Alyssa used to live in Japan and was really missing her corner yakitori place, so we created this recipe for tsukune-style meatballs to fill the void.

These gingery chicken meatballs have a sweet and salty glaze and are packaged with organic rice for a simple dinner, and a side of organic edamame rounds out the meal. While not traditional, we also love to eat tsukune with lettuce cups and cucumber slices in the warmer months.

Serving size
Small size is one serving (four small meatballs on about 3/4 cup of rice).

To heat
We recommend placing the frozen contents in a microwave-safe bowl to thaw overnight in the refrigerator. Once thawed, you can gently reheat in the microwave or steam gently in a pot on the stovetop.
But if you can’t do that (let’s be honest, we rarely plan that far ahead):
Microwave: Place the frozen contents in a microwave-safe bowl and cover. Use the defrost setting for 3-5 minutes, stirring occasionally, until warmed through.
Stovetop: Place the frozen contents in a bowl, then and place in a steamer basket inside a pot or pan with one cup of water. Cover and heat over medium-high heat, until meatballs are warmed through. The rice may be done before the meatballs, so you may need to remove the rice and return the meatballs for a few more minutes.

Ingredients
Organic short grain rice, hormone-and-antibiotic-free chicken, panko, organic whole milk, organic eggs, organic ginger, shallots, green onions, low-sodium soy sauce, mirin, sake, brown sugar, garlic, shiso leaves, salt, pepper, canola oil, sesame seeds.