These Shiso Chicken Meatballs combine tender ground chicken with aromatic shiso leaves, while soft tofu is the secret ingredient that keeps them incredibly juicy. Glazed with a homemade teriyaki sauce, they offer a perfect balance of savory and sweet, making them a standout choice for appetizers, main dishes, or a tasty addition to a bento boxes!
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Chicken Meatballs with Shiso
These Chicken Meatballs with Shiso are juicy and fluffy thanks to the addition of tofu! In Japan, tofu is often added to ground meat patties to keep them soft and bulk them up like Tofu Hambagu or Hambagu Steak (Japanese Hamburger Steak).
I’ve coated them in a sweet sticky teriyaki sauce but they can be served with your choice of sauce. They stay soft cooled or even room temperature so they’re great for meal prepping and adding to bento boxes for lunch.
Ingredients
These shiso chicken meatballs require just 6 ingredients to make:
- Ground Chicken: The main protein for the meatballs, offering a versatile base that is mild in flavor and allows other ingredients to shine. Chicken is commonly used for its lean texture, while turkey or pork can add richness. Ground pork or turkey can also be used.
- Soft Tofu: The secret to achieving incredibly soft and juicy meatballs. Soft tofu adds moisture and tenderness, balancing the texture of the ground meat.
- Grated Ginger: Adds a fresh, zesty kick that brightens the flavor profile of the meatballs. Ginger’s aromatic and slightly spicy notes complement the other ingredients.
- Shiso Leaves: Finely chopped shiso leaves are mixed into the meatball mixture for their unique, aromatic flavor with hints of mint and basil. Whole shiso leaves are used to wrap each meatball, adding an extra layer of flavor and a visually appealing presentation.
- Miso: Miso provides a rich umami flavor that enhances the meatballs, adding complexity and depth. Alternatively, salt can be used to season the meat if miso is not available.
- White Pepper: Adds a subtle heat and enhances the overall flavor without overpowering the other ingredients. White pepper has a milder, more aromatic heat compared to black pepper.
For the teriyaki sauce, you’ll need some sugar, soy sauce and mirin.
How to Make Chicken Meatballs
These chicken meatballs are super easy to make and take under 20 minutes to make!
- Prepare Meat Mixture: In a bowl, combine ground chicken, drained soft tofu, grated ginger, finely chopped shiso leaves, miso (or salt), and white pepper. Mix until well combined.
- Form Meatballs: Shape the mixture into small balls and wrap each one with a whole shiso leaf.
- Cook Meatballs: Heat oil in a skillet over medium heat. Cook the meatballs, upper leaf side down, for 2-3 minutes until browned. Flip and cook for another 2 minutes.
- Add Sauce: Pour in the teriyaki sauce and cook for an additional 2-3 minutes until the meatballs are cooked through and the sauce is sticky.
- Serve: Brush with additional teriyaki sauce if desired and serve warm.
Lisa’s Recipe Tips
- Drain Tofu Thoroughly: Ensure the tofu is well-drained before mixing it into the meat mixture to avoid excess moisture, which can make the meatballs too loose. Pressing the tofu with a weight for 15 minutes works well.
- Mix Gently: When combining the ground meat, tofu, and seasonings, mix gently to avoid overworking the mixture, which can result in dense meatballs. Use your hands to achieve a consistent but light texture.
- Flip Carefully: Use a spatula or tongs to gently flip the meatballs to avoid breaking them. Let them cook undisturbed for a few minutes on each side before flipping.
- Use a Meat Thermometer: For perfectly cooked meatballs, check that the internal temperature reaches 165°F (74°C). This ensures they are fully cooked and safe to eat.
- Brush Sauce for Extra Flavor: When glazing the meatballs with teriyaki sauce, brush the sauce onto the side facing up to enhance flavor and give them a glossy finish.
Serving Suggestions
- Steamed Rice: Serve the meatballs over a bed of fluffy steamed rice. The rice will soak up the flavorful teriyaki sauce and make for a satisfying meal.
- Somen Noodles: Pair the meatballs with somen noodles for a light, refreshing dish. Toss the noodles with a bit of sesame oil and soy sauce for added flavor.
- Stir-Fried Vegetables: Complement the meatballs with a side of stir-fried vegetables such as bell peppers, snap peas, and carrots. The crisp, fresh veggies add a nice contrast to the rich meatballs.
- Salad: Serve the meatballs with a crisp green salad or a Japanese-style salad with ingredients like cucumber, avocado, and a light sesame dressing. The fresh crunch of the salad balances the richness of the meatballs.
- Bento Box: Include the meatballs in a bento box along with pickled vegetables, a small portion of rice or onigiri, and a hard-boiled egg. This creates a balanced and visually appealing meal.
- Miso Soup: Pair the meatballs with a bowl of miso soup for a comforting and traditional Japanese meal. The light soup complements the rich flavors of the meatballs.
- Steamed or Roasted Vegetables: Add a side of steamed or roasted vegetables, such as broccoli or sweet potatoes, to round out the meal with healthy and flavorful options.
These suggestions can help you create a well-rounded meal and showcase the delicious flavors of your Shiso Chicken Meatballs.
How to Store Chicken Meatballs
Allow the cooked Shiso Chicken Meatballs to cool to room temperature before transferring them to an airtight container. Store them in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
To reheat, warm them in the microwave on medium power in 30-second intervals until heated through, turning occasionally. For a crispier texture, reheat in a preheated skillet with a small amount of oil over medium heat, turning occasionally, until hot and golden. If frozen, microwave in 1-minute intervals or bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until fully heated. Always check that the internal temperature reaches 165°F (74°C).
FAQ
Absolutely! You can prepare and cook the meatballs in advance. Store them in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 2-3 months. Reheat thoroughly before serving.
If shiso leaves are not available, you can use fresh basil or mint as a substitute. While they won’t replicate the exact flavor of shiso, they will provide a similar aromatic quality.
Yes, you can omit the tofu, but the meatballs may not be as tender and juicy. If you prefer not to use tofu, you can add a bit more ground meat or include finely grated vegetables to retain moisture.
Ensure the mixture is well combined and not too wet. If the mixture is too loose, add a small amount of breadcrumbs to help bind it together. Additionally, avoid overmixing to keep the meatballs light and tender.
Yes, you can bake the meatballs in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they are cooked through and golden brown. This method can be convenient for cooking a large batch.
Enjoy!! If you make this Shiso Chicken Meatballs recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Shiso Chicken Meatballs
- Total Time: 15 minutes
- Yield: 16 meatballs 1x
- Diet: Low Fat
Description
These Shiso Chicken Meatballs combine tender ground chicken with aromatic shiso leaves and a touch of miso, while soft tofu is the secret ingredient that keeps them incredibly juicy. Glazed with a homemade teriyaki sauce, they offer a perfect balance of savory and sweet, making them a standout choice for appetizers, main dishes, or a tasty addition to a bento boxes!
Ingredients
- 1.1 lbs (500 g) ground chicken, turkey or pork
- 1/2 block (200 g) soft tofu
- 2 teaspoon grated ginger
- 10–12 shiso leaves, finely chopped
- 2 tsp miso or 1/2 teaspoon Salt
- 1/4 tsp white pepper
- 16 shiso leaves for wrapping
- oil, for cooking
Teriyaki Sauce
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 2 tablespoon mirin
Instructions
- Prepare the Tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towel and squeeze to remove excess water.
- Mix the Ingredients: In a large mixing bowl, combine the ground meat, pressed tofu, grated ginger, finely chopped shiso leaves, miso (or salt), and white pepper. Mix until all ingredients are well incorporated. Using your hands can help achieve a more even mixture.
- Form the Meatballs: Use a small cookie scoop and portion out 16 equal pieces, about 45 grams each. Oil the palms of your hands and roll them into balls. Wrap with shiso and then flatten them so they’re about 1 1/2 cm in thickness.
- Wrap with Shiso Leaves: Take one whole shiso leaf and wrap it around each meatball, pressing gently to adhere.
- Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Once the oil is hot, add the meatballs with the upper leaf side down, making sure not to overcrowd the pan. Cook the meatballs for about 2-3 minutes. While the meatballs are cooking, whisk the teriyaki sauce ingredients together in a small bowl. Flip the meatballs and cook for another 2 minutes. Once the meatballs have some color, pour in the sauce and cook for an additional 2-3 minutes until the meatballs are cooked through and the sauce is sticky and reduced. The internal temperature should reach 165°F (74°C). Brush the sauce on the side of the meatballs facing up.
- Serve: Once cooked, transfer the meatballs to a plate. Serve and enjoy!
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Side dish
- Method: Stove top
- Cuisine: Japanese
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