Can I make these meatballs ahead of time?

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.

What can I use if I don’t have shiso leaves?

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.

Can I make these meatballs without tofu?

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.

How do I prevent the meatballs from falling apart while cooking?

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.

Can I cook these meatballs in the oven?

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.

Shiso Chicken Meatballs - Okonomi Kitchen

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

Units

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

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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