Yakitori-style Tsukune Meatballs w/ Smashed Cucumber & Tahini-Coconut Salad is such a light and flavorful lunch. Made with Annie Chun’s Stir Fry sauce, this recipe yakitori-style cooking to slather the meatballs in the most flavor possible. My favorite part of this recipe is the Smashed Cucumber & Tahini-Coconut Salad - it has the creamiest dressing with the perfect about of zing from the cucumber and gingery stir fry blend.
Yield: 2
Yakitori-style Tsukune Meatballs w/ Japanese Smashed Cucumber Salad (with Annie Chun's Stir Fry Sauce)
Yakitori-style Tsukune Meatballs w/ Smashed Cucumber & Tahini-Coconut Salad is such a light and flavorful lunch. Made with Annie Chun’s Stir Fry sauce, this recipe yakitori-style cooking to slather the meatballs in the most flavor possible. My favorite part of this recipe is the Smashed Cucumber & Tahini-Coconut Salad - it has the creamiest dressing with the perfect about of zing from the cucumber and gingery stir fry blend.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
- 6 green onions, thinly sliced with white & green parts separated
- 12 ounces ground chicken
- ¼ c Annie Chun’s Stir Fry Sauce
- Japanese curry powder, to taste
- 1 Persian cucumber
- 1 lime
- 2 tbsp tahini
- 3 to 5 slices red onion
- 1 tbsp coconut cream
- 4 ounces baby spinach
- White & black sesame seeds
- 1 avocado
Instructions
- Combine chicken, white parts of the green onions, 2 tbsp stir-fry sauce and season with salt, curry powder, and pepper to taste.
- Stir until well combined, then place covered in the freezer to harden while you prepare the rest of the ingredients.
- In a ziplock bag, combine the chopped cucumber, green parts of the scallions, 2 tablespoon lime juice and season with salt and pepper.
- Using a heavy bottomed object (like a cup), smash the vegetables. Cut a small corner of the bag to drain excess liquid. Then, stir in the tahini and coconut oil until well combined.
- Shape meatballs and fry for 6-8 minutes or until cooked through.
- Add 2 tbsp of stir-fry sauce and simmer alongside the meatballs until thickened and coated.
- Toss the spinach in the smashed cucumber dressing, season to taste with salt and pepper.
- Serve with the meatballs topped with sesame seeds, scallions, and avocado slices.