My husband loves meatballs of all kinds. So we tried this recipe: https://www.vietworldkitchen.com/blog/2019/09/japanese-chicken-meatballs-recipe-tsukune.html
As written, the recipe calls for 14 oz ground chicken, but we had 16 oz (1 lb) from the supermarket. We adjusted the recipe by slightly tweaking the other meatball ingredients (e.g., mounded), but we left the sauce amount the same as in the recipe.
The most challenging part of the meatball recipe was figuring out how much extra egg white to include (we settled on 1/4 of the white from a large egg). We also determined that it’s better to make smaller meatballs (1 to 1 1/4 inch diameter) to ensure that the inside gets fully cooked without burning the outside. (July 2024)
Cooking Adventures 