The Greatest Grouse Tsukune Meatballs
These Easy Oven-Baked Tsukune Meatballs are made with finely ground sharp tailed grouse meat and packed with amazing flavors!
Servings: 6 meatballs
Ingredients
Tsukune Sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons sesame oil
- ½ teaspoon sugar
Grouse Meatballs
- 1 pound grouse meat, finely ground
- 2 green onions, finely chopped
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- t Tablespoon oyster sauce
- 1 Tablespoon sesame oil
- ½ cup panko breadcrumbs
- 6 wooden skewers for serving
Instructions
Tsukune Sauce
- In a small saucepan, combine all of the Tsukune Sauce ingredients, mix well, and bring to a boil over high heat.
- Reduce the heat to low and simmer until it is reduced by half. This may take about 20 minutes.
Tsukune Meatballs
- Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
- In a large bowl, combine all ingredients and mix well with your hands.
- Shape meat mixture into 6 oval shapes and place on baking sheet.
- Bake for about 25 minutes, basting each meatball with ½ of the Tsukune Sauce after 15 minutes. Remove the meatballs from the oven when they reach an internal temperature of 160 degrees F using an instant-read meat thermometer. Baste the meatballs again with the remaining ½ of the sauce.
- Press each skewer through a meatball until it’s two thirds of the way down the skewer. Serve immediately.
