Yakitori chicken meatballs with ginger dipping sauce

Paleo, Gluten Free

2 Servings, 610 Calories/Serving

40 Minutes

Just about every cuisine has its meatball; in Japan, these beauties are known as tsukune. They are popular in yakitori restaurants, where they are grilled over a white charcoal known as binchotan. For a truly paleo version, skip the optional miso butter.


  • 1 tablespoon unsalted butter (optional)
  • 1 lime
  • Fresh cilantro
  • 1 pasture-raised organic egg
  • 3 tablespoons almond meal
  • 10 ounces ground chicken
  • ¾ pound cauliflower
  • 2 scallions
  • 1 tablespoon white miso (optional)
  • 6 ounces baby carrots
  • ½ ounce fresh ginger
  • Yakitori dipping sauce base (coconut aminos - coconut vinegar - maple syrup)
  • Wooden skewers



Prep and season the chicken meatballs

Heat the oven to 400°F.
  • If using, let the butter come to room temperature.
  • Zest and juice the lime.
  • Coarsely chop the cilantro.
  • Crack the egg into a mixing bowl and lightly beat.
To the bowl with the egg, add the lime zest, cilantro, and almond meal and stir to combine. Season generously with salt and pepper. Add the chicken. Using a large spoon or your hands, mix until just combined. Refrigerate the meatball mixture while preparing the vegetables.


Prep and roast the vegetables

  • Cut the cauliflower into small florets; discard any leaves or coarse stems.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • If using, in a small bowl, with a fork, mash the butter with the miso.
On a sheet pan, toss the cauliflower and carrots with 2 tablespoons oil, season generously with salt and pepper, and spread in an even layer. Roast until tender and browned, 20 to 25 minutes. Remove from the heat and toss with the scallions and optional miso butter. While they roast, prepare the dipping sauce and meatballs.


Make the yakitori dipping sauce

  • Peel and finely chop the ginger.
In a small bowl, combine the ginger, lime juice, and yakitori dipping sauce base. Season to taste with salt.


Make the meatballs

Using wet hands, shape the chicken mixture into 10 to 12 meatballs of about 3 tablespoons each. Thread the meatballs onto the skewers.
In a pan over medium-high heat, warm 1 tablespoon oil. Add the meatballs and cook, turning once, until browned and cooked through, 8 to 10 minutes.



Transfer the skewers to individual plates with the roasted vegetables. Serve with the dipping sauce.

Nutrition per serving: Calories: 610, Protein: 36 g, Total Fat: 41 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 205 mg, Carbohydrates: 30 g, Fiber: 9 g, Added Sugar: 4 g, Sodium: 940 mg

Contains: milk, eggs, tree nuts, soy

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