Prep time: 10 minutes

Cook time: 10 minutes

Serves: 18 Balls

We teamed up with @ausmacadamias to bring you these Japanese inspired meatballs! Usually they have breadcrumbs in them but we swapped it out for macadamias to make it gluten free (if you use GF soy sauce) and to add some extra texture and flavours! And, bonus, they’re native too! The perfect entree to go with our soba noodle salad or one of our ramens. This sweet sticky soy glaze is absolutely delicious and will leave you going back for all 18 of them!

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Serves: 18 Balls


  • 400 g Chicken mince
  • 60 g Australian Macadamias
  • 1 clove Garlic
  • 1 knob Ginger, approx inch x inch
  • White miso paste
  • Soy sauce or Tamari
  • 4 Eggs
  • 1 bunch Spring onion
  • Corn flour
  • 15 g Palm sugar, (or can use other sugar/honey)
  • 50 mL Mirin
  • 1 Lime
  • Peanut oil
  • Sesame seeds
  • Paddle pop sticks


  • 1)

    Blitz macadamias into a crumb.

  • 2)

    Add macadamias into bowl with 500g of chicken mince.

  • 3)

    Also zest in 1 clove of garlic and a knob of ginger to the chicken mince. Add a heaped teaspoon of white miso paste, a tablespoon of soy sauce and crack in an egg.

  • 4)

    Finely chop 4 sprigs of spring onion and add them into the mixing bowl.

  • 5)

    Then using your hands or a whisk, really work all the ingredients together.

  • 6)

    Once combined, add a heaped tablespoon of corn flour and stir through. (If your mixture is still wet after this is added, add some more).

  • 7)

    To make the glaze, add 15g of palm sugar, 50mL of mirin, 50mL of soy sauce, a teaspoon of white miso paste and the zest of 1 lime to a saucepan.

  • 8)

    Place saucepan on stove on a low to medium heat, stir intermittently. Remove off the heat after 10-12 mins.

  • 9)

    Bring a pot of water up to the simmer on the stove.

  • 10)

    Use 2 tablespoons to create a quenelle of the chicken mince, place into the simmering water and cook each one for 2 minutes before removing from the water.

  • 11)

    Once the all the chicken has cooked in the water, push a paddle pop stick into each one.

  • 12)

    Add a generous amount of peanut oil, onto your pan on a very high heat(if you’re using a BBQ or yakitori grill, paint the oil onto the balls or onto the bars directly). Add balls with paddle pop sticks onto pan.

  • 13)

    Cook for approx. 4-5 mins then flip. Cook for 3-4 mins on second side then remove from heat.

  • 14)

    Thinly slice some spring onion for garnish.

  • 15)

    Brush each tsukune with some glaze then top with sliced spring onion and sesame seeds.

  • 16)

    Serve alongside a raw egg yolk (if you dare).

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