Yakitori-style Tsukune Meatballs w/ Smashed Cucumber & Tahini-Coconut Salad

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.

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Yield: 2
Author: Clean Eats Factory
Yakitori-style Tsukune Meatballs w/ Japanese Smashed Cucumber Salad (with Annie Chun's Stir Fry Sauce)

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

  1. Combine chicken, white parts of the green onions, 2 tbsp stir-fry sauce and season with salt, curry powder, and pepper to taste. 
  2. Stir until well combined, then place covered in the freezer to harden while you prepare the rest of the ingredients.
  3. In a ziplock bag, combine the chopped cucumber, green parts of the scallions, 2 tablespoon lime juice and season with salt and pepper. 
  4. 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.
  5. Shape meatballs and fry for 6-8 minutes or until cooked through.
  6. Add 2 tbsp of stir-fry sauce and simmer alongside the meatballs until thickened and coated.
  7. Toss the spinach in the smashed cucumber dressing, season to taste with salt and pepper. 
  8. Serve with the meatballs topped with sesame seeds, scallions, and avocado slices.
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