So when Toya gives me a recipe, it looks like this! Often it comes out of nowhere, we talk about babies and lipstick and all of a sudden, a long monologue giving me a more or less detailed recipe without telling me what it is otherwise it’s not funny…

A few lines later I understand that they must be chicken meatballs and that they look rather attractive. And when I see that, well I have no choice but to go straight to the point and share them with you. Because Toya’s recipes, they’ve gone through the mommy’s pressed mill and I can tell you that it’s tested and approved. Well I tried to detail it a little more but the big one was there and the dumplings looked like chicken dumplings.

So my verdict on these express chicken meatballs: OK, they certainly don’t have the aromatic complexity of the real Japanese Tsukuné meatballs whose marinade is so good. But for chicken meatballs prepared in 15 minutes, they really stand up for themselves! The respective husbands and babies having appreciated, I agree with Toya when she says: “Perfect for an improvised dinner!


Recipe remixed by my friend Toya

Preparation time: 15mn
Cooking time: 10 minutes

For about 24 dumplings or 3-4 people


  • 2 large chicken cutlets
  • 2 stalks of spring onions
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of flour + qq spoons to roll the dumplings
  • 1 egg
  • Teriyaki sauce (choose the right one, that’s what makes the dish’s flavor)
  • salt, pepper
  • small skewers


  1. Cut the chicken cutlets and spring onion sprigs into 4 pieces and chop them in a blender.
  2. Add the egg, breadcrumbs, flour and a little salt and pepper to the blender bowl. Blend again until the stuffing is well blended.
  3. Flour your hands and roll the stuffing into balls a little smaller than a ping-pong ball and roll them in the palm. Plant 3 chicken balls on each skewer.
  4. Heat a tablespoon of vegetable oil (such as sunflower or coconut oil) in a large frying pan. Arrange the skewers on the hot oil. Brown on medium heat for about 3 minutes on each side. The simplest way is to use meat tongs to turn the skewers without dislocating or burning them.
  5. When both sides of the chicken balls are golden brown, sprinkle with Teriyaki sauce. Let reduce for 2 minutes on low heat and then turn the skewers over again so that they are well soaked on both sides with the sauce. Simmer for another 2 minutes.
  6. Serve the hot meatballs immediately with rice. Sprinkle with sesame if you wish.