatballs.
- 2Step 2
In a separate small bowl, whisk together soy sauce, sake, and erythritol to make the low-carb teriyaki glaze.
- 3Step 3
Trim the tough ends of the asparagus. Heat 1.5 tbsp of sesame oil in a large non-stick skillet over medium-high heat. Add the chicken meatballs and pan-sear for 3-4 minutes per side until browned and cooked through. Remove meatballs from the pan and set aside.
- 4Step 4
Add the remaining 1.5 tbsp of sesame oil to the same skillet. Add the asparagus and pan-sear for 5-7 minutes, turning occasionally, until tender-crisp.
- 5Step 5
Return the meatballs to the skillet. Pour the teriyaki glaze over the meatballs and asparagus. Simmer for 1-2 minutes, tossing gently, until the glaze thickens slightly and coats everything.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.